Low Sodium Fresh Corn Salsa

Bursting with vibrant colors and fresh flavors, this Low Sodium Fresh Corn Salsa is a guilt-free delight perfect for any occasion. Made with crisp sweet corn, juicy cherry tomatoes, crunchy bell peppers, and a zesty kick of lime, this salsa is a healthy twist on a classic favorite. With no added salt, it’s a heart-healthy option that doesn’t skimp on flavor, thanks to naturally bold ingredients like red onion, cilantro, and jalapeño. Ready in just 15 minutes with no cooking required, this versatile salsa is ideal as a snack with tortilla chips, a topping for tacos or grilled proteins, or even a refreshing salad on its own. Whether you're hosting a party or meal-prepping for the week, this fresh and low-sodium recipe is sure to be a crowd-pleaser!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 2 cups Fresh corn kernels
• 1 large Red bell pepper
• 1 cup Cherry tomatoes
• 0.5 cup Red onion
• 0.25 cup Cilantro leaves
• 1 small Jalapeño pepper
• 2 tablespoons Lime juice
• 1 tablespoon Olive oil
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing the fresh vegetables. If you are using fresh corn on the cob, remove the husks and silk, then carefully slice off the kernels using a sharp knife. Measure out 2 cups of corn kernels.

Step 2

Dice the red bell pepper into small pieces, ensuring they are similar in size to the corn kernels for even texture.

Step 3

Halve the cherry tomatoes and measure out 1 cup. If the tomatoes are particularly large, consider quartering them.

Step 4

Finely chop the red onion to measure out 1/2 cup. This will add a nice crunch and a bit of sharpness to the salsa.

Step 5

Rinse and dry the cilantro leaves, then roughly chop them to yield 1/4 cup. Cilantro will provide a fresh and citrusy note to the salsa.

Step 6

For the jalapeño pepper, cut it in half lengthwise and remove the seeds and membrane to reduce the heat. Finely chop the jalapeño and add it to the ingredients. If you prefer spicier salsa, you may leave some seeds intact.

Step 7

In a large mixing bowl, combine the corn kernels, diced bell pepper, halved cherry tomatoes, chopped red onion, cilantro, and jalapeño.

Step 8

Drizzle the lime juice over the mixture; this adds brightness and helps the flavors meld together.

Step 9

Add the olive oil and black pepper to the bowl. The olive oil adds a touch of richness, while the black pepper adds a subtle spice without extra sodium.

Step 10

Gently toss all the ingredients together until everything is evenly mixed. Taste and adjust lime juice or black pepper to your preference.

Step 11

Transfer the corn salsa to a serving dish and enjoy immediately or refrigerate for up to 24 hours to allow the flavors to mingle further before serving.

Nutrition Facts

Serving size	(928.1g)

Amount per serving	% Daily Value*
Calories	609.8

Total Fat 20.1g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 107.9mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 19.5g	0%
Total Sugars 39.7g
Protein 18.3g	0%

Vitamin D 0IU	0%
Calcium 108.7mg	0%
Iron 4.8mg	0%
Potassium 2300.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 10.7%

Carbs: 62.7%