Tasty Vegan Corn Salsa

I’ve been making this vegan corn salsa on repeat all summer, and it’s become my go-to for pretty much every gathering. The combination of sweet corn and fresh cilantro creates such a bright, refreshing flavor that pairs perfectly with chips, tacos, or honestly just eaten straight from the bowl with a spoon (no judgment here!). Trust me, this quick and easy recipe is about to become your new favorite way to use up summer corn.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 260-320
• Protein: 6-8 g
• Fat: 2-3 g
• Carbohydrates: 60-70 g

Ingredients

• 2 1/4 cups corn
• 1 medium bell pepper, diced
• 1/3 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 large jalapeno, seeded and minced
• 2 tablespoons lime juice, freshly squeezed
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon smoked paprika
• 1 tablespoon extra virgin olive oil

Step 1: Prepare and Combine the Fresh Vegetables

• 2 1/4 cups corn
• 1 medium bell pepper, diced
• 1/3 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 large jalapeno, seeded and minced

Dice the bell pepper into small, uniform pieces roughly the same size as the corn kernels for even distribution and bite.

Finely dice the red onion and mince the jalapeno after seeding it (remove the seeds and white membranes to control the heat level).

Chop the fresh cilantro.

Combine the corn, diced bell pepper, red onion, minced jalapeno, and cilantro in a medium bowl, stirring gently to distribute everything evenly.

Step 2: Season and Finish the Salsa

• vegetable mixture from Step 1
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon smoked paprika

Squeeze the lime juice fresh over the vegetable mixture from Step 1 and add the olive oil, salt, and smoked paprika.

Stir everything together gently but thoroughly, making sure the dressing coats all the vegetables evenly.

Taste and add more salt if needed—I find that a generous pinch of salt really brings out the sweetness of the corn and brightness of the lime.

Let the salsa sit for 5-10 minutes before serving to allow the flavors to meld together.