Roasted Corn and Cucumber Salsa
The BEST Roasted Corn & Cucumber Salsa | This easy vegan, dairy free, gluten free, and super colorful salsa can be a dip for tortilla chips, on tacos, burritos, and tostadas. Use canned roasted corn kernals or fresh sweet corn with tomatoes, cucumber, red onion, and cilantro. Clean eating appetizers, vegetarian side dishes, and healthy salad toppings are all the rage and this corn salsa recipe can be all 3! This corn cucumber tomato salsa comes together in less than 20 minutes. Woot woot!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer, salsa, Side Dish, Vegetarian
Cuisine: Mexican
Keyword: corn, cucumber, dairy free, gluten free, healthy, mexican food, salsa, tacos, tomato, vegan
Servings: 8 people
Calories: 60kcal
Cost: $5.00
Veggies
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1 cup English cucumber, slices cut in 1/4s use regular cucumber if need be
- 1/4 cup cilantro, minced
- 15 oz canned roasted corn, drained use fresh corn and roast it yourself if that's your jam
Dressing
- 3 Tbsp lime juice
- 1 Tbsp extra virgin olive oil
- 3/4 tsp garlic powder
- 3/4 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Add all chopped veggies (tomato, cucumber, onion, drained corn, and cilantro to a large bowl.
In a smaller bowl, whisk together all dressing ingredients.
Pour dressing over veggies and gently mix until combined.
Serve immediately or store in the fridge until ready to eat. (Can be made in advance. After 24 hours it gets a little soggy but still tastes great!)
Calories: 60kcal