Zesty Roasted Corn Salsa with Cucumbers Recipe

Roasted corn salsa with cucumber in a bowl with two spoons.

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Zesty Roasted Corn Salsa with Cucumbers Recipe

Make this zesty, no-cook roasted corn salsa recipe in 20 minutes or less for a refreshing condiment or appetizer with tortilla chips!

Prep Time20

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: servings

Calories: 61kcal

Author: Sammi Ricke

Cost: $6.00

Equipment

Ingredients

Veggies

15 ounces canned roasted corn, drained (or fresh corn roasted on the grill or gas stove)
1 cup English cucumber, sliced in quarters (use regular cucumber, if need be)
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1/4 cup cilantro, minced

Dressing

3 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
3/4 teaspoon garlic powder
3/4 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Add all the chopped vegetables to a large bowl. Set aside.
15 ounces canned roasted corn, drained, 1 cup English cucumber, sliced in quarters, 1 cup cherry tomatoes, halved, 1/2 cup red onion, diced, 1/4 cup cilantro, minced
In a small bowl, whisk together all the dressing ingredients.
3 Tablespoons lime juice, 1 Tablespoon extra virgin olive oil, 3/4 teaspoon garlic powder, 3/4 teaspoon cumin powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
Pour the dressing over the veggies and gently mix until combined.
Serve immediately or store in the fridge for up to 4 days.

Notes

Ingredient Tips - We prefer English cucumbers as they contain less water than regular cucumbers in this salad. If using large cherry tomatoes slice into 1/6s not quarters.

Prep Tips - This recipe can be made in advance, though after 24 hours the salsa gets a little watery but still tastes great!

Nutrition