Spinach & Corn Salsa
Spinach and corn salsa is a fresh, colorful mix—kind of like a twist on traditional tomato-based salsa. It usually combines fresh or sautéed spinach, sweet corn kernels, and often tomatoes, onions, jalapeños, cilantro, and lime juice.You can think of it as a hearty, slightly sweet, slightly tangy dip or topping. The spinach adds a bit of earthiness and extra nutrients, while the corn gives crunch and sweetness.It’s great as a dip for tortilla chips, a topping for tacos or grilled chicken, or even mixed into salads or burrito bowls.
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Ingredients
- 1 cup fresh corn kernels (about 2 ears, or use thawed frozen corn)
- 2 cups fresh spinach finely chopped
- 1 medium tomato diced
- ½ red onion finely chopped
- 1 jalapeño or green chili, minced (optional, for spice)
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon olive oil
- 1 lime Juice of
- Salt and black pepper to taste
- ¼ teaspoon cumin or smoked paprika, (Optional) for extra flavor
Instructions
Instructions
- Heat a skillet over medium heat, add olive oil, and toss in the corn. Sauté 3–4 minutes until slightly caramelized and golden. Let cool.
- In a large bowl, combine spinach, tomato, red onion, jalapeño, cilantro, and the cooked corn.
- Add lime juice, salt, pepper, and your optional spices. Toss well until everything is evenly coated.
- Refrigerate for about 15–20 minutes to let flavors mingle. Serve with tortilla chips, grilled chicken, fish, or over tacos.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 83kcal (4%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 4g (6%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 20mg (1%)Potassium: 304mg (9%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1792IU (36%)Vitamin C: 21mg (25%)Calcium: 29mg (3%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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