Crunchy Corn Salsa

Prep Time:
15 minutes
Cook Time:
0 minutes
6 servings



1 1/2cupsfresh corn kernels,

1red bell pepper, seeds and stem removed,

1cuppeeled, chopped jicama,

1cupfresh cilantro leaves, finely chopped,

1/4 to 1/2cupminced red onion, according to taste,

1/2cupTulocay's Baja Lime Marinade,

*salt and ground black pepper,

1bag (8 oz.)Fresh Express Shredded Iceberg Lettuce,


1Cut corn kernels from cobs with a sharp knife. Chop bell pepper. Peel jicama and chop. Remove cilantro leaves from stems and chop coarsely. Chop red onion finely to mince.

2Place corn kernels, bell pepper, jicama, cilantro and red onion in a medium bowl. Add marinade and toss to coat. Season to taste with salt and pepper. Let stand 30 minutes or refrigerate until ready to serve.

3Serve Crunchy Corn Salsa over shredded iceberg lettuce.

Nutritional Information

No Nutritional Information Available

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