6-Ingredient Mexican Corn Salsa

It was a hit at the potluck! I doubled it and am glad I did - didn’t have much left at the end. I used frozen corn instead of fresh, and a mix of white and yellow corn. Make sure it’s good quality corn if you use frozen. You can leave it out to thaw in the fridge or on the counter, or on low power in the microwave. I found this recipe while trying to look up an old corn salsa recipe a friend used to make. Her version was just corn, cilantro, lime, and salt. But I do like the addition of onion and pepper in this recipe.