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Summer Salsa with bell pepper chips

Active Time: 20 minutes

Makes 6 servings / about 3 cups


  • 4 ears corn, husks removed
  • 1 pint red and/or yellow cherry tomatoes, quartered
  • ½ cup diced red onion
  • ½ cup minced cilantro
  • 1 jalapeno, seeds removed (if desired), diced
  • 1-2 tablespoons lime juice, from 1 small lime
  • ¼ teaspoons fine sea salt
  • 18 mini bell peppers, halved, stems and seeds removed


  1. Bring 2 quarts water to a boil in a wide pot. Once boiling add corn and cook until bright yellow, 3-4 minutes. Drain and let cool. Once cool enough to handle, use a knife to slice the kernels from the cob.
  2. Combine all ingredients in a medium bowl and gently toss to combine.
  3. Store in an airtight container in the fridge.
  4. To serve, enjoy 1/3 – 1/2 cup with 6 bell pepper “chips”.