(Dual Corn, Low-Sodium)
Fresh Corn Salsa Salad
Description
This colorful, lymph-friendly corn salsa blends yellow and white corn with crisp red onion, Anaheim pepper, cilantro, and lime juice for a refreshing, no-cook side. Made without salt or vinegar, it supports those managing lipedema and lymphedema with fresh, whole ingredients. It’s quick to prep, easy to store, and perfect for pairing with grilled proteins, whole grains, or as a scoopable snack.
Ingredients
Optional
Instructions
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Prep the Corn
If using fresh corn, cut the kernels from the cob using a sharp knife. If using frozen corn, make sure it’s thawed and patted dry to remove excess moisture.
Use equal parts white and yellow corn for visual contrast and natural sweetness.
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Chop the Vegetables
Finely chop the red onion, cilantro, and Anaheim pepper. If using avocado, dice it last to preserve its shape and color.
For best flavor and appearance, chop ingredients into uniform pieces.
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Combine in a Bowl
Add corn, red onion, cilantro, Anaheim pepper, and avocado (if using) to a medium mixing bowl. Sprinkle in the cumin, smoked paprika (optional), lime zest, and lime juice.
Toss gently to preserve avocado chunks and even distribution of spices.
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Let Rest & Serve
Let the salsa sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.
This salsa is perfect on its own or spooned over grilled proteins or green salads.
Lymph-Friendly Tips
This no-cook corn salsa supports lymphatic wellness with naturally sweet corn, hydrating herbs, and anti-inflammatory ingredients. By skipping the salt and spicy chilies, and using gentle Anaheim pepper and lime zest, this recipe helps reduce inflammation and fluid retention. Fresh cilantro offers gentle detox support, while avocado (if included) adds nourishing fats without added sodium. Perfect for those managing lipedema, lymphedema, or seeking vibrant, feel-good flavor.
Storage Tips
Store in an airtight glass container in the fridge for up to 4 days. If using avocado, it's best enjoyed within 24 hours. Stir gently before serving to redistribute lime juice and spices.
Serving Ideas
Spoon over grilled chicken, salmon, or turkey burgers
Add to lettuce wraps or taco bowls
Mix into cooked quinoa, millet, or basmati rice
Serve with cucumber rounds or seed crackers for a no-chip option
Top a baked sweet potato or roasted veggies
Personal Note
This recipe became a summer staple in my kitchen when I was looking for something cooling, crunchy, and naturally sweet—without triggering inflammation. The dual corn adds beauty and balance, and it’s one of those dishes that makes you feel good right away.
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes! Thawed frozen corn works great—just pat it dry to avoid excess moisture. Use a mix of yellow and white for best flavor and color.
What can I use instead of Anaheim pepper?
Mini sweet peppers or banana peppers are mild, lymph-friendly options. Avoid hot peppers if you're sensitive to heat or inflammation.
Is this salsa good for meal prep?
Absolutely. It lasts 3–4 days in the fridge. For best texture, add avocado just before serving.