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Fresh Corn Salsa Salad

A perfectly grilled salmon fillet with visible grill marks, topped with a vibrant corn salsa made of yellow and white corn, red onion, cilantro, green onion, and jalapeño, served on a white plate with a lime and cilantro in the background.

(Dual Corn, Low-Sodium)

Prep Time 15 mins
Rest Time 10 mins
Total Time 25 mins
Difficulty: Beginner
Servings: 4
Estimated Cost: 5
Calories: ~70 kcal per serving
Best Season: Summer
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
  • 1 cup White corn (From about 1 ear of shucked sweet corn)
  • 2 cups Yellow corn (From about 2 ear of shucked sweet corn)
  • 1 cup Red onion (Finely chopped (about ½ medium onion))
  • 1/2 cup Fresh cilantro (Finely chopped (about 1 bunch))
  • 1 Anaheim Pepper (Seeded and chopped)
  • 2 tbsp Lime juice (Fresh squeezed)
  • 1 pinch Lime zest (For added brightness without salt)
  • 1/4 tsp Ground cumin (Adds subtle warmth)
    • Optional
  • 1/4 tsp Smoked paprika (Optional, instead of chili powder)
  • 1 whole Avocado (Diced)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

Keywords: corn salsa, dual corn, low sodium, lipedema diet, lymphedema-friendly, anti-inflammatory, summer salad, healthy salsa, no-cook salsa, anaheim pepper recipe

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.

Thank you for nourishing your body with intention. I hope this recipe supports your wellness journey with real food, real comfort, and real-life ease. For more lymph-friendly recipes and lifestyle tips, visit [Lipedema Bites](https://lipedemabites.com).