Corn & Tomato Salsa Recipe

Here’s a simple and delicious recipe for Corn and Tomato Salsa that’s perfect as a dip, topping for tacos, or side dish for any meal!

Yield: 2 1/2 Cups

Ingredients:

  • 1 ½ cups fresh or frozen corn kernels (or 1 can of sweet corn, drained)
  • 1 medium tomato, finely diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño pepper, seeds removed and finely diced (optional for heat)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1/2 tsp salt (or to taste)

Instructions:

  1. Prepare the Corn:
    • If using fresh corn, cook the kernels by boiling them in water for about 3-5 minutes, or until tender, then drain and cool. If using frozen, just thaw, and if using canned corn, drain and rinse.
  2. Combine the Vegetables:
    • In a large mixing bowl, combine the corn, diced tomatoes, bell pepper, red onion, and jalapeño (if using).
  3. Add Flavor:
    • Add the fresh cilantro, lime juice, olive oil, and salt. Stir gently to combine all the ingredients.
  4. Chill (Optional):
    • For best flavor, let the salsa sit in the fridge for about 30 minutes before serving, allowing the flavors to meld together.

Serve:

  • Serve the salsa with tortilla chips, as a topping for tacos, grilled vegetables, or as a refreshing side dish for any meal.

Tips:

  • You can add more lime or a splash of vinegar for extra tanginess.
  • If you prefer a spicier salsa, keep the seeds in the jalapeño.

Enjoy your fresh and vibrant corn and tomato salsa!