Corn and Tomato Salsa Recipe

Name: Corn and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears corn, shucked; ¼ cup olive oil; ¼ cup red onion, chopped; 1 jalapeno pepper, seeded and finely diced; kosher salt; fresh black pepper; 2 roma tomatoes, seeded and diced; ½ teaspoon chili powder (or to taste); ¼ teaspoon cumin powder (or to taste); 1 lemon (or lime); 2 tablespoons coriander, chopped

Servings: persons

3 ears corn, shucked
¼ cup olive oil
¼ cup red onion, chopped
1 jalapeno pepper, seeded and finely diced
kosher salt
fresh black pepper
2 roma tomatoes, seeded and diced
½ teaspoon chili powder (or to taste)
¼ teaspoon cumin powder (or to taste)
1 lemon (or lime)
2 tablespoons coriander, chopped

1
Remove the corn kernels from the cob, placing them in a bowl.
2
You should have about 2-1/2 - 3 cups of corn.
3
With the back of the knife press down on the cob extracting any milky juice.
4
Add it to the corn; set aside.
5
Add the oil and red onion to a large sauce pan over medium heat and cook for 3 minutes or until the onion softens slightly.
6
Add the corn and jalapeno and season well with salt and pepper.
7
Continue to cook gently until the corn is tender but still has a little crunch.
8
Remove from heat and stir in the tomato.
9
Transfer the mixture to a bowl and add the chili powder and cumin and a squeeze of lemon (or lime).
10
Stir to mix, Refrigerae salsa at least 4 hours
11
Bring salsa to room temperature before serving.
12
Check the seasoning and stir in chopped coriander.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ears corn, shucked, ¼ cup olive oil, ¼ cup red onion, chopped, 1 jalapeno pepper, seeded and finely diced, and more.

Yes, Corn and Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Tomato Salsa

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