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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn and Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions