Parmesan Tomato and Corn Salsa – a delicious recipe with corn, roma tomatoes, parmesan cheese, fresh basil leaf, ground black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring a big pot of water to a rolling boil.
2
Add whole corns.
3
Cover and let cook for 8-10 minutes.
4
Meanwhile cut tomatoes in halves, scoop out the seeds with a spoon.
5
Dice them and place in serving dish or bowl.
6
Finely grate parmesan cheese in a separate bowl.
7
(do not use the pre-grated parmesan cheese at the store, it has to be fresh as there would be a great taste difference).
8
set aside.
9
When corns are cooked and slightly cooled, use a sharp knife and slide it down along each corn to get as much corn kiblets as possible.
10
Add the kiblets to the bowl of tomatoes.
11
Add Chopped basil leaves.
12
Sprinkle grated parmesan cheese.
13
Sprinkle pepper and salt to taste.
14
Mix and serve.
197
kcal
Calories
8
g
Fat
21
g
Carbs
13
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ears fresh whole corn, 2 -3 medium roma tomatoes, 1 12 ounces fresh parmesan cheese, ¼ cup fresh basil leaf, and more.
Yes, Parmesan Tomato and Corn 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.
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