Summer Tomato Salad With Corn Salsa – a delicious recipe with corn, lime, fresh cilantro, olive oil, red onion, red pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To make the salsa: Cut corn from the cob and place in a mixing bowl.
2
Zest the lime into corn, then juice it as well and stir into the corn.
3
Add in cilantro, olive oil, red onion, red pepper and cumin.
4
Stir and allow to sit at room temperature for at least 30 minutes to allow flavors to develop.
5
Cut each tomato almost all the way through into eights.
6
Place each on a plate and open tomato to make a large flower.
7
Sprinkle 1/4 teaspoon salt on each tomato.
8
Place 1/4 of the salsa into the center of each tomato.
9
Serve room temperature
10
If you want to make a full meal of this, add 1 cup grilled or broiled chicken or shrimp seasoned with olive oil and garlic.
190
kcal
Calories
9
g
Fat
28
g
Carbs
5
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 9 ingredients. The key ingredients include: 4 ears fresh corn on the cob, 1 lime, ¼ cup fresh cilantro, chopped fine, 2 tablespoons olive oil, and more.
Yes, Summer Tomato Salad With Corn Salsa falls under the Salads 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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