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Fresh Quick Corn and Tomato Salsa

fresh quick corn and tomato salsa - featured image

A fresh, sweet, and quick-to-make salsa featuring grilled or boiled corn and ripe tomatoes, perfect for summer gatherings and casual snacking.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3 medium ears, grilled or boiled)
  • 2 cups ripe tomatoes, diced (Roma or cherry tomatoes recommended)
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño pepper, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped (can substitute parsley)
  • Juice of 1 lime (about 2 tablespoons)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • Pinch of freshly ground black pepper

Instructions

  1. Prepare the corn: Husk and clean the ears. Grill the corn over medium-high heat for 8-10 minutes, turning frequently until lightly charred, or boil in salted water for 5 minutes until tender. Let cool slightly, then slice the kernels off the cob into a large bowl. If using frozen corn, thaw and pat dry.
  2. Dice the tomatoes: Wash, dry, and chop tomatoes into bite-sized pieces. Add to the bowl with corn.
  3. Chop the aromatics: Finely mince the red onion and jalapeño (if using), then add to the bowl. Chop the cilantro and add as well.
  4. Add lime juice and olive oil: Squeeze the juice of one lime over the mixture, drizzle with olive oil, and stir gently to combine without crushing the tomatoes.
  5. Season and taste: Sprinkle salt and black pepper over the salsa. Stir gently, taste, and adjust seasoning as needed.

Notes

Grilling the corn adds a smoky flavor that enhances the salsa. Drain tomatoes gently if you prefer a thicker salsa. Mix gently to avoid breaking down tomatoes and making the salsa watery. Serve immediately or chill for 15-20 minutes to meld flavors. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: corn salsa, tomato salsa, fresh salsa, summer recipe, quick salsa, easy salsa, grilled corn salsa, vegan salsa, gluten-free salsa