I love to toss this corn salsa into salads and I use it as a tasty topper for tacos. It’s so yummy on everything!
Yield: 4.5cups
Prep Time: 10 minutesmins
Total Time: 10 minutesmins
Ingredients
4 to 5ears fresh grilled corn, cut off the cob (~2 cups kernels)*
2Roma tomatoes, chopped (or 1 cup cherry tomatoes, quartered)
2jalapeños, sliced (remove seeds if you don’t like heat)
½ to 1cupred onion, diced
2 to 3tablespoonslime juice
¼ to ½teaspoonkosher salt
¼teaspoonground black pepper
¼cupminced fresh cilantro, optional
½teaspooncumin, optional
¼teaspoonsmoky paprika, optional
Instructions
Add all ingredients to a large bowl and mix. Taste and add more lime juice, herbs, salt, pepper, and other preferred seasonings.
This will keep in the fridge for about 4 days, but is best enjoyed fresh. You can also freeze for future meals.
Notes
* You can also use 12 ounces frozen corn thawed and patted dry• When fresh corn is available, I recommend using 4 ears of corn, freshly grilled or oven-roasted. When you don’t have fresh corn on hand, swap in a 12oz bag of frozen corn, thawed and patted dry. You can always use 2 cups canned corn, drained and patted dry.• My family prefers this salsa without cilantro. However, I’ve included it in as an optional ingredient if you’d like to toss it in.• If you dislike like heat, remove jalapeño seeds before mixing them in, or skip the jalapeños completely. It’ll still be delicious!• I use Roma tomatoes because they have less liquid than traditional tomatoes. You can also choose to quarter cherry or grape tomatoes.• This will keep in the fridge for about 4 days. You can also freeze it for future meals.• Toss leftovers into salads, soups, egg dishes, casseroles, chilis… just about anything!
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.