Corn and Tomato Salsa Salad

We blogged about this recipe here.

Corn and Tomato Salsa Salad

  • Servings: 4
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  • 3 c of corn kernels (about 3 ears of corn); hint: break the cob in half and then cut the kernels from the cob, with the broken side down on the cutting board
  • 2 c diced tomatoes (about 2 medium/large tomatoes – or cherry tomatoes such as Sun Gold)
  • 2 tsp salt
  • 1/2 c chopped cilantro
  • 1/2 c finely diced red onion
  • 1 tsp – 1 T finely diced, seeded jalapeno; jalapenos vary in size and heat so much. Err on the side of caution.  You can always put in more.
  •  2 T fresh lime juice
  • 1 T olive oil (optional); I opt out of the oil, preferring the fresh taste you get when not using it
  • more salt to taste

Fill a medium pot with water and bring it to a hard boil.  Put in a pinch of salt and then add the corn kernels.  Leave them in the water for about 30 – 45 seconds (starting to time BEFORE the water comes back to a boil).  Then drain the corn and rinse with cold water. Note: this step is not necessary; many corn salad recipes use raw corn, but I prefer this approach.

Add 2 tsp of salt to the diced tomatoes and allow to sit for 15-20 minutes, then drain the accumulated juice off of the tomatoes.

Toss the tomatoes with the corn, cilantro, onion, jalapeno, and the lime juice.  Let stand for 20 minutes before serving.

Because this salad doesn’t have oil in it, it will keep better than many salad recipes.  However, after a day or so, the yum-factor will be less.

 A can of drained and rinsed beans, either black or pinto, can be added to the salad; chopped cooked chicken is good in it. Or use it as a salsa for chips.  We add it to Sopa de Lima – Mexican chicken and lime soup. Recipe from Big Little Meals and Andy and Ann

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