corn & tomato salsa

★★★★★ 1
a recipe by
Teresa G.
Here, KY

This tangy homemade salsa, made with fresh from the garden vegetables, is so delicious, and versatile! For example, it can be served hot as an accompaniment to barbeque, or a topping for grilled salmon, or as an appetizer with tortilla chips. It's the perfect salsa for those with a genetic aversion to cilantro because you may choose to use parsley or basil instead (we like using both parsley & basil.) If you like things spicier, try adding some of your favorite hot peppers. We love it, hope you do too!

★★★★★ 1
serves about 3 1/2 Cups
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For corn & tomato salsa

  • 1 Tbsp
    oil (canola, veg etc...)
  • 1 1/2 c
    fresh corn kernels (about 5 - 6 ears)
  • 1 c
    chopped sweet onion
  • 1/2 c
    chopped red, yellow or orange bell pepper
  • 1
    jalapeno pepper, finely minced
  • 3/4 tsp
    garlic, finely minced
  • 1/4 c
    lime juice
  • 1 c
    peeled chopped tomato (about 2 medium large)
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    salt
  • 1/2 to 1 Tbsp
    fresh minced parsley, cilantro or basil (or a combo)

How To Make corn & tomato salsa

  • 1
    Gather and prep ingredients.
  • 2
    Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
  • 3
    Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
  • 4
    Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
  • 5
    Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
  • 6
    Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.
ADVERTISEMENT
ADVERTISEMENT