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You can make a refreshing and tangy Tomato Corn Salsa loaded with flavor in just a few minutes. It's a perfect healthy summer topping.
Here are a few recipes you can serve the corn salsa with; Grilled Chicken with Crown Royal Glaze, Beer Batter Fish Tacos, Grilled Shrimp Chile Rellenos, Fajita Bowl, and Chipotle Chicken Tostadas.
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Growing up in New Orleans, we are blessed to have amazing produce from the rich soil of the gulf coast. Two of my favorites grow great here corn and tomatoes.
I've been eating tomato corn salsa all my life because it's a fast topping you can serve over more than just tacos. It's delicious on grilled chicken, baked or fried fish, as a tangy, crunchy garnish on top, or just as a snack to refresh from the summer heat.
I've been making it since I started cooking 14 years ago, and I'm going to teach you this super simple, delicious, and fast recipe.
Key Ingredients
Here are the ingredients you'll need for this refreshing corn salsa.
Fresh Corn
You'll need 2 ears of corn. I don't recommend using canned corn for this recipe. Roast the corn to bring out more flavor.
Red Onion
You'll need 1 small red onion.
Jalapeño Pepper
I love spicy food but kept it mildly spicy by using a jalapeno.
Garlic
Only fresh garlic; avoid anything in a glass jar or tube.
Fresh Tomatoes
Roma tomatoes are my go-to because they're always available, but occasionally, I'll use heirloom or Creole tomatoes.
Fresh Cilantro
Use the leaves and stems for the best results.
Fresh Lime Juice
Limes are $.33, so use fresh. It'll also tame the heat of the jalapeño pepper.
Salt and Black Pepper
Simple seasonings are needed to help enhance all the lovely fresh ingredients.
How To Make Tomato Corn Salsa Recipe
Making tomato corn salsa is easy; all you need are beginner knife skills, and you'll be enjoying it soon.
In a large bowl, combine corn kernels, red onion, jalapeño pepper, garlic, tomato, cilantro, lime juice, salt, and black pepper; put in an airtight container for 1 day. Serve with tortilla chips cold or at room temperature.
How to Store Tomato Corn Salsa
Tomato corn salsa is best eaten the day after making it. However, it will remain fresh for three days in an airtight container.
Pro Recipe Tips & Tricks
Here are a few notes I had from making this salsa.
- If you have any leftover grilled corn, it'll be perfect in the salsa.
- Run the back of your knife against the cob to get some corn milk in your salsa.
- Canned corn and frozen corn will be too mushy and underwhelming compared to the other fresh ingredients.
- Can tomatoes are great for a fast fix, but the soft texture may be unpleasant since it'll have a mushy consistency.
- Beef up the tomato salsa by adding a can of black beans.
- If you only can find a large red onion, cut it in half and use half the onion.
- Try using key limes instead of regular limes. Be aware key limes have seeds.
- If jalapenos are too spicy, cut out the pith (white) and dump the seeds to tame the heat.
- Try using serrano or habanero for a really spicy salsa.
- Be cautious of adding salt since the best flavor won't come out until the flavors are combined. Especially if you're serving it with salted tortilla chips.
- The flavors need time to marry, so make it at least 30 minutes in advance if you don't have time to make it a day early.
FAQ
Here are the top questions readers have about making fresh tomato corn salsa.
Can you leave the skins on tomatoes when making salsa?
You do not need to remove the skins on tomatoes when making salsa. The skins provide texture to the final results.
Should I use fresh or canned tomatoes for salsa?
You should always use fresh tomatoes for salsa when they're in season. Canned tomatoes are a fast and convenient way to whip up salsa.
Why do you put vinegar in canned salsa?
Vinegar preserves and adds a tangy flavor to the salsa. When included in a canned salsa, it can prevent the growth of harmful bacteria.
What tomato makes the best salsa?
Roma tomatoes are the best because they're readily available in supermarkets. Plus, they're low in water, have fewer seeds than vine-ripe tomatoes, and have a meaty texture. However, any ripe tomato will create a delicious tomato salsa.
What onion is best for salsa?
Red onions are best for salsa because they have the mildest onion flavor and provide a great pop of color to the final results. However, yellow Spanish or white onions will be great if you do not mind a stronger onion flavor.
Why is my homemade salsa watery?
You'll have more juices in your salsa if you use a tomato with high water (vine-ripe tomato) versus low water (roma tomatoes). Also, adding lime juice or vinegar will draw more water out of the tomato.
What can I add to salsa to make it better?
To improve the flavor of your salsa, you can add roasted garlic, diced avocado, roasted jalapenos, grilled lime juice, cumin, chili pepper, and fresh cilantro.
Are you supposed to cook salsa?
Depending on the region of Mexico, cooked salsa is served warm; in the States, salsa (pico de gallo) is served fresh as a raw condiment.
More Sauce Recipes
Here are some more great sauces to drizzle and top anything all year long.
- Chimichurri
- 3-Ingredient Honey Sriracha Sauce
- Cajun Ranch
- Hot Honey Sauce
- Honey BBQ Sauce
- Pineapple Mango Salsa
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Wash all the ingredients under water. Rinsed corn off after it's been shucked.
Step 2: Put everything on the counter.
Step 3: Make sure you have a sharp knife, and start following this recipe for some of the best tomato corn salsa you've ever had.
Tomato corn salsa brings together the freshest flavors of summer with no cooking. It will elevate any dish you want to add more flavor and texture.
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📖 Recipe
Tomato Corn Salsa
Ingredients
- 2 ears of corn shucked
- ½ small red onion chopped small
- 1 jalapeno chopped small
- 2 garlic cloves chopped fine
- 3 roma tomatoes chopped small
- 10 sprigs of cilantro chopped small
- ⅓ cup lime juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a large bowl combine corn, red onion, jalapeno, garlic, tomato, cilantro, lime juice, salt and pepper. Make one day before serving.
Notes
- If you have any leftover grilled corn, it'll be perfect in the salsa.
- Run the back of your knife against the cob to get some corn milk in your salsa.
- Canned corn and frozen corn will be too mushy and underwhelming compared to the other fresh ingredients.
- Can tomatoes are great for a fast fix, but the soft texture may be unpleasant since it'll have a mushy consistency.
- Beef up the tomato salsa by adding a can of black beans.
- If you only can find a large red onion, cut it in half and use half the onion.
- Try using key limes instead of regular limes. Be aware key limes have seeds.
- If jalapenos are too spicy, cut out the pith (white) and dump the seeds to tame the heat.
- Try using serrano or habanero for a really spicy salsa.
- Be cautious of adding salt since the best flavor won't come out until the flavors are combined. Especially if you're serving it with salted tortilla chips.
- The flavors need time to marry, so make it at least 30 minutes in advance if you don't have time to make it a day early.
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