Corn and Tomato Salsa with Cilantro
Bursting with vibrant flavors and fresh ingredients, this Corn and Tomato Salsa with Cilantro is a quick and easy recipe that’s perfect for brightening up any meal. Featuring sweet, blanched corn kernels, juicy cherry tomatoes, and a zesty kick from freshly squeezed lime juice and finely diced jalapeño, this salsa strikes the perfect balance of sweetness, tang, and heat. Fresh cilantro and red onion add aromatic depth, while a drizzle of extra virgin olive oil ties everything together for a smooth, satisfying finish. Ready in just 20 minutes, this versatile salsa is ideal as a dip with tortilla chips or a topping for tacos, grilled chicken, or fish. Whether you're hosting a summer barbecue or looking for a flavorful snack, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups fresh corn kernels (about 2 ears)
- 1.5 cups cherry tomatoes, halved
- 0.5 cups red onion, finely diced
- 0.25 cups fresh cilantro, chopped
- 1 lime, juiced
- 1 jalapeño pepper, seeded and finely diced
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
If you're using fresh corn, start by removing the kernels from the cob using a sharp knife. Briefly blanch the kernels in boiling water for 2–3 minutes, then transfer them to an ice bath to halt the cooking. Drain well. If using cooked or canned corn, skip this step and proceed directly to the mixing stage.
In a mixing bowl, combine the corn kernels, halved cherry tomatoes, finely diced red onion, and chopped cilantro.
Add the diced jalapeño pepper to the bowl. If you prefer mild salsa, you can omit the jalapeño seeds; for more spice, keep some or all of the seeds.
Drizzle the mixture with the fresh lime juice and olive oil. Sprinkle in the salt and black pepper.
Using a spoon, gently toss all the ingredients together until well combined. Adjust the seasoning with additional salt, pepper, or lime juice, if needed.
Let the salsa sit for 5–10 minutes at room temperature to allow the flavors to meld together.
Serve the salsa immediately as a dip with tortilla chips or as a topping for tacos, grilled chicken, or fish. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1268 mg | 55% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 28.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1766 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
