Recipes - print - Tomato and Corn Salsa

Tomato and Corn Salsa - Recipe

This easy-to-make salsa recipe makes a great appetizer when served with chips. Use it as a topping for salmon and other varieties of fish. The fresh cilantro adds a refreshing aroma and flavor to this Mexican recipe.
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Tomato and Corn Salsa Recipe
  • In small bowl, combine the garlic, olive oil, balsamic vinegar, corn kernels, tomatoes, onion, and cilantro.
  • This recipe makes approximately 2 1/2 cups of salsa.

**Note: For a milder onion flavor, a sweet onion can be substituted for the red onion.
**Note: Canned tomatoes can be substituted for fresh tomatoes. A 28-ounce can of tomatoes provides about 1 1/2 cups of tomatoes, drained. If canned tomatoes are used, drain the juice and mix the tomatoes with the other ingredients. If a spicier flavor is desired, add a can of seasoned diced tomatoes to the salsa ingredients rather than using regular canned tomatoes.
Container: mixing bowl
Servings: 6
Serving Size: 3 ounces
-1 1/2 cups fresh ripe tomatoes, diced - 2 medium
- 28 oz. can of diced tomatoes, drained can be substituted
-3/4 cup corn kernels, cooked
-1/4 cup red onion, minced (sweet onion can be substituted)
-1/4 cup fresh cilantro, chopped
-1 clove garlic, crushed
-1 teaspoon olive oil
-1 tablespoon balsamic vinegar