Ingredients for Tomato Corn Salsa
- 1 cup fresh corn kernels
- Diced Tomatoes
- Green Bell Pepper
- Fresh Basil
- Fresh Jalapeno
- Fresh Lime Juice
- Cider Vinegar
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How to Make Tomato Corn Salsa
- Blanch 1 cup of fresh corn kernels in boiling water for 2-3 minutes. Immediately transfer to an ice bath to stop the cooking process and retain vibrant color. Drain well.
- Finely dice 2 cups of ripe tomatoes, 1/2 cup of red onion, 1 jalapeño pepper (seeded and minced for less heat, or leave seeds in for extra spice), and 1/2 cup of chopped cilantro.
- In a large bowl, combine the blanched corn, diced tomatoes, red onion, jalapeño, and cilantro.
- Add 1/4 cup lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Gently stir to combine.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
- Serve chilled with tortilla chips or as a topping for baked potatoes.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
0g
Carbs
4g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Appetizers Condiments Etc Vegetables Mexican Easy Beginner Cook Potluck Low Fat Picnic Summer Vegan Vegetarian Dips Salsas Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Healthy 2 Low In Something Corn Tomatoes To Go 3 Steps Or Less
