Seasonal summertime flavors come together in this delicious Summery Corn and Tomato Salsa recipe. It's made with fresh corn kernels, cherry tomatoes, red onion, jalapeño, fresh cilantro, and a lime juice mixture. It's perfect for summer snacking!
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July is one of the best months for fruits and veggies. And corn is absolutely at its peak this month. So much so that I will buy at least a couple ears when I'm food shopping even if they're not part of my dinner plan for the week. When corn is this good, you'll find me cutting it off the cob raw and adding it to salads and other dishes like fresh salsas. Especially since I can currently grab most of the other ingredients I need to make salsa from my backyard garden!
I had a few ears of corn to use up in my fridge, so I decide to make a summery salsa - very corn-forward with a combination of fresh cherry tomatoes, red onion, heatless jalapeño (of course, you can use regular jalapeños, but I have the heatless ones growing out back), cilantro, lime juice, and seasonings. Incredibly fresh, so flavorful, and perfect for summer snacking!
This salsa is totally the type of thing I will eat when it's too hot to make myself a "real" lunch. Give me a fresh salsa with some tortilla chips (preferably lime seasoned) and I'm golden like the summer sun! It's the kind of dip you could dig into at a barbecue, hanging poolside, or at the beach. Or give me a cool summer night on my deck, a fizzy drink, and a bowl of chips and this salsa. Such a yummy vibe!
Summery Corn and Tomato Salsa
While I will always use raw corn on the cob to make salsas, like this, you can absolutely cook it first - boiled, grilled, it doesn't really matter. I just really like the crunch and sweetness you get from fresh, summer corn-on-the-cob! And if you decide to make this salsa when it's not peak corn season, you could use frozen or canned corn kernals instead.
This salsa comes together in two easy steps. Once the ingredients are prepped, add the corn, tomatoes, onion, jalapeño, and cilantro to a mixing bowl. Stir everything together to combine.
In a small mixing bowl, add the lime juice, olive oil, cumin, garlic powder, and salt and pepper. Stir to combine and pour over the corn mixture.
Let the salsa hang out in the fridge for 15-20 minutes so the flavors can combine together. Then, serve with your favorite tortilla chips!
Summery Corn and Tomato Salsa
Equipment
- 1 medium mixing bowl
- 1 small mixing bowl
Ingredients
- 2 ears fresh corn kernels removed from cob
- 1 cup cherry tomatoes quartered
- 1/4 cup red onion chopped
- 1 jalapeño seeded and chopped (I used a heatless jalapeño)
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 tbsp. olive oil
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- Salt and pepper to taste
Instructions
- In a medium mixing bowl, add the corn, tomatoes, onion, jalapeño, and cilantro. Mix to combine.
- In a small bowl, combine the lime juice, oil, cumin, garlic powder, salt and pepper. Pour over the corn mixture.
- Stir to combine and chill salsa in the fridge at least 15 minutes so flavors come together.
- Serve with your favorite tortilla chips.
While I'll eat this salsa straight up with tortilla chips, it would also be really good as a fresh topping for tacos (beef, chicken, or fish), grilled chicken or steak, and even fish. Store this salsa in the fridge in an airtight container up to 4 days. If you're making it ahead of time, don't add the lime and oil mixture until you're about ready to serve. This will keep those flavors fresh!
Did you make this Summery Corn and Tomato Salsa recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
