Looking for a corn salsa that can do double duty as a corn salad? This is the recipe for you.
Corn on the cob season may be over, but there’s no reason not to continue to enjoy the taste of sweet corn all year long. This tasty corn salsa uses canned or frozen corn, but you’d never know it. The fresh tomatoes and cilantro along with the zippy cumin and lime dressing adds a fresh taste you just can’t beat.
Serve this corn salsa as a tasty appetizer with nacho chips – the scoops ensure you get a big load of salsa. Or, serve it as a side dish or salad with just about any meal. And, if for some reason you end up with leftovers, mix it with rice and black beans and you have lunch for the next day. Yum!
The fact that it’s super quick and easy to make is a bonus.
- 2 cups corn niblets (frozen or canned)
- 3 tomatoes, seeded and chopped
- 2 Tbsp diced red onions
- 1/4 cup chopped cilantro or parsley
- 1 Tbsp lime juice
- 1 Tbsp canola oil
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp hot sauce (more or less as you like)
- In a medium size bowl, toss corn, tomatoes, onions and cilantro or parsley.
- In a small jar with a lid combine lime juice, oil, cumin, salt, pepper and hot sauce. Shake vigorously to mix well.
- Pour dressing over corn mix.
- Serve with tortilla chips or as a side dish.
- Makes: 3 cups
Either way, if you end up making it, please let me know what you think. And if you’re on Instagram, take a pic and add #getgettys so I can drool over it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener