Corn-Tomato Salad/Salsa

Home » Recipes & Cooking » Raw » Corn-Tomato Salad/Salsa
Corn-Tomato Salad

Corn-Tomato Salad/Salsa

Rating: 41

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 3 cups


  • 2 ears of fresh corn off the cob or 2 cups frozen defrosted corn
  • 1 cup chopped grape tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro
  • approximately juice of one lemon
  • 1/4 cup of olive oil
  • salt and pepper to taste
  • dash of cayenne pepper


  1. If using fresh corn, I use it raw but you can boil it for 2 minutes.
  2. Cut corn kernels off of the cob and place in medium bowl.
  3. Add remaining ingredients to corn and toss.
  4. Serve at room temperature for tacos.


This is a great salsa for your tacos, burritos or wraps but also nice just as a side salad and will keep in the refrigerator for 2-3 days.

Leave a Comment