Cilantro-Corn Salsa

Ever since Bien Trucha, Mexican food has been on my mind… so I’ve been busy this week making a few south-of-the-border inspired recipes.  Remember that homemade corn salsa I had on my salad yesterday?  MMM mmm mm it was tasty!

And today, I have the recipe for you!

Cilantro Corn Salsa 2

Cilantro-Corn Salsa


2 cups of frozen corn, thawed (or fresh cut off the cob)

8 cherry tomatoes, diced

1/2 small red onion, diced

1 fresh jalapeno, diced & seeds removed

Large handful of cilantro, snipped

Juice of 2 limes

Salt & Pepper, to taste


Mix all ingredients in a bowl.  For best results, let sit overnight for flavors to blend together.  Scoop up with tortilla chips or pile atop tacos.

corn salsa

Don’t let the fresh jalapeno scare you – when all the seeds are removed, the salsa is very mild.  If you prefer more of a kick, leave some of the seeds.Chipotle corn salsa



One thought on “Cilantro-Corn Salsa

  1. […] Cilantro-Corn Salsa […]

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