Fresh, bright, and ready to elevate any meal, this Tomato Corn Salsa comes together in minutes. It’s perfect as a topping, a side, or scooped up with chips. Simple ingredients yield a crisp, flavorful salsa that’s deliciously versatile.
Is it salsa, picante, or pico de gallo?
These chopped vegetable mixtures can be confusing, but the difference comes down to texture and cut. Picante tends to be smooth, almost sauce-like. Salsa is chunkier, while pico de gallo has vegetables cut to the same size and usually includes a higher proportion of peppers. All three can be used as toppings or served as sides. This Tomato Corn Salsa is a chunky, fresh salad-style salsa — crisp, bright, and full of flavor. Try it and see how it livens up your meals.
Ingredients
What type of corn should you use? Use leftover fresh corn cut from the cob or thawed frozen sweet corn. Frozen sweet corn is convenient, consistent in flavor, and makes preparation easy.
Shallots or red onions? Either works. Shallots offer a milder, subtler onion note, while red onion provides a sharper, more pronounced flavor. Choose based on how forward you want the onion to be.
Can you use canned jalapeños? No — canned jalapeños are too soft and lack the fresh heat and crisp texture this recipe needs. Use fresh jalapeños and remove the ribs and seeds if you prefer less heat.
Preparation
How to remove ribs and seeds from jalapeños: Stand the pepper on its end, cut it in half or quarters, and use the tip of a small knife to slide under the membrane and lift out the ribs and seeds. A light tap will dislodge any remaining seeds.
Can you meal prep this salsa? Yes. It’s ideal for making a day ahead and stores well for a couple of days in an airtight container in the refrigerator. The flavors meld nicely while staying fresh and crisp.
Serving Suggestions
This Tomato Corn Salsa is excellent as a side or a topping for tacos, burrito bowls, grilled chicken, fish, or rice bowls. It also pairs well with simple grilled proteins or as a fresh addition to summer salads. Try it with grilled or slow-cooked chicken for a bright contrast.
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Tomato Corn Salsa
Jennifer Draper
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Ingredients
- 1 ½ cups frozen sweet corn kernels thawed
- ½ cup grape or cherry tomatoes, halved
- 2 tablespoons diced shallot or red onion
- 1 tablespoon diced jalapeño about ½ a pepper, ribs and seeds removed
- 2 tablespoons chopped cilantro
- ½ tablespoon olive oil
- ½ tablespoon fresh lime juice
Instructions
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Toss all ingredients together in a small bowl until evenly combined.
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Cover and refrigerate until ready to serve.
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Can be made up to one day in advance for best flavor.
Notes
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Use leftover fresh corn or thawed frozen sweet corn for convenience and consistent flavor.
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Shallot is milder; red onion is stronger — choose based on preference.
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Make ahead up to a day: store airtight in the refrigerator and enjoy within a couple of days if any remains.
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Always use fresh jalapeños for texture and flavor rather than canned peppers.
Nutrition
Important nutritional disclaimer