Tomato & Corn Salsa

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There are so many options when it comes to salsas, and with at least 52 Tuesdays a year – you should try a new one every #tacotuesday! Here is one to add to the list – Tomato & Corn Salsa – made with simple ingredients and tons of flavor. You can easily put this together at the start of your prep for dinner, and it will be ready to serve when the tacos hit the table!

It’s important to cut the tomato into pieces appropriately the same size as the corn kernels. This gives for an even texture and great mouth feel when you are eating it. Really, you want the red onion and jalapeño just slightly smaller than the tomato and corn. Whenever possible, use a fresh lime for the juice, but bottled is just fine too.

Substitutes and Variations:

You can use yellow corn instead of white corn if that’s what you have on hand. You can also use pretty much any tomato type if you don’t have roma tomatoes. And lastly, if you don’t have fresh cilantro you can always use dried cilantro as an alternative.

Suggestions for Sides:

This salsa was so super good on corn tortillas with pollo asada, sour cream and shredded cheese. You can check out the full recipe here – Pollo Asada Tacos.

Tools that may make this recipe easier:

Whenever you are making a tomato based salsa, you need a good chef’s knife for sure. And you need to make sure it’s nice and sharp. I use a knife steel to keep my knives sharp, not just for easy cutting but because it’s actually safer. Using a dull knife can lead to pressing top hard, slipping, and accidentally cutting yourself.

Now Let’s Get Cookin’!