White & Yellow Corn-Tomato Salsa

White & Yellow Corn-Tomato Salsa

Fresh corn and tomatoes are two of summer’s best offerings. If you’re fortunate enough to have your own garden, you can pick a few ears of corn and a couple juicy ripe tomatoes and whip up this dish in no time. At our farm, we grow the onions and garlic, too, so this is true “farm to table” dining for my family.

If you’re in a small space, not to worry. The farmers market is a great place to visit on Saturday morning, where you’ll be sure to find these simple ingredients. And if that’s not an option, use my suggestions for frozen corn kernels and canned organic diced tomatoes – ingredients available year round to everyone. Of course, fresh is best, but either way, you’re getting a great side dish!

My favorite way to enjoy this White & Yellow Corn-Tomato Salsa is as a simple side with homemade fish tacos! You can also serve it at room temp or chilled for a hearty salsa – it goes great with guacamole!

White & Yellow Corn-Tomato Salsa

White & Yellow Corn-Tomato Salsa

Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 4-6
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs, added sugar.
  • 4 cups of a mixture of white and yellow corn kernels (Fresh corn is best, but frozen can also be substituted when fresh corn is not available.)
  • 2 tomatoes, peeled, diced and seeded (You can use 1½ cups of petite diced canned tomatoes, if you prefer, just be sure to drain them very well.)
  • ¼ cup finely minced sweet white onion or green onions
  • Juice from 1 lemon
  • 1 Tablespoon olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes, optional
  • Salt and fresh ground black pepper to taste
  • Chopped cilantro or parsley, optional garnish
  1. In a 2-quart saucepan, combine corn kernels, onion, lemon juice, olive oil and garlic powder; cook over medium heat until corn is tender, about 8 - 10 minutes (if you are using frozen corn kernels, you may need a few more minutes cooking time).
  2. Stir in tomatoes and cook 5 minutes more, then remove from heat and season with red pepper, salt and black pepper.
  3. To serve as a warm side dish, spoon into serving bowl and top with chopped cilantro or parsley if desired and serve immediately.
  4. Alternatively, cool to room temperature (or chill, if you prefer) and serve as a hearty salsa with chips.
  5. This also makes a terrific topper to use for your next taco night at home!
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Gigi ;)


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