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Corn and
Tomato Salsa


Possibly you had never thought to consider that the corn and the tomato could be mixed in a salsa. Well in this recipe you will taste a new combination of ingredients.

Basically what we have in this preparation is
the corn’s sweet flavor that complements perfectly well with the acidic and fresh flavor of the tomato . And to give it more flavor other ingredients typical of Mexican salsas are used and as final touch it is seasoned with some spices.



– This salsa is also a little spicy because 1 jalapeno pepper is used in its preparation but is not as spicy to not overshadow the corn’s flavor.

When you have a dish with
chicken served on the table... that is the moment in which the salsa has to be used. It can also be used to bath some steamed vegetables or even to give a very different flavor to a pasta dish.


About the Recipe

  • This recipe is a bit elaborated but is not difficult to make.
  • To season the salsa sugar is used and white or brown sugar can be used.
  • We give the recipe with olive oil so it has better flavor but any type of oil can be used.
  • The preparation of this salsa will take you .
  • Yields 4 cups of salsa.


Ingredients

  • 2 cups of canned Golden Corn Kernels (15.5 oz)
  • 5 Tomatoes (2.2 lbs)
  • 1 Jalapeno Pepper (.5 oz)
  • 1/2 Onion (2.6 oz)
  • 1 Garlic clove (.1 oz)
  • 1 teaspoon of Sugar
  • 1 teaspoon of Oregano
  • 2 tablespoons of Olive Oil
  • 1/4 tablespoon of Salt

  • Cookware

  • 1 Saucepan with Lid
  • 1 Cutting Board
  • 1 Kitchen Spoon
  • 1 Turner
  • 1 Knife

  • Directions

    Cut Ingredients


    1. Cut 1/2 onion into slices, then reserve.
    2. Finely chop 1 garlic clove and reserve.
    3. Remove the veins and the seeds of 1 jalapeno pepper.


    The veins and seeds are discarded so they don’t overshadow the corn’s flavor.


    1. Dice the jalapeno pepper with the one you worked, then set aside.

    Peel the Tomatoes


    1. Make a shallow X cut on the inferior part of 5 tomatoes, then reserve.
    2. Pour in a saucepan the enough water to cover the 5 tomatoes with the ones you worked and bring it to a boil over high heat.
    3. When it boils incorporate in the saucepan the 5 tomatoes with the ones you worked and leave them cooking in the boiling water for about 25 seconds, until the skins start to separate.
    4. Take from the saucepan, with a kitchen spoon, the tomatoes that were cooked and rinse them with cold water.
    5. Remove the skins of the tomatoes that were rinsed.


    The tomatoes’ skin has to be removed because it is not pleasant to find the skin of a tomato in the dish that was seasoned.


    1. Dice the tomatoes with the ones you worked and reserve.

    Fry some Ingredients


    1. Heat in a saucepan over medium heat 2 tablespoons of olive oil.
    2. Put in the saucepan:
    • The Onion slices that were cut.
    • The Garlic that was minced.


    1. Mix the ingredients that were put in the saucepan and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
    2. Add in the saucepan the dices of the jalapeno pepper that was cut. Mix the ingredients and fry them for about 50 seconds, until the chili is lightly fried; stir regularly.
    3. Incorporate in the saucepan the dices of the tomatoes that were cut. Mix the ingredients and fry them for about 3 minutes, until the tomato is lightly fried and soft; stir regularly.



    Cook the Salsa


    1. Add in the saucepan, along with the other ingredients:
    • 2 cups of canned Golden Corn Kernels.
    • 1 teaspoon of Sugar.
    • 1 teaspoon of Oregano.
    • 1/4 tablespoon of Salt.


    1. Reduce to low heat and mix the saucepan ingredients.
    2. Cover the saucepan and cook the corn and tomato salsa for about 20 minutes, until it thickens and acquires a more intense color; stir occasionally.



    A Very Special Flavor

    The Corn and Tomato Salsa served with pasta



    Variation: The corn salsa can also be prepared with black bean.



    Did you like the Corn Salsa?





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