Corn Salsa Salad


Corn Salsa Salad

No Cook Side Perfect for Summer
Course Salad, Side Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • serving bowl


  • 4 cups whole kernel corn (drain if in can) I use frozen, thawed
  • 1 (14oz) can diced tomatoes with juice (you can use dice up fresh tomatoes also)
  • 1/4 red onion, diced small
  • 1-4 jalapenos (cut into diced pieces) cut the membrane out and take seeds out for less heat
  • 1/2 cup fresh cilantro, chopped
  • 1 juice from a whole lime
  • 1 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper

All ingredients can be adjusted per your taste.


  • In a serving bowl mix together all ingredients. Cover and chill in refrigerator until ready to serve. I love to serve with corn tortilla chips. Enjoy.

1 thought on “Corn Salsa Salad”

Comments are closed.