{"id":3333,"date":"2021-10-07T14:01:00","date_gmt":"2021-10-07T19:01:00","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/corn-and-tomato-salsa"},"modified":"2023-08-07T09:37:11","modified_gmt":"2023-08-07T14:37:11","slug":"corn-and-tomato-salsa","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/corn-and-tomato-salsa","title":{"rendered":"Easy Corn and Tomato Salsa"},"content":{"rendered":"\n

Easy Corn and Tomato Salsa - this quick and easy fresh salsa is the perfect side for barbecues, grilled proteins and more. <\/p>\n\n\n\n

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Easy Salsa Recipe<\/strong><\/h2>\n\n\n\n

Sometimes we can be tempted by the quickness of opening a jar, but really fresh homemade salsa is so easy to make and just tastes so much nicer. <\/p>\n\n\n\n

I love putting together a few ingredients for a quick salsa to serve with some protein I have grilled or baked for dinner and the kids love to grab a small bowl with some cracks or chips of their choice too and what better than this yummy combination of corn and tomatoes.<\/p>\n\n\n\n

Heat Level of Salsa<\/strong><\/h2>\n\n\n\n

Because I am often making this salsa for my kids to enjoy, I tend to keep it pretty mild in heat and to keep it mild I remove the seeds from the Jalape\u00f1o.<\/p>\n\n\n\n

If you prefer quite a bit of heat in your salsa, leaving the seeds and pith intact will add more heat, or you can add 2 Jalape\u00f1os instead or use a hot variety of chili pepper like Serranos or Habaneros. <\/p>\n\n\n\n

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Fresh or Canned Tomatoes in Salsa<\/strong><\/h2>\n\n\n\n

While there are some salsa recipes that are fine with canned tomatoes, for this recipes I really do recommend fresh tomatoes, they just yield a much fresher taste, canned tomatoes tend to be acidic and overpower the other flavours. <\/p>\n\n\n\n

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Canned, Fresh or Frozen Corn<\/strong><\/h2>\n\n\n\n

As for the corn used in the recipe, here you can use any you like or have on hand. If you have some leftover cook corn on the cobs, just slice the corn off the husk and it is perfect in this salsa recipe, or for quickness you can just use canned (drained), if you use frozen I do recommend cooking as per instructions and then letting it cool down. <\/p>\n\n\n\n

I tend to use canned in this recipe, as I always have a can on hand in my pantry. <\/p>\n\n\n\n

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Does it matter what type of tomatoes I use?<\/strong><\/h2>\n\n\n\n

Not really, use whatever you have on hand. I like to use grape tomatoes, cherry or on the vine tomatoes. The riper and fresher the better. I don't recommend using something like what is called a salad tomato, as they are usually poor quality and lack taste.<\/p>\n\n\n\n

You don't need to worry about peeling, just dice up the tomatoes, skin and all (it's all good fibre).<\/p>\n\n\n\n

Great Recipes to pair with Salsa<\/strong><\/h2>\n\n\n\n

Here are a few recipes I love to pair with this salsa:<\/p>\n\n\n\n