How to Make Colorful Corn Salad (Or Salsa)

by Felicia Gustin

This is one of those recipes passed among friends with each adding their own touch. I got it from Denise who got it from Camila. Now you can add your own touch and pass it on!


  • 1 Corn on the cob (or frozen corn)
  • 1 Tomato
  • 3 Green onions (or regular onion if you prefer)
  • 1 Bunch Cilantro
  • 1 Jalapeño pepper (optional)
  • Lime Juice to taste
  • Salt & Pepper to taste
  • Instructions

    Step 1

    Put corn in the oven (375 degrees F.) for 20-30 minutes. You can use more ears if you want a bigger batch or use frozen corn ( just put in the oven until done).

    Step 2

    Remove husks from the corn.

    Step 3

    Removes the kernels of corn from the cob.

    Step 4

    Put the corn in a bowl and break up the individual kernels.

    Step 5

    Chop up the tomato. You can also use cherry tomatoes and just cut those in half. Use different colored tomatoes for an even more colorful salad.

    Step 6

    Next come the onions.

    Step 7

    Next add the onion to the tomatoes and corn.

    Step 8

    ¡Cilantro, baby!

    Step 9

    Squeeze in the lime juice.

    Step 10

    Add salt and pepper to taste.

    Step 11

    ¡Bring on the heat!! Be sure to wash your hands when you're done with this step so you don't accidentally get jalapeño juice or seeds in your eyes!

    Step 12

    Now taste the mixture and see what's missing. It's all up to you - add more of whatever you want. Make the salad your own.

    Step 13

    Chill and serve. Great as a side or main salad. You can also use it as a salsa and eat with tortilla chips. Or serve on top of fish! It's all up to you and your creativity! Enjoy!