Corn Blender Salsa

This chunky salsa is great with more than just chips. Use it as a topper for baked or grilled fish. In summer, you can sub in fresh corn kernels cut straight from the cob.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 cups
Share This Recipe

Ingredients

2 small yellow tomatoes, cored, seeded and chopped

1/4 cup packed fresh cilantro leaves

1 jalapeno, charred under the broiler, seeded and chopped

Juice of 1 lime (about 2 tablespoons)

Kosher salt

1 cup frozen corn kernels, thawed

1/2 cup chopped scallions

Directions

  1. Combine the tomatoes, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until the ingredients are broken down but still chunky, scraping down the inside of the carafe with a rubber spatula as necessary. Stir in the corn and scallions.

Corned Beef

Restaurant-Style Salsa

Corn Chowder

Corn Salad

Corned Beef Hash

Cheddar Corn Chowder

Creamed Corn Cornbread

Mexican Grilled Corn