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.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 2 cups
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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


  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.