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Southwestern Corn And Tomato Salsa

Southwestern corn and tomato salsa with sweet, charred corn and juicy diced tomatoes is a chunky, no-cook dip that comes together fast. Tossed with jalapeño, red onion, cilantro, cumin, and lime juice, it delivers a fresh smoky bite ideal for party appetizer trays.
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Prep Time 10 minutes
resting 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Southwestern Corn And Tomato Salsa
  • 2 cup corn kernels, charred Use sweet corn kernels; char in a dry skillet and cool before mixing.
  • 3 cup tomatoes, diced Dice ripe, juicy tomatoes for the best texture.
  • 0.5 cup red onion, diced Dice finely so it distributes evenly.
  • 1 jalapeno, seeded and minced Adjust heat by using more or less jalapeño.
  • 0.25 cup fresh cilantro, chopped Chop and keep it fresh for bright flavor.
  • 2 tbsp lime juice Use freshly squeezed if possible.
  • 1 tsp cumin Ground cumin adds a warm smoky note.
  • 1 Salt, to taste Season at the end, then taste again if needed.

Equipment

  • 1 sheet pan

Method
 

Char the corn
  1. Heat a dry skillet over high heat, then char the corn kernels until lightly blackened in spots, about 3 to 5 minutes, and spread them out to cool for a few minutes.
Build the salsa
  1. Add the charred corn, diced tomatoes, diced red onion, and minced jalapeño to a large bowl and toss until evenly distributed.
  2. Stir in the chopped cilantro and cumin so the seasoning is speckled throughout the salsa.
  3. Pour in the lime juice and toss gently to combine without crushing the tomatoes.
  4. Season with salt to taste, mixing again so the flavor balances across the whole bowl.
Rest and serve
  1. Let the salsa sit for 10 minutes at room temperature, then serve chilled if desired and watch for the juices to lightly mingle and coat the corn and tomatoes.

Notes

Pro tip: char the corn well for deeper, more complex smoky flavor, and let it cool slightly before mixing so the tomatoes don’t soften too much. Refrigerate in a covered container up to 2 days (best same-day). Freezing isn’t recommended because the fresh tomatoes can turn watery. For a dietary swap, use extra jalapeño or omit it entirely for a milder, lower-sodium variation by reducing added salt and relying on lime for brightness.