Fresh Corn and Sun-Dried Tomato Salsa is a delicious dunker for tortilla chips.

You can certainly make this recipe any time of year and use canned or frozen corn, but it’s best when you have access to some fresh corn. Fresh corn is just delicious! And everyone knows that corn and tomatoes are fabulous together, so in this recipe we switch things up and pair the corn with sun-dried tomatoes. It’s a good idea!

More ways to eat fresh corn and sun-dried tomato salsa:

Obviously, served with chips is your best bet. This salsa is much different than a traditional tomato salsa, and it’s a welcome change!  There is a ton of flavor in this salsa. It’s also a delicious topping for grilled chicken or fish.

How to make Fresh Corn and Sun-Dried Tomato Salsa:

It couldn’t be any easier to make this recipe. Just add everything to a bowl and mix it all up, and you’ll have your delicious bowl of salsa.

Ingredients needed:

• corn
• sun-dried tomatoes
• green onions
• red onion
• cilantro
• olive oil
• lime juice
• white wine vinegar
• jalapeño 
• garlic

About the sun-dried tomatoes:

Use oil-packed tomatoes. The dried tomatoes in a bag will just be too dry- even if re-constituted with water. The tomatoes packed in oil are so much softer and more flavorful. Plus, there is olive oil in the recipe anyways, so it all works well together.

Take advantage of the end of summer, and grab some corn to make fresh corn and sun-dried tomato salsa. Enjoy!

Here are a few more salsa recipes you might like to try:

• Fruit Salsa
• Blueberry Salsa
• Watermelon Salsa
• Easy Blender Salsa
• Salsa Fresca
• Pineapple Salsa

Print

Fresh Corn and Sun-Dried Tomato Salsa

This is a delicious and very colorful salsa.

Course Appetizer

Cuisine Mexican

Keyword corn, salsa, sun-dried tomatoes

Prep Time 20 minutes

Servings 12 servings (3 cups)

Calories 100kcal

Author RecipeGirl.com

Ingredients

• 1½ cups fresh corn kernels
• 6 tablespoons sun-dried tomatoes (packed in oil), drained and chopped
• 6 tablespoons thinly sliced green onions
• 6 tablespoons finely chopped red onion
• 6 tablespoons finely chopped fresh cilantro
• 6 tablespoons olive oil
• 3 tablespoons freshly squeezed lime juice
• 1½ tablespoons white wine vinegar
• 1 tablespoon seeded and minced fresh jalapeno
• 3 medium garlic cloves, minced

Instructions

• In a medium bowl, combine all of the salsa ingredients. Set aside at room temperature for about an hour. Serve with tortilla chips or as a topping for fish or grilled chicken!

Notes

• *To cut corn easily, cut end off of the corn and set it cut-end-down inside a shallow bowl. Use sharp knife to cut down from top to bottom and let the corn kernels gather in the bowl.
• *If the onions are bothering you while chopping them, put lime juice directly on the chopped onions- it neutralizes them.

Nutrition

Serving: 1serving (1/4 cup) | Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 194mg | Fiber: 1g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 1mg

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