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Festival Corn Salsa

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Corn Salsas Sides


  • 1 c Fresh corn kernels, cooked
  • 1 Ripe papaya, peeled, seeded and cut into 1/4" dice
  • 1/3 c Finely diced red onion
  • 2 Ripe plum tomatoes, seeded and finely diced
  • 1 1/2 ts Finely minced garlic
  • 1 tb Freshly grated lime zest
  • 1/4 c Fresh lime juice
  • 1/3 c Chopped fresh cilantro


Any salsa is best when served fresh. If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving. It sparkles!
In a large bowl, combine all ingredients except cilantro. Toss together. Refrigerate, covered, for up to 2 hours. Just before serving, toss with cilantro.
Yield: about 4 cups.
Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.
NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File