April 2019 — Corn and Tomato Salsa

A simple salsa can jazz up grilled chicken, cauliflower rice, or even a turkey burger! This recipe is packed with lots of fresh vegetables to help you “eat the rainbow”! For extra flavor, grill the corn on the cob first. You can make this salsa as spicy or mild as you like, but either way we think you’ll keep coming back for more!


  • 2 cups of fresh corn (cut from about 3 cobs, or 2 cups frozen corn, defrosted)
  • 4 medium tomatoes, such as vine tomatoes or Roma, seeded and diced
  • 1 small red onion, diced
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, diced (seeds and pith removed for mild)
  • 1-2 scallions, sliced
  • juice of 1 fresh lime
  • chopped cilantro, to taste
  • kosher salt, to taste


  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. Refrigerate for 1 hour before serving, or up to 4 days in an airtight container.