Tomato and Corn Chipotle Salsa

This Tomato and Corn Chipotle Salsa is so easy to make and is perfect as a cocktail hour appetizer at the end of a hot summer day. The salsa is both smoky and spicy, and is wonderful with barbecue or carne asada.

Combine fresh tomatoes, corn, and some pureed chiles in adobo into a quick and easy salsa at a moment's notice.  

With the hot summer evenings not too far around the corner, add this refreshing appetizer to your rotation to take advantage of all of the fresh sweet corn and tomatoes that are available. 

Not only is this salsa delicious with grueso-style (thick) corn chips, it's wonderful added to tacos, burritos, quesadillas, and taco salads. You can even use it as an easy topping for seafood and chicken. It adds so much flavor. 

Ingredient Notes and Tips:

For the corn, if you can, use fresh corn. Yes, you can eat raw corn! If you can't find fresh sweet corn, or you don't want to make another trip to the store, frozen corn will also work just fine. Just thaw it on paper towels to absorb the extra moisture as it is thawing. 

For the tomatoes, my favorite grocery store type is Campari. They are a little smaller and are usually sold on the vine. To me, they are much more flavorful than other tomatoes. Of course, if you grow your own, or have a local farmer's market with great tomatoes, definitely use those. 

If you don't have good "regular-sized" tomatoes, you can always chop up some cherry or grape tomatoes, which are also much more flavorful. 

To intensify the flavor of the tomatoes, chop them and then toss them in a collander with salt and let them drain. It makes a huge difference. 

I usually keep a can or two of chipotles in adobo sauce on hand because it is so tasty. I dump the entire can (it's a small can) into a mini food processor or puree the mixture with an immersion blender and then keep the mixture in the fridge to add to quesadillas, beans, tacos, burritos, and scrambled eggs. The mixture also adds a wonderful smokiness to guacamole.

Along with the tomatoes, corn, and chipotles, you will need fresh lime juice, minced garlic, and some salt and pepper to taste. Just toss everything together and serve!

Since you're probably serving this salsa during cocktail hour on a hot summer day, as a bonus, I chose this refreshing Meyer Lemon Tom Collins to go with the salsa. 

It helps that we inherited a raggedy Meyer lemon tree that is really old and was grafted way back in the day. Some of the lemons on part of the tree are all pith and perfect for zest, and the lemons in another section are great for juice! We hope it holds out. 

This cocktail is refreshing and thirst quenching, and not at all like the sticky sweet concoction made with store-bought Tom Collins mixer. 

P.S. If you don't have Meyer lemons, any lemon will do. Save the zest from the lemons to make shortbread cookies!

Equipment You May Need:

My favorite tool for stripping corn from the cob is the one from OXO. If you don't have one, just use a very sharp chef's knife. 

Recipe Variations:

For the salsa, you could add some cilantro, black beans, and/or chopped red onion. You could also add more corn to suit your taste. 

You could also add a little cotija cheese to the mix. 

For the cocktail, instead of gin, you could make it with vodka. 

More Corn Recipes You May Also Enjoy:

Air Fryer Mexican Street Corn

Cheesy Corn Casserole with Sage

Roasted Corn and Zucchini Salad

Corn Maque Choux with Hot Smoked Sausage

Mexican Street Corn Salad

For more corn recipes, be sure to type "corn" into the search box and check out the rest of the recipes. 

Our Theme This Week is Fresh Produce. 

Fresh Fruits and Veggies:

• Arugula Pear Salad with Goat Cheese from Art of Natural Living
• Cherry Almond Pie from Magical Ingredients
• Fruit Salad with Mojito Dressing from Hezzi-D's Books and Cooks
• Greek Caprese Salad from A Kitchen Hoor's Adventures
• Hawaiian Cole Slaw from Palatable Pastime
• Peach Blackberry Salad from That Recipe
• Tomato and Corn Chipotle Salsa from Karen's Kitchen Stories
• Triple Berry Slab Pie Recipe from Blogghetti

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Tomato and Corn Chipotle Salsa Recipe Plus a Meyer Lemon Tom Collins

Yield: 8 Servings

Author: Karen's Kitchen Stories

Prep time: 15 MinInactive time: 20 MinTotal time: 35 Min

This Tomato and Corn Chipotle Salsa is so easy to make and is perfect as a cocktail hour appetizer at the end of a hot summer day. The salsa is both smoky and spicy, and is wonderful with barbecue or carne asada.

Ingredients

For the Salsa

• 1 cup diced Campari tomatoes (see note)
• 3/4 cup whole raw corn kernels
• 3 tablespoons blended chipotles in adobo
• 1 clove garlic, minced
• juice of 1/2 lime
• freshly ground salt and pepper to taste

For the Tom Collins (Serves Two)

• 3 ounces gin
• 3 ounces juice from Meyer lemons
• 2 teaspoons sugar
• ice
• Chilled club soda
• Two Meyer lemon slices

Instructions

To Make the Salsa

1. Combine all of the ingredients in a bowl and mix. You can serve immediately or refrigerate for later.

To Make the Cocktail (Serves Two)

1. Combine the gin, lemon juice, and sugar in a small measuring cup and stir until the sugar has dissolved.
2. Fill two highball glasses with ice.
3. Divide the gin/lemon/sugar mixture between two glasses and fill each glass with the club soda.
4. Garnish with lemon slices.

Notes

To intensify the flavor of the tomatoes, about 20 minutes before assembling the salsa, chop them and then toss the tomatoes in a collander with salt and let them drain.

Nutrition Facts

Calories

94

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

11 g

Fiber (grams)

1 g

Net carbs

10 g

Sugar (grams)

1 g

Protein (grams)

0 g

Cholesterol (grams)

0 mg

Nutritional information is for the salsa only, and does not include the cocktail or chips. Chips are typically about 140 calories per serving.

https://www.karenskitchenstories.com/2014/07/tomato-and-corn-chipotle-salsa-with.html

Karen's Kitchen Stories

salsa, chipotle, tomatoes, corn

Appetizer

Mexican

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