Corn Salsa on a chip

Corn Salsa Fire Roasted Tomato Appetizer


  • 4 Corn on the cob
  • 1/2 yellow onion
  • 1- 2 Jalapeno
  • 1 garlic clove
  • Cilantro
  • Lime
  • 1 14.5 oz can Fire Roasted Tomato s
  • 1/4 cup Parmesan Cheese
  • Chili Powder
  • Salt and Pepper


  1. Simply cook four corn on the cobs. Let them cool and cut off the kernels. Add to a mixing bowl. Next chop up half an onion I used a yellow onion. Also chop up a little cilantro. We like it a lot I probably used a quarter cup. I crushed one garlic clove, chopped one jalapeno. Tossing each into the bowl when done.
  2. Next just toss in chili powder, salt and pepper to taste. Optional I used 1/4 cup of Parmesan cheese. Next, I used a can of fire roasted tomato s. Just open it right up and toss it right in! Next squeeze the juice of one lime into it. Mix it all up gently.
  3. Serve with tortilla chips.

Recipe Notes

Recipe: Adapted from SkinnyTaste Corn Salsa with Lime Recipe
Corn Salsa with Lime