Fire-Roasted Corn Pico Style Salsa

Preparation 10 mins Serves 6     adjust servings



  • 7 oz. grape tomatoes, sliced
  • 1 cup fire-roasted corn
  • 1/3 cup chopped red onions, about half a medium onion
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded, deribbed and finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon lime zest (optional)
  • 1 to 2 tablespoons, fresh squeezed lime juice from one medium lime
  • 1/2 teaspoon sea salt or more as needed


In a medium bowl, combine tomatoes, corn, onion, garlic, jalapeno, and cilantro. Add zest, lime juice and salt, stir to combine.

Taste, add more lime juice and salt as necessary.

Serve immediately.


Recipe Notes


© 2018 The Whole Serving. All rights reserved.