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Corn-and-Tomato Salsa


Top off our Smoky Beef Tacos with this salsa.

  • Yield: Makes 3 cups

Source: Everyday Food, March 2009


  • 1 10-ounce box thawed frozen corn
  • 1 cup quartered grape tomatoes
  • 2 teaspoons vegetable oil
  • 2 teaspoons red-wine vinegar
  • Salt and pepper


  1. Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

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