New This Month

Corn and Tomato Relish

A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.

  • Yield: Makes 2 cups

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 1 cup fresh corn kernels (from 2 ears corn)
  • 1 medium tomato, diced small (1/2 cup)
  • 1 scallion, thinly sliced crosswise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Coarse salt and ground pepper


  1. In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.

Cook's Notes

To store, refrigerate in an airtight container, up to 1 day.


Be the first to comment!