Food & Cooking Recipes Appetizers Corn-and-Tomato Salsa 3.2 (17) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 cups Top off our Smoky Beef Tacos with this salsa. Ingredients 1 10-ounce box thawed frozen corn 1 cup quartered grape tomatoes 2 teaspoons vegetable oil 2 teaspoons red-wine vinegar Salt and pepper Directions Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper. Rate it Print