The Best Corn and Tomato Salsa

One of the best salsas I’ve ever had! Corn, Rotel tomatoes, and red onion make this salsa recipe one you’ll keep going back to!

corn tomato salsa

“The Best Salsa in the World.” That might be an overstatement, but it’s what I call the recipe for Black Bean Salsa that my mom makes. The catch is, I don’t include the black beans . . . which my husband finds oddly amusing. He now refers to it as “Black Bean Salsa, black beans optional” because of how it’s typed up in the M Family Cookbook his mom made. I have nothing against black beans, but for some reason I like this salsa better without them. The rest of my family disagrees, so if the recipe looks good to you, judge for yourself. I usually make a double batch because this salsa doesn’t last long around us!  

Bob’s all-time favorite snack is chips and salsa. I have to admit, when I first met him I didn’t understand the appeal – definitely not my first choice in a snack. But now, after almost 9 years together (!!!), it’s become one of my favorites too. Needless to say, we’ve had quite a few versions of our favorite treat over the years, but this salsa is our favorite hands down!  

My college roommate and good friend Kathleen used to be a super picky eater, but after trying this salsa our senior year, she started eating red onions. She now has a very diverse palate. I’m not saying that this salsa works miracles or anything, but . . . 🙂

corn tomato salsa

Corn and Tomato Salsa

Originally called "Black Bean Salsa," this recipe omits the beans for the most delicious corn and tomato salsa you've ever had!
Prep Time 10 mins
Total Time 10 mins
Course Snack
Cuisine Mexican
Servings 8


  • 1 can black beans (rinsed and drained (optional))
  • 1 can Rotel tomatoes (mild or regular)
  • 1 can white shoepeg corn (drained)
  • 3 tbsp lime juice (~1-2 limes)
  • 1 tbsp olive oil (optional)
  • 1/2 red onion (finely chopped)
  • 1 tbsp or more to taste fresh cilantro, chopped
  • 1 tbsp cumin
  • dash of garlic salt (or to taste)


  • Mix all ingredients and chill, preferably overnight. It takes time for the flavors to blend.
  • Serve with tortilla chips, preferably Tostito’s Scoops. This can also be used in place of salsa for any other dish, such as tacos, quesadillas, fajitas, etc.


I think it’s important to use fresh limes and cilantro for the most fresh-tasting salsa, although we’ve made it using jarred lime juice and dried cilantro, and it’s still good. I add a LOT more cilantro than the recipe calls for because, in my opinion, you can never have too much cilantro!
Source: Adapted from a recipe given to my mom by a friend
You’re Gonna Bake It After All
Keyword appetizer, mexican, salsa

5 thoughts on “The Best Corn and Tomato Salsa”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating