This five-ingredient salsa’s spicy flavor pairs perfectly with tortilla chips and it is a delicious topping for grilled chicken, fish, baked potatoes, nachos, tacos, grain bowls and salad. Start by heating the corn to concentrate the spicy flavor of its sauce. To save time, prep the remaining ingredients while the corn cools.
1 can (14.75 oz.) Del Monte® Mexican Style Street Corn, not drained
2 ripe Roma tomatoes, diced (1 1/2 cups)
1/3 cup diced red onion
1/3 cup chopped fresh cilantro leaves and tender stems
2 Tbsp. freshly squeezed lime juice
1/2 tsp. kosher salt
Optional Add-ins:
1/2 cup diced red bell pepper
3/4 cup canned black beans, rinsed and drained
1 small avocado, diced
Shake corn can before opening; empty into a small skillet. Bring to a boil over high heat. Reduce heat to medium-high; cook about 3 minutes until almost no liquid remains. Transfer corn to a large plate and cool 20 minutes until room temperature.
While corn cools, prep tomatoes, onion, cilantro, lime juice and any add ins; stir together with salt in a medium bowl.
Add cooled corn to bowl with tomato mixture; stir to combine. Chill at least 2 hours before serving for flavors to meld.