Watermelon and Corn Salsa

Watermelon and Corn Salsa

Fresh summer flavors come in this salsa you can make with your leftover roasted ears of corn.

Preparation Time
15 mins
Total Time
15 mins
Calories
72 Calories

Recipe Instructions

Step 1
Mix tomatoes, corn, and sweet onion in a bowl. Sprinkle lime juice over tomato mixture. Pour olive oil over tomato mixture. Fold watermelon into tomato mixture. Season with salt to serve. Let sit 5 minutes before serving.

Ingredients

  • salt to taste
  • 1 lime, juiced
  • 2 tomatoes, diced
  • 1 ear leftover roasted corn, kernels cut from cob
  • 1.5 teaspoons olive oil
  • 0.25 sweet onion, diced
  • 1.5 cups cubed seeded watermelon

Categories

Similar Recipes You May Like

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

Sweet and Spicy Pepper Relish

Sweet and Spicy Pepper Relish

Zesty 4th of July Summer Salsa

Zesty 4th of July Summer Salsa

Watermelon Cucumber Salad with Sushi Vinegar and Lime

Watermelon Cucumber Salad with Sushi Vinegar and Lime

Raspberry and Blueberry Cobbler

Raspberry and Blueberry Cobbler

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Creamy Skillet Corn

Creamy Skillet Corn

Roasted Corn Chowder

Roasted Corn Chowder