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2013 Strawberry Corn Salsa


All the colors of summer are captured in this dish with a fresh, light flavor perfect for snacking between swims or to kick off a backyard barbecue. This can be served with chips or alone as a side dish.

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Rate this recipe 3.2/5 (5 Votes)


  • 2 cups fresh strawberries, chopped
  • 2 cups grape tomatoes, chopped
  • 1 (10-ounce) package frozen corn, thawed
  • 2 green onions, chopped
  • 3 tablespoons fresh cilantro, minced
  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • Baked tortilla chips


Servings 22
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, lime juice and salt.

Drizzle over strawberry mixture; toss to coat.

Refrigerate for 1 hour. Serve with chips. Yields 5 1/2 cups.


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