Corn Salsa Recipe for Cancer and Chemotherapy

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Corn salsa is one of my all-time favorite condiments. Sweet, sour, spicy and refreshing this salsa has it all!

Corn Salsa Recipe for Cancer and Chemotherapy

Corn salsa is one of my all-time favorite condiments. Sweet, sour, spicy and refreshing this salsa has it all!
Prep Time15 mins
Cook Time15 mins
Course: Salsa
Cuisine: Mexican
Keyword: corn salsa, mexican cuisine, salsa, spicy
Servings: 16 servings
Author: Chef Ryan Callahan
Cost: $10


  • Baking Sheet
  • blender or food processor
  • Cutting board
  • knife
  • Large mixing bowl


  • 2 lb whole corn kernels canned, fresh, or frozen
  • 2 whole limes sliced in quarters
  • 2 whole jalapenos
  • 1/2 cup grape tomatoes sliced
  • 1/2 whole red onion sliced
  • 2 tbsp canola oil
  • salt and pepper to taste
  • 1/2 cup cilantro chopped rough


  • Begin by preheating your oven to 425 degrees.
  • Take your jalapeños, cut them in half lengthwise, and pull the seeds from the jalapenos.
  • Place them on lined baking sheet and bake them until they are covered in brown burn spots like they have been grilled.
  • While this is happening, drain your corn and get as much moisture from them as possible.
  • Place 2 tablespoons of canola oil in a large high sided sauté pan.
  • Heat over a medium high heat and add the corn.
  • Sauté the corn until brown spots begin to form.
  • Do not cover the corn as you need to the moisture to evaporate to facilitate the browning.
  • Remove the jalapenos from the oven, and the corn from the sauté pan when finished.
  • Add to a large mixing bowl.
  • Add grape tomatoes, red onion, cilantro, limes juice, salt and black pepper.
  • Mix together well.
  • Add to a food processor and allow to lightly chop the mixture.
  • Once chopped the corn salsa is ready to serve!


Chef Tips:
If you prefer your corn salsa more chunky, simply process the jalapenos, onion, and cilantro together. Do a loose chop on the grape tomatoes and then mix everything together.
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