By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
307 cal · 10 min
Tangy Tomato and Corn Salsa
Recipe GLPR184f3bec53e676
A vibrant, fresh Mexican salsa bursting with sweet corn, ripe tomatoes, and aromatic sumac. The sumac-infused onions add a tangy, lemony brightness that perfectly complements the sweetness of the corn. Served as an appetizer or condiment with crispy nachos.
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Ingredients
3 green onions, chopped finely
2 tomatoes, chopped finely
1 cup boiled sweet corn
1 onion, chopped finely
1 teaspoon sumac
pinch A pinch of salt
1 tablespoon olive oil
Nachos, for serving
Directions
In a large bowl, combine the boiled sweet corn, finely chopped tomatoes, and chopped green onions.
In a separate small bowl or on a clean cutting board, combine the finely chopped onion with the sumac and salt. Mix gently with your fingers or a spoon until the onion is lightly coated and takes on a subtle pink tint from the sumac.
Transfer the sumac-coated onion mixture into the large bowl with the corn, tomatoes, and green onions.
Stir all ingredients together until well combined and evenly distributed.
Drizzle the olive oil over the salsa and gently toss to incorporate.
Transfer to a serving bowl and serve immediately with warm or crispy nachos on the side.
Comments
Sumac is the binding issue: you'll need a specialty stop at Harris Teeter's international aisle or Kroger's spice section, adding real time to a weeknight plan. The rest—tomato, corn, onion, green onion, olive oil—are everywhere, and nachos as the vehicle keep it casual and cheap, probably under $8 total. The stated 10 minutes is honest if your tomatoes are ripe and your corn is already shucked, but budget five more for knife work and whisk-together time if you're starting from raw corn. This is a same-night dip that doesn't reheat well, so size it to your crowd and plan to finish it fresh.
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