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  • 1 can (15 ounces) whole kernel sweet corn, drained
  • 1 can (14.5 ounces) diced tomatoes with jalapenos, drained
  • 1/2 cup fresh cilantro, roughly chopped
  • juice from 2 small limes
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 avocado, diced
  • corn taco shells*


  1. In a medium bowl, combine the corn, tomatoes, cilantro, lime juice & seasonings. Stir together. Cover & refrigerate until ready to serve or at least an hour or two to let the flavors blend.
  2. To serve: fill the corn taco shells with the corn salsa & then top with the diced avocado.


*I would recommend using the corn taco shells simply because the liquid from the corn salsa will soak into a flour tortilla & make it messy to eat

  • Category: Meatless Dinner