Corn Salsa

Serves 12


Quantity Ingredient
6 ears Freshly shucked corn
3 Tbsp Olive oil, divided
½ Cup Red onion, minced
½ Cup Cilantro, chopped
1 Tsp Lime rind, grated
2 Tbsp Fresh lime juice
1 Tsp Kosher salt
2 Red jalapeños, seeded and minced



  1. Preheat grill to medium-high. Brush corn with 1 tablespoon oil. Grill, uncovered, turning often, until charred, 15 to 20 minutes. Cut kernels from cobs.
  2. Combine corn, remaining 2 tablespoons oil, onion, and remaining ingredients. Store in refrigerator up to 1 week.

This recipe was found on the Cooking Light site. We have plenty of heart-healthy recipes, but if you’re looking for more, they’re a great resource. 

Recipes From Our Resident Expert, Marsha Rosen, RD
Here are some heart healthy recipes provided by Marsha Rosen, RD (Registered Dietitian). Marsha is
Mike Salem’s sister and in addition to offering private nutrition counselling, Marsha provides group lectures, seminars and cooking demonstrations. .

If you have nutrition question for our dietitian, you can email Marsha here…

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