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Ingredients for 6 Servings

  • 1 can (1475 oz)
    Del Monte® Mexican Style Street Corn, not drained
  • 1 1/2 cups
    2 Roma tomatoes, diced
  • 1/3 cup
    Diced red onion
  • 1/3 cup
    Chopped fresh cilantro leaves and tender stems
  • 2 tbsp
    Freshly squeezed lime juice
  • 1/2 tsp
    Kosher salt
  • Optional Add-ins:
  • 1/2 cup
    Diced red bell pepper
  • 3/4 cup
    Canned black beans, rinsed and drained
  • 1
    Avocado, diced

Total Time

  • Preparation Time
    10 minutes
  • Cooking Time
    10 minutes

Method

  1. Shake corn can before opening; empty into a small skillet. Bring to a boil over high heat. Reduce heat to medium-high; cook about 3 minutes until almost no liquid remains. Transfer corn to a large plate and cool 20 minutes until room temperature.
  2. While corn cools, prep tomatoes, onion, cilantro, lime juice and any add ins; stir together with salt in a medium bowl.
  3. Add cooled corn to bowl with tomato mixture; stir to combine. Chill at least 2 hours before serving for flavors to meld.
Goes Great with