Corn Confetti Salsa

Total Prep/Cooking Time: 80 minutes
Number of Servings: 6 (2-3 breakfast servings)     
Serving Size: ½ cup


  • 4 medium ears of corn
  • 2 Tbs. Extra virgin olive oil (EVOO)
  • Sea salt, coarse black pepper, & paprika for seasoning
  • 8 firm plum tomatoes
  • 4 tomatillos
  • 1 each, red, yellow, & green bell peppers
  • 1 red onion
  • 1, 16 oz. can garbanzo beans
  • 2 lemons
  • 1 lime
  • 1, 7.5 oz. can tomato sauce
  • 1/4 cup raw sunflower seeds


Yields 8-12 servings

  1. Preheat oven to broil setting
  2. Shuck corn and brush all sides with EVOO. Lightly season with sea salt, coarse black pepper, and paprika. Place ears directly on the rack and broil each side for 4 minutes.
  3. When ears are cooked/blackened on both sides, remove from oven and set aside to cool.
  4. Dice tomatoes, tomatillos, peppers, and onions into cubes approximately 1/4 inch thick.
  5. Smash garbanzo beans slightly with a fork in a mixing bowl, cut the corn off the cobs then add the corn and diced vegetables to the mixing bowl.
  6. Squeeze in the juices from the lemon and lime and add the tomato sauce.
  7. Season to taste with salt, pepper, and paprika, mix well, and garnish with sunflower seeds.

Corn Confetti Salsa is delicious with whole grain chips, as a filling for pita bread, or as a topping on baked potatoes!

Nutrition facts