Corn and Sweet Potato Salsa

Please bear with me while we’re making changes in the site.  It may take several days.

It’s another cucumber, green pepper, and tomato theme.  Slap this on a taco or use as a side and you’ll be very happy.

Corn and Sweet Potato Salsa

Total Time: 20 minutes

Yield: Serves 8


  • 1/4 cup cider vinegar
  • 1 TBSP honey
  • 1 TBSP extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • Kernels from 2 cobs of corn
  • 1 cup small diced sweet potato, cooked
  • 1/4 cup thinly sliced green onion
  • 1/4 cup diced cucumber, seed first
  • 1/4 cup diced bell pepper, red green or yellow
  • 1/2 cup halved cherry tomatoes
  • 1 TBSP chopped parsley
  • 1-2 TBSP torn basil leaves
  • 1 TBSP chopped pickled jalapeno
  • Tony Chachere original seasoning


  1. In a large bowl whisk together, vinegar, honey, oil, salt, and pepper.
  2. Add corn, potato, onion, cucumber, pepper, tomato, parsley, basil, and jalapeno. Toss well with dressing ingredients. Taste for seasoning. Add salt or Tony Chachere as needed.