Corn & Tomato Freezer Salsa

July is when corn and tomatoes finally overlap at the market, and this salsa is the easiest way to lock in that combination before the season moves on. It skips the water-bath canner entirely — just simmer everything down, cool, and freeze in portions. Come January, a container of this thawed out next to a bag of chips will taste like the middle of summer.

Ingredients

• 4 cups fresh corn kernels (about 6 ears)
• 3 lbs ripe tomatoes, cored and diced
• 1 cup diced onion
• 2 garlic cloves, minced
• ½ cup fresh basil, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon ground cumin
• Pinch of red pepper flakes (optional)

Instructions

1. Char the corn. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly browned in spots, about 5–7 minutes.

2. Build the salsa base. Add the onion and garlic to the pot with the corn and cook 3–4 minutes, until the onion softens.

3. Add the tomatoes. Stir in the tomatoes, salt, cumin, and red pepper flakes if using. Bring to a simmer and cook, stirring occasionally, for 15–20 minutes, until the mixture thickens slightly and the tomatoes break down.

4. Finish. Remove from the heat and stir in the lime juice and fresh basil. Taste and adjust salt or lime as needed.

5. Cool and portion. Let the salsa cool completely, then divide into freezer-safe containers or zip-top bags, leaving ½ inch of headspace. Freeze for up to 6 months; thaw overnight in the fridge before serving.

Tips

• Fresh, not frozen, for the best texture. Freshly cut corn keeps a nice bite even after freezing — it holds up better than kernels that were already frozen once.
• Chunky or smooth, your call. Pulse a portion in a food processor before freezing if you prefer a smoother, dip-like salsa.
• Roast the tomatoes for deeper flavor. Halving and roasting the tomatoes at 425°F for 20 minutes before adding them concentrates their sweetness even further.
• Straight from frozen. This salsa also works simmered straight from frozen into a quick topping for eggs, tacos, or grilled chicken.

Where to Find the Ingredients

Sweet corn and the first big wave of tomatoes both peak in July at Washtenaw County farms and markets, with basil abundant right alongside them.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Ypsilanti Farmers Market — Saturdays 9am–1pm
• Saline Farmers Market — Saturdays 8am–noon

Farms & farm stands:

• Tantre Farm — certified organic CSA and farm stand in Chelsea, growing a huge range of corn, tomatoes, and herbs.
• Community Farm of Ann Arbor — biodynamic CSA in Chelsea, one of the oldest in the country.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Kapnick Orchards — Britton, farm market carrying produce alongside their orchard fruit.
• Blue Spring Farm — CSA and farm stand with a wide range of summer vegetables.
• Green Things Farm — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Whitney Farmstead — diversified vegetable farm with CSA and market sales.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Slow Farm Organic — certified organic CSA with a weekly grocery-bag pickup of seasonal produce.
• Fusilier Family Farms — 20-week CSA growing produce and flowers.
• Wasem Fruit Farm — Milan, market carrying vegetables alongside their fruit.
• Seva Farm — biodynamic, no-till CSA farm.
• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round, with a weekly produce box from 50+ local farms.
• Rain Dance Organics — organic vegetable and flower farm with a strong CSA program.