Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Tomato Corn Salsa

  • Yield: 3/4 cup


  • 1/4 cup blanched corn
  • 4 ripe Italian plum tomatoes, peeled, seeded and diced
  • 1/4 cup minced onions
  • 1 teaspoon minced jalapeno peppers
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper


  • Combine all of the ingredients in a bowl and stir until thoroughly blended. This salsa improves in flavor after it sits awhile. For best results, prepare a day ahead and store, refrigerated, in an airtight container. Bring to room temperature before serving.