Corn Salsa
Bright and flavorful Corn Salsa is made with sweet corn, bell pepper, red onion, fresh herbs and a kick of heat from a jalapeño. This colorful recipe is delicious served as a light appetizer with tortilla chips, as a topping for tacos and also pairs well with grilled meats or fish.
This corn salsa is the perfect way to enjoy fresh summer produce! The flavors are perfectly balanced: sweet, a little spicy, tangy and so tasty. It’s also super easy to customize with what you have on hand, too, so get creative with different flavor combos! Serve it up at your next BBQ or the next time you need an easy appetizer or side to go with your favorite proteins.
We originally made this salsa recipe to top our delicious pan-fried cod and found that it went great with so many foods! Grilled chicken, fish tacos, steak, pork, in burrito bowls, and just eating by the spoonful because it’s just SO good. It’s even more delicious than Chipotle’s corn salsa!
Ingredients needed
This easy corn salsa recipe uses all fresh produce to make the most colorful, gorgeous snack or topping. Here’s everything you’ll need to make it:
- Corn. If it’s in season, fresh corn will have the best flavor. However, frozen corn that has been thawed and drained or canned corn that is drained will work too.
- Red bell pepper. Has a mild, sweet pepper flavor with a crisp-firm texture. Yellow or orange bell peppers are similar in taste and may be used as well.
- Jalapeño pepper. For a subtle spicy kick.
- Red onion. For a sharp flavor that is a nice contrast to the sweet corn.
- Fresh cilantro. Adds pops of color and freshness. If you’re not a fan, simply omit.
- Lime juice. Use freshly squeezed lime juice for a bright, citrus, zesty taste. Sub with fresh lemon juice, if that’s what you have available.
- Crushed red pepper. Red pepper flakes add a bit more heat. Feel free to omit, if you’re sensitive to spicy food.
- Honey. Balances out the spice and adds just enough sweetness. To keep this recipe vegan, use agave syrup instead.
- Salt & pepper. Intensifies and brings all of the flavors together.
How to make this recipe
This fresh corn salsa recipe is SO easy to throw together you’ll want to make it on repeat. Here’s the simple method:
- Prep the veggies. If you’ll be using fresh corn kernels, cut the kernels off of the cob. Here’s a visual showing the best method for cutting corn kernels from the cob. Use a sharp knife to chop and dice all of the other produce, as needed.
- Toss it together. Stir together all of the corn salsa ingredients in a medium to large bowl.
- Taste & adjust. Give the salsa a taste and add more salt and pepper, as desired. Chill until you’re ready to serve.
Expert tips
- You can use raw kernels in salsa. They will “cook” in 15 to 20 minutes as they soak up the lime juice.
- Choosing ripe vegetables. Be sure that your produce is ripe but not overly ripe, as it will yield mushy salsa.
- Chopping the produce. Dice all of the veggies small enough so that you can scoop it onto a chip, but not so small that it all blends together. See pictures for a visual.
- Adjust the spice. If you like spicy salsa, leave the seeds in the jalapeño or add another jalapeño or a spicier pepper. To keep the salsa mild, remove all of the seeds and ribs from the jalapeño or completely leave it out.
Frequently asked questions
This particular recipe is a combination of corn, bell pepper, jalapeño, red onion, fresh cilantro, lime juice, honey and salt & pepper. It’s similar to pico de Gallo but with sweet corn added to the mixture.
Leftovers will keep fresh in an airtight container in the refrigerator for up to about 4 to 5 days. Before serving, give it a good stir and refresh with salt & pepper as needed.
Fresh corn will result in the best flavor, but canned or frozen works great too. If using canned corn, be sure to use SWEET corn, and rinse and drain it. To give canned or frozen corn more flavor, consider charring it in a skillet with olive oil over high heat for about 5 minutes. Do not thaw frozen corn before charring it. If frozen, give it an extra few minutes to char.
Variations
Here are some simple swaps and add-ins to satisfy any craving or simply make use of what you have on hand:
- For extra creaminess, add in a chopped avocado.
- Make this a fruit salsa by adding in some chopped mango or pineapple.
- Feel free to add or swap in other veggies that you like. Tomatoes would be delicious!
- Add a can of rinsed and drained black beans for a heartier salsa.
- Crumbled cotija cheese or queso fresco would be a nice finishing touch and add extra flavor.
Ways to serve
Of course, this corn salsa is wonderful paired with tortilla chips, but there are plenty more delicious ways to enjoy it! Here’s some options:
- As a topping over grilled salmon or served over salmon bowls instead of pineapple salsa.
- Pair it with sweet potato black bean burritos or crispy beef tacos.
- Add it to these flavorful tostadas, chicken tacos or even this southwest salad.
More dip & salsa recipes
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Corn Salsa
Ingredients
- 1 (15.25 ounce) can sweet corn, drained (or two ears or 1 1/2 cups)
- 1 medium red bell pepper, diced
- 1 medium jalapeño pepper, seeded and minced
- 1/2 large red onion, diced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- ½ teaspoon crushed red pepper, optional
- 1 teaspoon honey
- salt and black pepper, to taste
Instructions
- Stir together all of the salsa ingredients in a medium to large bowl. Chill until ready to serve.
Notes
Did you make this recipe?
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