I love good homemade salsa appetizer recipes including black bean and corn salsa, zesty salsa verde, sweet and savory peach salsa, tropical pineapple salsa and this fresh and summery corn salsa. Tomato salsa is delicious and all, but have you ever tried corn salsa? If you haven’t tasted it yet, you’re in for a treat. The sweetness of the corn pairs perfectly with the veggies and lime juice. Best of all, this dip takes just minutes to put together.
Corn Salsa Ingredients
The ingredients in this recipe include sweet corn, red onion, jalapeno, red bell peppers, fresh cilantro, lime juice and salt.
How Do You Make Corn Salsa?
Start by shucking fresh ears of corn, then cooking them on the grill until they’re tender and a bit charred. Cut the kernels off the cob, then let the corn cool. Place the corn kernels in a bowl with red onion, jalapeno, red bell pepper, cilantro, lime juice and salt. Toss everything together until well combined. Serve immediately, or refrigerate for later use.
Tips For The Perfect Dish
My favorite way to prepare this corn salsa recipe is with fresh grilled corn. That being said, I’ve also made it with steamed fresh corn and frozen corn kernels with great results. So if you don’t have access to a grill or fresh corn, just use a bag of frozen corn and you’ll be just fine. Be sure to thaw frozen corn before you use it. I remove the seeds and ribs from the jalapeno which makes this a mild salsa. If you prefer a spicier dip, leave some of the seeds and ribs in the jalapeno. Serve your corn salsa with tortilla chips, or spoon over grilled chicken thighs, grilled salmon, London broil or grilled tilapia. This also makes a great topping for pork tacos and burrito bowls. You can stuff it into burritos and stir it into a taco salad. This salsa can be made up to 24 hours before you plan to serve it. Store it in the refrigerator in an airtight container.
Flavor Variations
I love this dish as-is, but sometimes I add other ingredients depending on what I have on hand.
Vegetables: Stir in some diced tomatoes, grilled zucchini, avocado, green onions or cucumber for extra flavor. Instead of red bell peppers, try using poblano peppers, roasted green chilies or anaheim peppers. You can use white corn and swap the red bell peppers for poblanos if you’re looking to replicate Chipotle’s corn salsa. Beans: Add 1 cup of drained and rinsed black beans to make more of a salad style dish. You may want to increase the amount of lime juice and cilantro if you go this route. Flavorings: Stir in some spices such as coriander, ground cumin, smoked paprika or chili powder. You can also add some finely grated cotija cheese. Swap out the lime juice for lemon juice, or add a splash of apple cider vinegar for a tangier dip.
You simply can’t go wrong with this salsa. Whether you’re serving it as a dip or as part of a main course, this one is a total crowd pleaser.
Corn Salsa Video
