Quick, easy, and totally delicious, this corn salsa recipe is ready to rock your socks! Feel free to use fresh, frozen, or canned corn for this awesome appetizer.
The amount of this salsa that I can (and will) devour in a sitting is out of control.
Now that corn and tomatoes are deliciously in season, you’ll find me packing away bowl after bowl of this tasty salsa.
It’s great scooped up with tortilla chips and doubles as a delish side salad that you can eat by the spoonful! It’s a fantastic way to amp up your servings of veggies for the day.
Like most leftovers, this can be stored in the fridge for a few days for easy snacking and it’s a wonderful take along dish for parties and potlucks galore.
I’m so excited for you to try it!
You can use fresh, frozen, or even canned corn for this recipe. I’ll include instructions for all three within the post – simply choose your favorite option and get ready to faceplant!
Corn Salsa Recipe
As written this tasty salsa is vegan, vegetarian, gluten-free, and dairy-free. Get ready to toss it on everything like edible confetti – WOOT!
This rockin’ recipe yields around 4 cups of salsa and can easily be doubled (or tripled) to feed a large crowd. You’ll end up with 6 half-cup servings or 12 quarter-cup servings as written.
Corn Salsa Recipe
Ingredients
- 2 cups sweet yellow corn kernels
- 2 cups diced tomatoes (roma or vine ripened)
- ½ cup finely diced white onion or red onion
- 1 jalapeño
- ¼ cup chopped cilantro
- 3 TBSP chopped green onions
- 1 lime (juiced)
- ¼ tsp ground cumin
- sea salt and black pepper to taste
Instructions
PREP THE CORN
- If using frozen corn, thaw at room temp or steam in the microwave.
- If using canned corn, drain first.
- If using fresh corn, cook 3 ears of corn using your favorite method. Cobbs can be boiled, grilled, or you can sliced off the kernels and sauté them in a skillet with a drizzle of olive oil or butter until tender.
CHOP THE VEGGIES
- Remove seeds from tomatoes and dice. Peel and finely dice onion. Chop green onions and cilantro.
- Remove stem from jalapeño. For a milder salsa, remove the insides of the pepper with a spoon and discard. For medium salsa leave the seeds intact or go the spicy route with an extra jalapeño – let your taste buds be your guide! Finely dice the jalapeño(s).
MIX IT UP!
- In a large mixing bowl combine corn, tomatoes, green and white onion, jalapeño, and cilantro. Season with cumin, salt and pepper. Start with ½ tsp sea salt and ⅛ tsp black pepper.
- Mix well and allow salsa to rest on the counter for 15 minutes, or in the fridge if prepping this salsa in advance for later. While resting the tomatoes will give off some of their liquid.
- Once the flavors have had a chance to meld, mix again and scoop some up with a spoon or a tortilla chip to taste test. Add additional salt, pepper, and/or cumin desired as well as any extra veggies or cilantro your heart desires. This simple salsa is so easy to customize to taste.
- Serve with tortilla chips or spoon on top tacos, tostadas, burrito bowls and more! Leftover salsa will keep 1-3 days.
Notes
Nutrition
salsa SERVING SUGGESTIONS
- with crispy tortilla chips (the obvious choice!)
- on top of loaded veggie tostadas
- as a side salad or veggie side
- for topping tacos or as a tasty burrito filling
- taco bowls and burrito bowls <– always a tasty option!
- three words: taco salad topping <– YES!
You could also serve it over your favorite protein (I’m pretty sure it would take grilled chicken to the next level) or try it as a savory stuffed sweet potato topping… which is totally happening in my kitchen next week! Yum!
If you get a chance to try this speedy corn salsa recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
This was a great side for tacos. Really fresh flavors with the limes.
Yay! Thanks Charles!
This corn salsa recipe sounds absolutely delicious! Your passion for creating tasty and healthy recipes truly shines through in your posts.
Thank you for sharing such a vibrant and flavorful dish!
Thank you Elle! Hope you get a chance to try it soon!