Corn Salsa Recipe

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.

Course Appetizer

Cuisine Mexican, Vegetarian

Keyword Corn Salsa Recipe

Prep Time 10

Cook Time 5

Resting Time 15

Total Time 30

Servings servings

Calories 61kcal

Author Jenn Laughlin - Peas and Crayons

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

This recipe makes approx. 4 cups of salsa. This will yield 6 half-cup servings or 12 quarter-cup servings.

Nutrition Facts below are estimated for a 1/2 cup serving size using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition