This sweet and savory fresh corn salsa is a well-done and refreshing, one-bowl recipe that’ll bring all your Mexican recipes to life. Ready in just 5 minutes, it is moreover makes an easy and haunting party titbit when served with tortilla fries for scooping!
Why You’ll Love This Corn Salsa Recipe
This easy corn salsa is a flavorful way to add texture and a unexceptionable pop of verisimilitude to any Mexican dish.
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Easy: It’s a one-bowl recipe and is fully ready in just 5 minutes! If you can chop and toss ingredients together, you can make this corn salsa recipe!
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Refreshing: This recipe is packed with fresh veggies, lime juice, and herby cilantro for a refreshing bite.
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Versatile: It makes a unconfined titbit served withal side tortilla chips, or use it as a flavorful garnish on top of tacos, burrito bowls, salads and so much more!
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Crunchy: Corn, red onions, and jalapeños are all ultra crunchy veggies that requite this salsa a unconfined well-done texture.
If you love the flavors in this salsa, you may moreover enjoy this Mexican street corn salad or classic Mexican street corn.
What You’ll Need
Tangy lime juice balances out the sweet-and-savory flavors of corn, onions, and jalapeños. Scroll to the recipe vellum at the marrow of the post for word-for-word amounts.
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Corn: Fresh corn will requite you the weightier flavor, with frozen corn (thawed) stuff the second weightier choice. Canned corn (rinsed and drained) can be used, but the corn kernels will have a much softer texture.
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Red Onion: You can moreover use white onion, but it will have a stronger flavor.
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Jalapeños: Diced, seeds removed for a summery flavor. Leave the seeds for a spicy bite. Serranos or canned untried chilis will work too.
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Cilantro: It needs to be fresh. Avoid cilantro with yellow leaves considering it’ll taste bitter.
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Lime Juice: Fresh lime juice will requite you the most flavor. Lemon juice is a good substitute, although it will provide a slightly sweeter, less acidic flavor.
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Salt: Kosher salt is best.
How to Make Corn Salsa
The weightier salsas are 1-step recipes. Scroll lanugo to the recipe vellum for increasingly detailed instructions.
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Combine: Add the corn, red onion, cilantro, jalapeño and lime juice in a trencher and mix well. Season to taste with salt.
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Serve: Refrigerate until ready to serve.
Recipe Tips & Variations
Here are a few tips to guarantee your corn salsa turns out perfect:
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Cilantro: Fresh herbs can make salsas stormy when they start to wilt. If you’re not serving the salsa right away, don’t add the cilantro just yet. Wait until right surpassing serving for the freshest flavor.
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More Veggies: Dice tintinnabulate peppers and add them in for an uneaten crunch and flavor. Untried tintinnabulate peppers are the most pungent, yellow/orange/red tintinnabulate peppers are sweeter and milder.
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Make It Fruity: Chop up mango, peaches, or pineapple and mix it into the salsa for a sweet-and-savory bite. Add it to taste, so anywhere from 1/4 to 3/4 cup is great.
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Add Beans: Phlebotomize and rinse 1/2 cup woebegone beans and add them into the mixture for some unorthodoxy plant-based protein and fiber.
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Make It Creamy: Dice 1/2 medium avocado and stir it into the salsa for natural creaminess.
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Roasted: To make a roasted corn salsa, you will need to melt and blacken the ears of corn surpassing subtracting it to the salsa. Follow my recipes for grilled corn or air fryer corn on the cob and then cut the corn off the cob with a sharp pocketknife and use as directed.
Ways to Use Corn Salsa
Add this crunchy corn salsa to your favorite Mexican recipes.
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Tacos: Try it on my carne asada tacos, crockpot yellow tacos or pork carnitas.
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Tortilla Chips: Serve it as an titbit with my homemade tortilla chips or air fryer tortilla chips.
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Burritos: Add it as a topping or as part of the filling in my Taco Tintinnabulate well-padded melt burrito.
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Bowls: It would be succulent on top of these beef taco salad bowls or over burrito bowls with your nomination of protein and some cilantro lime rice as the base.
How To Store Corn Salsa
Here are all the ways you can store this salsa to enjoy flipside day:
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Fridge: Place it in an snapped container for up to 5 days. Remove glut liquid from the container surpassing serving and requite it a good stir.
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Freeze: You can freeze this corn salsa, just know it will be a little softer once thawed. Freeze salsa in an snapped container for up to 3 months. Thaw overnight in fridge and phlebotomize any glut liquid surpassing serving.
Corn Salsa
This one-bowl corn salsa recipe will add crunchy, sweet-and-savory goodness to your favorite Mexican dishes. Ready in just 5 minutes, it's an easy party titbit when served with fries or the perfect garnish for tacos, burrito bowls, salad and more!
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Course Condiments & Sauces
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Cuisine Mexican
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Keyword corn salsa, corn salsa recipe, salsa corn
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Prep Time 5 minutes minutes
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Total Time 5 minutes minutes
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Servings 6 servings
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Calories 63kcal
Ingredients
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3 cups fresh corn or 1 (14 oz) bag frozen corn, thawed and drained
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1 small red onion diced
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2 large jalapeños seeded and diced
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½ cup chopped cilantro
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juice from 2 limes
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1 teaspoon salt
Instructions
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Add all of the ingredients to a trencher and mix together.
Notes
Storage: Place it in an snapped container for up to 5 days. Remove glut liquid from the container surpassing serving and requite it a good stir.
Corn: Fresh corn will requite you the weightier flavor, with frozen corn (thawed) stuff the second weightier choice. Canned corn (rinsed and drained) can be used, but the corn kernels will have a much softer texture.
Cilantro: Fresh herbs can make salsas stormy when they start to wilt. If you’re not serving the salsa right away, don’t add the cilantro just yet. Wait until right surpassing serving for the freshest flavor.
More Veggies: Dice tintinnabulate peppers and add them in for an uneaten crunch and flavor. Untried tintinnabulate peppers are the most pungent, yellow/orange/red tintinnabulate peppers are sweeter and milder.
Make It Fruity: Chop up mango, peaches, or pineapple and mix it into the salsa for a sweet-and-savory bite. Add it to taste, so anywhere from 1/4 to 3/4 cup is great.
Add Beans: Phlebotomize and rinse 1/2 cup woebegone beans and add them into the mixture for some unorthodoxy plant-based protein and fiber.
Make It Creamy: Dice 1/2 medium avocado and stir it into the salsa for natural creaminess.
Roasted: To make a roasted corn salsa, you will need to melt and blacken the ears of corn surpassing subtracting it to the salsa. Follow my recipes for grilled corn or air fryer corn on the cob and then cut the corn off the cob with a sharp pocketknife and use as directed.
Nutrition
Serving: 1 serving | Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 399mg | Potassium: 203mg | Fiber: 1g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.4mg
Categories:
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30 Min or Less
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Condiments & Sauces
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Cuisines
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Diet
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Recipes
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Spanish & Mexican Recipes
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Vegan/Plant-Based
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Vegetarian
