This Corn Salsa Recipe is a MUST MAKE recipe this season!
This Corn Salsa recipe is a rainbow of bright flavors and textures in every fiesta bite! It’s tangy, salty, sweet, spicy, smoky, fresh, juicy, and crunchy all at the same time. This Corn Salsa is made with charred, caramelized sweet corn, crispy bell peppers, crunchy cucumbers, juicy tomatoes, spicy jalapenos, kickin’ garlic and zesty cilantro all brightened by fresh lime juice. This Corn Salsa recipe can be served as an appetizer with just chips at any potluck or pile it on tacos, quesadillas, grilled chicken, salmon, and pork. It also makes a fabulous side to practically everything because it is delicious with just a fork! No matter how you serve this Corn Salsa recipe, you will be blown away at just how fabulous it is!
Summer is just around the corner which means summer food AKA Grilled Pineapple, BBQ Chicken, Baked Beans, Corn Bread, Italian Pasta, Fruit Salad and Corn Salsa! If Corn Salsa isn’t part of your repertoire – stop the insanity now!
I LOVE Corn Salsa. It’s fresh and light put packed with fiesta flavor. In fact, did you know corn salsa is one of the most popular items on Chipotle’s menu? With one taste of this Corn Salsa recipe, you’ll understand why!
Not only is Corn Salsa fabulous plain (I was stuffing my face with this recipe), but its one of my favorite toppings for tacos. So, in anticipation of my 30 minute pork tacos coming your way – and in anticipation of a delicious summer, I give you this sensational Corn Salsa recipe!
WHY YOU’ll LOVE THIS CORN SALSA RECIPE
- Delicious! You are going to blow away at how addictingly delicious this Corn Salsa is! It will call to you, nay SCREAM to you from the refrigerator. I couldn’t stop eating it – placing it back in the fridge only to pull it out again. Even Patrick LOVED this corn salsa recipe.
- Charred corn. Sweet corn is already delish but grilling fresh sweet cobs of corn right on the sizzling grill or charring canned or frozen corn in a hot cast iron skillet enhances their natural sweetness delivering smoky, succulent, sweet corn you will be eating with a spoon.
- Healthy. This Corn Salsa tastes like an indulgence because it’s unbelievably delicious but it’s actually healthy. So, give into those cravings and munch on.
- Easy. This salsa is quick and easy to make. You just need 20 minutes and to know how to chop.
- Texture heaven. This Corn Salsa recipe is also packed with veggies for contrasting textures, so each and every bite is a symphony of not just flavor – but texture!
- Customizable: You can customize your Corn Salsa recipe with any of your favorite add-ins such as avocados, black beans, mangos, more jalapenos, etc.
- Make ahead: You can make this Corn Salsa recipe in advance then bring it out when it’s time to serve for stress free entertaining, lunch or dinners without the last-minute hustle.
- Potluck pleaser. This Corn Salsa is perfect for potlucks for all of the aforementioned reasons. Bring it to potlucks, pool parties, picnics but please don’t wait for a special occasion – it just needs to be made soon. And often.
INGREDIENTS and substitutions FOR CORN SALSA RECIPE
- Corn: for the BEST Corn Salsa recipe, you will need four ears of sweet corn on the cob and then cut the kernels straight from the cob. If you want to ramp up your corn salsa, I highly suggest grilling or charring in a skillet – I’ve included instructions below.
- Red bell pepper: I recommend red bell pepper because it is sweeter than other colors, but you can substitute if you only have other peppers on hand. I like to to dice the bell peppers so they are “salsa” consistency.
- Tomatoes. use Roma tomatoes rather than larger tomatoes because they have a higher ratio of flesh to watery inside. Make sure you remove any watery flesh so your corn salsa doesn’t become diluted or soggy. I actually cut all of the flesh out of my tomatoes before chopping.
- English cucumber: cucumbers are optional but I love the fresh crispness they add. I like English (hothouse) cucumbers so you don’t have to peel them, but you can certainly substitute with a peeled cucumber.
- Red onion. I like the fresh pop of red onion but you may also use green onions. If you’re not a fan of raw red onions, you can cook them 30 seconds or so in the microwave to soften the bite or use less.
- Jalapeno: remove the seeds and the white veins of your jalapenos because these pack the fieriest heat. Use one jalapeno for mild and then you can add additional jalapeno to taste. If you feel like your Corn Salsa is missing something – it probably heat, so add more chopped jalapeno!
- Fresh cilantro: adds a bright, fresh, citrus pop. You can use more or less to taste.
- Lime juice: you can use fresh or bottled lime juice and use more or less to taste.
- Apple cider vinegar: I like using cider vinegar in connection with lime juice as I feel like it pumps up the flavor profile without adding too much acidity. If you don’t have cider vinegar, you may add additional lime juice.
- Garlic: I prefer garlic powder because I feel like it gets more evenly distributed but feel free to substitute with fresh garlic.
- Salt: corn LOVES salt! It awakens all the flavors! Use more or less to taste.
- Seasonings: ground cumin, and smoked paprika round out the flavor profile.
CAN I MAKE CORN SALSA WITH CANNED OR FROZEN CORN?
While corn on the cob is my absolute favorite corn for Corn Salsa and Corn Salad, you may also substitute with canned corn or frozen corn.
- This Corn Salad recipe calls for 4 ears of corn which means you’ll need approximately 3 ½ – 4 cups of corn.
- Take care you use SWEET canned corn.
- If using canned corn, take care to rinse and drain it first.
- For the best flavor, char your canned sweet corn in a skillet (instructions to follow).
- If using frozen corn, do not thaw it before charring in a skillet.
- Frozen corn will take a few extra minutes to char.
HOW TO MAKE CORN SALSA
- Char Corn: Char corn on the stove or on your grill:
TO GRILL CORN ON THE COB:
- Peel the corn
- Remove all the silk
- Lightly brush all over with olive oil
- Grease and heat grill to high heat
- Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations
TO CHAR CORN IN A SKILLET:
If you don’t have corn on the cob or have access to a grill, you can still char frozen, canned, or fresh corn in a cast iron skillet:
- Heat one tablespoon olive oil in large cast iron skillet over high heat
- Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes (a few minutes longer if frozen)
- Transfer kernels to a large bowl to cool so they don’t continue to cook
- Add ingredients to a large bowl: Choose a bowl that gives you some wiggle room to toss, so everything can get evenly combined.
- Add lime juice and seasonings: Toss the corn with lime juice, apple cider vinegar, garlic, cumin, smoke paprika powder, salt and pepper.
- Taste and adjust: Taste your corn salsa with a chip if you’re serving with chips (because chips add saltiness) or with a fork if not serving with chips. Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor).
- Serve: I recommend letting the Corn Salsa rest at room temperature for at least 30 minutes, but if you don’t have time, then you may serve immediately.
CORN SALSA VARIATIONS:
I personally love this Corn Salsa exactly as written but feel free to add in anything your heart desires. Here are a few ideas:
- Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
- Black beans: rinse and drain one 15 oz. can black beans. Black beans will drastically change the flavor profile of your Corn Salsa into a hearty, richer salsa that won’t taste as fresh – still delicious, just different.
- Mangos: add a sweet juicy pop. They are particularly a good idea if you decide to add black beans.
- Cheese: crumbled cotija cheese or queso fresco add a creamy saltiness. Take care to add less salt to the Corn Salsa recipe if you know you are going to be adding cheese then add salt to taste if needed.
Tips for Corn Salsa Recipe
- Use fresh corn immediately. Fresh corn is the sweetest and juiciest used within the first 1-2 days. The sugars begin converting to starch soon after the corn is harvested. Make sure you store your corn in the refrigerator to stall this process.
- Purchase shucked corn. If you want to save some time, purchase already shucked corn – no dealing with all that pesky silk!
- Do I have to char my corn? I highly recommend charring your corn because you will not only get sweet and juicy but complex and smoky flavor and it soaks in more flavor from the lime and seasonings. That being said, if you are in a hurry, raw corn is also sweet, juicy and delicious.
- How do I cut corn off the cob? I find the easiest way to cut corn off the cob is to stand it upright on the cutting board and slice down the corn with the knife slightly angled in so you get all of the kernels. This way, you don’t run the risk of slicing your fingers off if slicing it lying horizontally. I have also seen the trick of standing corn on the cob on the center of a Bundt pan so the kernels drop right into the pan when sliced off, but I haven’t found this necessary.
How long does corn salsa keep?
I recommended making Corn Salsa at least 30 minutes before serving to give the flavors time to build and meld. You can store Corn Salsa for up to 5 days in the refrigerator in an airtight.
Can I Make Corn Salsa Ahead?
Yes! Corn Salsa keeps extremely well because it doesn’t have any immediately perishable ingredients. If you add additional ingredients such as avocados then it should be served immediately.
Ways to Eat Corn Salsa
This Corn Salsa goes with everything, not just chips! I love to add it to chicken tacos, quesadillas, Mexican Salads, or burrito bowls. It also pairs well with grilled steak, pork, poultry, shrimp and fish. Here are a few more creative uses:
- Grains: add quinoa, couscous, or rice to make it a quinoa/rice corn salad along with additional olive oil and seasonings.
- Cheesy rice: You can also make it more hearty by adding it to Cilantro Lime Rice or Mexican Rice along with cheese or sour cream/Greek yogurt.
- Salad: add corn salsa to leafy salad greens or kale or make it a kale (quinoa) salad.
- Protein: make corn salsa a meal by adding rotisserie chicken, Mexican chicken, chipotle chicken or chili lime chicken, carne asada steak, beef barbacoa, ground turkey, ground beef, etc.
- Pasta: Add corn salsa to zoodles or other pasta/noodles with a little Greek yogurt.
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- 4 ears of sweet corn husks removed
- 1 red bell pepper dicedv
- 2 Roma tomatoes diced
- 3/4 cup diced English cucumber
- 1/4 cup diced red onions
- 1-2 jalapenos seeded, deveined, minced (1 for mild)
- 1/3 cup packed cilantro minced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 tsp EACH EACH ground cumin, salt
- 1/4 tsp EACH garlic powder, smoked paprika, pepper
- GRILL CORN: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
- OR SKILLET CORN: Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.
- ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the grilled corn and toss tot evenly coat. Season with additional lime juice and/or salt and pepper to taste.
- SERVE: Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days days, but is best the first day.
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