Easy Corn Salsa
This easy corn salsa recipe is the perfect dish to serve with chips or to serve on or alongside grilled meat as a light, healthy side dish.
We are a family run on corn salsas, dips and salads. When corn is in season, we eat it in abundance and there is nothing better than a fresh corn salsa recipe served with everything from tacos, nachos and quesadillas.
Ingredients and Substitutions
- Corn. Fresh corn on the cob, frozen sweet corn or canned corn can be used.
- Avocado.
- Red onion.
- Tomatoes.
- Fresh cilantro / coriander.
- Jalapeño.
- Lime juice. Lemon juice can be substituted.
- Salt and black pepper. Other spices like ground cumin or chili powder can also be added.
- Other options: Black beans or vegetables like red bell pepper can also be added. For a smokier salsa, use chipotle peppers instead of jalapeños.
How To Make Corn Salsa
- Prepare the corn: Cook corn as per the recipe card below then add to a large bowl.
- Make the salsa: Add the avocado, red onion and tomatoes then combine with the charred corn, finely chopped coriander (cilantro) and jalapeño. Season with salt and lime juice and mix well.
Can I Make This Ahead?
Kept covered in the fridge, the salsa can be made a few hours ahead. To make this a few days ahead, leave out the avocado and store the salsa in an airtight container in the fridge for up to 3 days. Add the chopped avocado right before serving.
Serving Suggestions
This salsa recipe is great served with corn chips or tortilla chips as a simple snack or appetizer along with guacamole, avocado salsa or pico de Gallo. We love it served as a side dish for quesadillas, tacos and nachos or with taco bowls. It’s also a great salad when served with grilled chicken or steak.
Ingredients
- 1 kg (2lbs) frozen corn thawed and drained
- 2 avocados peeled and cubed
- 1 red onion finely chopped
- 2 tomatoes seeded and finely chopped
- 1-2 jalapeños finely chopped
- 2-3 tbsp coriander / cilantro finely chopped
- salt to taste
- lime juice to taste
Instructions
- Pre-heat a large frying pan and add a tablespoon of oil. Add the drained corn and allow to cook until golden brown and the edges start to char. Remove from the pan and allow to cool to room temperature.
- Add the avocado, onion, jalapeño, tomato and coriander/cilantro then season with salt and lime. Mix well and serve.
Nutrition
Corn recipes
This looks amazing. Can you please tell me how many serves are in this recipe? Could find the nutritional info but not serving number. Thanks so much!
Hi! I’ve updated the serving size, it serves 8 people.
Thanks for a great recipe. Delicious!
Only a pleasure.
Love this salsa. I make a super spicy version as well as a mild one for the kids and my family loves it every time. Thanks!
Thanks for the lovely comment Joanna. 🙂
Great recipe. Made it with grilled fish and Mexican potatoes.
Oh YUM!!!