This fresh corn salsa is filled with zesty flavor and colorful ingredients. It is made with sweet corn, fresh tomatoes, jalapeños, red onion, garlic, cilantro, lime, and a dash of seasoning.
Enjoy this fresh corn salsa as a dip with tortilla chips, spoon over tacos, fajitas, nachos, or serve as a side dish to grilled meats.
Corn salsa is one of the first things I think of when corn makes its debut at my local farm stands. My first taste was years ago at a pot-luck picnic. The spicy flavor was so addicting, and I found myself returning to the buffet table for more. I have been making it ever since. Long before Chipotle came to our area.
Tips for Making Fresh Corn Salsa
This is an extremely versatile recipe that can easily be adjusted to your tastes. If you have the time, try grilling the vegetables first for a nice, smoky depth of flavor.
Select the Best Fresh Corn
Fresh sweet corn is the star of this recipe. Choose yellow or white sweet corn with bright green unblemished husks firmly wrapped around the corn. If it is really fresh, the husks should feel damp and alive.
The tassels should be light brown and slightly sticky. The ear should feel full in the husk when squeezed with evenly formed kernels. Avoid cobs that have soft spots or areas where kernels are missing.
Fresh corn is best for this recipe, but you can also use frozen corn. Just let it thaw, drain off the moisture, and pat dry with a kitchen towel before using. Even drained canned corn will work in a pinch. You will need about 4 cups.
Use Flavorful Ripe Tomatoes
Juicy sweet tomatoes are great in this salsa recipe. The liquid blends with the lime juice and spices to help mingle the flavors throughout the salsa. Choose your favorite slicing tomato or opt for small cherry tomatoes.
Add Spice with Jalapeños
Jalapeños add heat and color. Red jalapeños are usually hotter but slightly sweet. Remove the membrane and seeds to reduce the heat. Wear gloves when working with hot peppers so you don’t burn your hands.
If you want a mild salsa, replace the jalapeños with bell peppers.
Use Red Onions
Red onions add a nice mild flavor and crunch to the salsa. Feel free to swap out with yellow, white, or green onions.
Include Lime Zest and Juice
Lime adds flavor and helps balance the acidity of the salsa. Zest the lime using a micro plane or the small holes of a box grater and juice the lime. Watch out for the seeds.
Want More of a Chipotle Roasted Chile-Corn Salsa Flavor?
Use white sweet corn, swap one of the jalapeño peppers with a poblano pepper that is roasted, peeled, and seeded. Omit the tomatoes, garlic, chili powder, and cumin. Finally, add a little fresh lemon juice with the lime juice.
Steps for Making Corn Salsa
This simple corn salsa is made with sweet corn, tomatoes, jalapeños, red onion, garlic, cilantro, lime, and a dash of seasoning. Once you prepare the ingredients, it comes together quickly.
Step 1: Prepare the Corn
Remove the husks and silks from the corn, and rinse well under cool water. Break into pieces to fit your pot if necessary.
Bring a large pot of water to a boil over high heat. Add the corn and cook until tender, about 5 minutes. Remove the corn from the water and let cool.
Once the corn is cool enough to handle, cut the kernels off the cob with a sharp knife.
Step 2: Mix the Salsa
Add all the ingredients to a large bowl and mix well to combine. Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to mingle.
Serve as a dip with tortilla chips, spoon over tacos, fajitas, nachos, or serve as a side dish to grilled meats. Store extras in the refrigerator for up to 3 days.
Fresh Corn Salsa
- 4 ears fresh corn
- 2 medium tomatoes, diced
- 2 jalapeño peppers, seeded and minced
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh cilantro
- 1 fresh lime, zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground cumin
Prepare the corn:
- Husk the corn, rinse under cool water, and break into pieces to fit your pot if necessary.
- Bring a large pot of water to a boil over high heat. Add the corn and cook until tender, about 5 minutes. Remove the corn from the water and let cool.
- When the corn is cool enough to handle, cut the kernels off the cob with a sharp knife.
Make the salsa:
- Add all the ingredients to a large bowl and mix well to combine. Let the salsa sit at room temperature for at least 15 minutes to allow the flavors to mingle.
- Serve as a dip with tortilla chips, or spoon over tacos, fajitas, nachos, or serve as a side dish to grilled meats. Store leftovers in the refrigerator for up to 3 days.
Hungry for More?
Good planning is key to a successful vegetable garden
Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.
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