This fresh, colorful, tasty corn salsa recipe is our favorite addition to any Mexican recipe. The crisp, sweet corn pairs beautifully with plump, juicy tomatoes, creamy avocado, spicy red onions and other vibrant herbs and spices. Fresh corn is the very best in this dip. Our mom always buy fresh corn from local farmers, and it was a treat when she whipped up this colorful salsa with it. We would often grill or smoke the corn before cutting it off the cob. So delicious! Of course, you can make this corn salsa with frozen or canned corn, but take advantage of fresh corn while it’s in season. You won’t be sorry!
Ingredients in this Fresh Corn Salsa Recipe
Corn on the Cob – Use frozen corn or canned corn for this recipe during the seasons where fresh corn on the cob isn’t available. Make sure to thaw and drain the corn before using. Avocados – the riper the better! Red Onion Cherry Tomatoes Red Bell Pepper Fresh Cilantro Cayenne Pepper Kosher Salt and Black Pepper Optional Additions: Chipotle powder, cotija cheese, pork, diced jalapeno, chili powder, fresh lime juice, garlic powder
Suggestions for a Delicious Salsa
There are many ways to prepare the corn on the cob for this recipe. We like to grill it either on an outdoor grill or an indoor grill pan with the husk still on, or boil it in water on the stove top. Then let it cool and cut it off the cob using a sharp knife. We love using red onions in this recipe for extra color and flavor, but regular onions or even chopped green onions will work just fine. If you don’t have cherry or grape tomatoes on hand, chop up regular tomatoes To add extra bulk to this easy corn salsa recipe you can add black beans, black eyed peas or pinto beans. Just make sure to drain and rinse the beans before adding them to the salsa. You can even add diced mango for a sweet twist. Serve this corn salsa immediately at room temperature with lots of chips or as a garnish for one of the many recipes listed below. It adds such a beautiful color and texture to any Mexican dish. Because the avocados can brown quickly, this salsa is best served fresh, but you can refrigerate any leftovers for a day or so. The flavors blend together over time and make it even more delicious! You may want to add fresh avocado if serving leftovers. Add diced jalapeno or poblano peppers for extra kick.
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What to Serve with Fresh Corn Salsa
We scoop plenty of this delicious corn salsa with ordinary tortilla chips, but you can try it as a topper to any delicious Mexican dish. Enhance your tacos or your grilled proteins like chicken, steak, or pork chops by using corn salsa as a flavorful and fresh topping. Incorporate it into dishes like quesadillas, rice or grain bowls, and seafood meals to infuse a burst of flavor and color. For breakfast, add corn salsa to breakfast burritos. It’s also an excellent addition to stuffed peppers, burgers, and tostadas, adding a zesty kick to your favorite meals. Experiment by using corn salsa as a topping for soups or salads. With its versatility, corn salsa brings a refreshing and crunchy twist to a wide variety of dishes! Here are a few more of our favorites:
Cheesy Grilled Mexican Chicken and Rice Mexican Lasagna Easy Shrimp Tacos Honey Lime Enchiladas Easy Mexican Chicken Flautas Summer Chicken Tacos Grilled Steak Street Tacos
Storing the Leftovers
To ensure the freshness and flavor of leftover corn salsa, store it in an airtight container in the refrigerator. The airtight seal will help prevent moisture and air from affecting its taste and texture. Properly stored, corn salsa can be enjoyed for up to 3-5 days. Just remember to give it a little stir before serving to redistribute the flavors that may have settled while in the fridge.
Cheesy Grilled Mexican Chicken and Rice
Mexican Lasagna
Honey Lime Chicken Enchiladas
Chicken Flautas
How to Make Corn Salsa
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