on Aug 17, 2022
This post may contain affiliate links. Please read our disclosure policy.
Corn Salsa is basically good on anything! Try it on salads, burgers, tacos or dip your favorite chips in it.
I love chunky, fresh salsa. Corn salsa is similar to pico de Gallo but the star of the show is corn not tomatoes. It is perfect for this time of year when corn is out in full force. Just add corn, peppers, a small amount of tomatoes, cilantro, some salt and a squeeze of lime then ENJOY!
Corn Salsa Recipe
Corn salsa is easy, healthy and so delicious. You are going to want to eat it by the spoonful! This is a recipe that you can make ahead of time too and break it out of the refrigerator when you are ready to serve it.
For this recipe and time of year, the best corn to use is fresh corn on the cob. It is bright and tastes the sweetest. You can use fresh, frozen or grilled corn and it all tastes great.
- 6 ears corn on the cob: you can also use frozen if your corn on the cob is out of season. This is a great summer recipe for using fresh produce!
- Peppers: I use red bell, orange bell, jalapeno, and poblano peppers in this dish, they all grow so well in my garden and add lots of color and flavor to this dish
- Tomatoes: I don’t add too many because I want the corn to be the star of the show but I like a few for color, flavor, and to add a nice texture. Bonus points if you are using a perfectly ripe garden tomato
- Onion: a classic flavor for salsa and adds a bright note to this dish
- Cilantro: this brings in that traditional salsa flavor
- Lime Juice: this add a nice tangy and acid to the dish, add as much as you like
- Seasonings: salt, pepper, and garlic powder are my seasonings of choice for this simple dish. Don’t be stingy with the salt, it really helps the vegetables shine.
How to make corn salsa
- This is a dump and go recipe! Start by prepping all your veggies (lots of chopping!) To help make chopping easier and to get really even pieces (they look so great) I love my food chopper!
- Once everything is prepped, add everything to the bowl.
- Stir to combine and adjust your seasonings to taste.
- Enjoy! See how easy that is!
Frequently Asked Questions:
The easiest way I have found is to lay the cob on a cutting board and use a sharp knife to cut the kernels off lengthwise. I like cutting it this way vs holding the cob vertical because less kernels fly everywhere and you have a more stable base when cutting. Continue to rotate the cob until the majority of the corn is off the cob.
Not kidding when I told you that corn salsa is literally excellent on anything. It is great over chicken, in tacos, burritos, burgers or salads. And don’t forget it’s really good for dipping tortilla chips in. I had a little leftover the other day and I threw it in my ground beef enchilada filling, SO good!
You can use raw sweet corn, frozen corn that has been defrosted and drained or if you want a smokier flavor then grill the corn first. Depends on the flavor and texture you are going for but you can use a variety of corn for this salsa.
- Tomatillo Salsa Recipe for Canning
- The Best Chicken Tacos Ever
- Crispy Pork Carnitas
- Homemade Hard Corn Taco Shells
If you’ve tried my corn salsa recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Easy Corn Salsa
- 6 ears corn on the cob, (about 3 cups of corn kernels total)
- 2 ripe Roma tomatoes,, chopped small
- 1 orange bell pepper,, diced
- 1 red bell pepper,, diced
- 1 poblano pepper,, seeded and diced
- 1 jalapeno,, seeded and finely chopped
- 1 small red onion,, finely chopped (about 1/2 cup)
- 1/3 cup chopped cilantro
- 1/4 teaspoon garlic powder
- juice from 2 limes
- salt and pepper to taste, don’t be stingy here
- If you’d like you can cook the corn (it’s great with raw corn straight off the cob!), you can cook the corn by boiling it, grilling it, etc. It only needs to cook for about 5 minutes total.
- Let the corn cool slightly and then cut the corn from the cob and add the cut corn to a medium mixing bowl. If using frozen corn, let it thaw or run it under warm water to help it thaw.
- Add the tomato, bell pepper, poblano pepper, jalapeno, onion, cilantro, garlic powder, and lime juice to the bowl with the corn and stir to combine.
- Add salt and pepper and stir to combine. Taste the dish and adjust the seasonings and ingredients to your liking. Don’t be skimpy on the salt here, it helps to enhance the flavor of the vegetables.
- Serve right away.
- This can be used like a salsa and chips dipped in it. You can also add it to your favorite tacos, taco salad, grilled chicken, or rice bowls. It’s very versatile.
- I love using poblano peppers for this dish because I grow them in my garden, if you can find them it’s ok to omit them.
- Adjust the heat to this dish by adding more or less jalapeno. You can also adjust it by keeping the seeds from the jalapeno in to make it hotter.
- Feel free to adjust the amounts of things like onion and cilantro and lime juice to your liking, it’s very flexible.
- This is a great way to use up leftover cooked corn on the cob if you have some hanging out in your fridge.
- I used my favorite food chopper to make cutting all the vegetables easier and I love how even it makes everything.
Corn salsa is bright, fresh and delicious. Once you try it, you are going to look for all sorts of ways to use it in recipes.