Corn Salsa

When sweet corn is in season, I want to eat it with every meal. This easy corn salsa recipe is loaded with plump and succulent corn kernels, garden-fresh tomatoes and an array of colorful peppers. Pair this fresh and flavorful salsa with tortilla chips, tacos, colorful summer salads or it eat by the spoonful.

I promise this will be your go-to salsa recipe when Mexican or Tex-Mex is on the menu!

Corn Salsa Ingredients

• Corn: Whether you pick up sweet corn from a grocer, farmers market or roadside stand, knowing how to pick corn that’s fresh and sweet is the secret to the best corn salsa.
• Tomatoes: The best types of tomatoes for salsa are Roma or plum tomatoes. They have denser flesh, fewer seeds and less water content, making them perfect for chunky salsa recipes like this one.
• Onion: For this corn salsa, use any type of onion you have on hand. I like red onions since they have a sharp flavor and lend a punch of purple color to the salsa. However, white, yellow or sweet onions make great additions, too.
• Cilantro: Unless you think cilantro tastes like soap (in that case, omit or swap for parsley), this herb is a must-have. It adds tons of color and an herbaceous flavor and aroma to make this corn salsa sing.
• Lime juice: Opt for freshly squeezed lime juice whenever possible.
• Peppers: This salsa contains a rainbow blend of sweet and spicy peppers, including green peppers, sweet red peppers and jalapenos. Feel free to add or swap in other types of peppers you enjoy.
• Salt and pepper: This dynamic duo is all you need to enhance the flavors of the salsa.

Directions

Step 1: Prep

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Peel back husks of corn, but don’t remove them.

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Remove the silk and replace the husks, tying them closed with kitchen twine. Place the corn in a bowl, cover with water and soak for 20 minutes.

Editor’s Tip: The husks play an important role in preserving moisture in the corn, so don’t peel them away completely. They’re also important to keep on when storing corn on the cob, so don’t shuck them until you’re ready to enjoy the corn.

Step 2: Grill

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Drain. Grill the corn in their husks, covered, over medium-high heat for 20 to 35 minutes or until husks are blackened and corn is tender. Turn several times for even cooking. Cool.

Editor’s Tip: Don’t miss our guide on how to grill corn for more helpful tips.

Step 3: Remove the kernels

Remove corn from cobs and place in a serving bowl.

Editor’s Tip: Here’s how to cut corn from the cob the right way. (It’s also the easy way.)

Step 4: Combine all ingredients

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Add the tomatoes, onion, cilantro, lime juice, peppers, salt and pepper. Stir to combine, then serve the corn salsa with tortilla chips or a top-rated Mexican recipe.

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Corn Salsa Recipe Variations

• Add avocado: Add 1 to 2 chopped avocados to the salsa. Here’s how to tell if an avocado is ripe.
• Boost protein with beans: Add a can of rinsed and drained black beans or pinto beans to turn this corn salsa into a variation of cowboy caviar.
• Chop up extra vegetables: I like diced radish for a zesty kick, or diced kohlrabi or jicama for sweetness and crunch. For a tropical corn salsa recipe, toss in 1/2 cup of diced fresh mango or pineapple.
• Season for a street corn salsa: For lovers of elote, add 2 tablespoons of mayonnaise to the salsa along with 1/4 cup of Cotija cheese and 1/2 teaspoon each of chili powder and paprika.

How to Store Corn Salsa

Once prepared, this corn salsa recipe can be stored in an airtight food storage container and refrigerated for up to 5 days.

Can you make corn salsa ahead of time?

Yes! In fact, corn salsa tastes better the longer you let the flavors meld together. For the best taste, we recommend making the salsa and letting it rest in the refrigerator for at least 30 minutes before serving.

Corn Salsa Tips

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What are some other ways to cook corn on the cob for corn salsa?

There’s more than one way to cook corn on the cob! If you don’t have access to a grill, you can char the corn inside on a cast-iron grill plate or roast the kernels in a skillet over medium-high heat with a tablespoon of olive oil.

Can you use canned or frozen corn for corn salsa?

Yes, this corn salsa can be adapted to use frozen or canned corn. If using canned corn, rinse and drain thoroughly before combining with the other ingredients. For frozen corn, thaw overnight in the refrigerator and then rinse and drain before using. To get some of that lovely charred sweet corn flavor, look for frozen or canned fire-roasted corn.

How do you serve corn salsa?

The easiest way to serve this fresh and colorful corn salsa recipe is with tortilla chips (like homemade tortilla chips). It’s also scrumptious served over steak fajitas, your favorite taco recipe or as a filler for homemade burritos, taco salads or burrito bowls. Personally, I think the best way to enjoy fresh corn salsa is spooned over a piece of firecracker grilled salmon with a drizzle of chimichurri sauce.