A Summery Corn Salsa Recipe
Corn salsa that’s much better than Chipotle! It’s a healthy dip that also doubles well as a side dish. Fresh corn and bell pepper are fire roasted over a hot grill or gas stove flame for a beautiful smokey char, then it’s tossed with a colorful plethora of other complementary fresh Mexican-style ingredients. It has such a tantalizing blend of flavors that’s is makes the perfect chip dip, or its delicious served over salmon, shrimp, chicken or beef (we love the salmon option). Plus it’s a versatile salsa with lots of ways to switch things up (see ideas below). It’s best made in season when you can get prime sweet yellow corn, but during the colder months try it with frozen corn too.
Corn Salsa Ingredients
Fresh corn: I recommend yellow corn for more color, but white will work too if that’s what you can find. Orange bell pepper: Yellow, red or green will work as well. I just like to include various colors in the dip so opt for orange. Roma tomatoes: Another type of sweet tomato will work here. Red onion: If you want to reduce the bite of the onion then rinse first under cool water and drain before adding to the salsa. Cilantro: Use a generous amount in the dip to build up flavor. Jalapeno: For less heat remove the ribs and seeds of the pepper first before dicing. Garlic: We only use a little here so it doesn’t overwhelm the salsa. 1/4 tsp dried garlic powder works too. Chili powder: Ancho chili powder will work as well for more smokey flavor. Mexican hot sauce: Something like Valentina, Cholula or Tapatio is recommended here. Olive oil: Another nuetural oil will work great such as avocado oil or even canola oil. Limes: In a pinch a lemon will work too. Salt and pepper: Season the dip to taste, just remember if serving with tortilla chips they’ll add additional salty flavor.
How to Make Corn Salsa
Possible Variations
Here are some other tasty ways to make corn salsa:
Add diced avocado. Replace bell pepper with poblano, hatch chili or Anaheim peppers. Try green onion in place of red onion for a milder option. Use grape tomatoes in place of Roma tomatoes. If cilantro tastes soapy to you (unfortunately yes this is a thing for some), then replace with fresh parsley. Make black bean and corn salsa by adding a can of drained and rinsed black beans (just add one less ear of corn if doing so). Or try it with canned black eyed peas or pinto beans. Add cheese. You can’t go wrong with some cotija cheese here (add just before serving). If you happen to get a mild batch of corn that isn’t very sweet, enhance it with a drizzle of honey.
Can I use canned corn or frozen corn for corn salsa?
While it won’t taste quite as fresh and be quite as delicious frozen or canned corn will work too. Just skip the charring step.
How should it be stored?
Corn salsa shouldn’t be kept at room temperature longer than two hours for food safety. Store in the fridge in an airtight container.
How long does corn salsa last?
It will keep for up to 3 days in the fridge. Toss just before serving each time.
More Super Tasty Salsa Recipes to Try
Avocado Salsa Classic Salsa (Tomato) Mango Salsa Salsa Verde
