Corn Salsa Recipe

My family cannot get enough of this corn salsa recipe. It's great on all your favorite Mexican food like tacos, burritos, and even burrito bowls.

This fresh corn salsa makes the perfect bbq side dish because it goes with everything grilled. You'll love it with grilled chicken or grilled mahi-mahi.

Imagine fresh summer corn, roasted to bring out its sweetness, spicy peppers, and a fresh squeeze of lime. Who needs chips? You'll want to eat this salsa right out of the bowl.

What you'll love about this corn salsa

• Fresh: The ingredients in this corn salsa really pop! Serranos lend a kick, but a light one, and everything balances out with the honey and sweet corn.
• Versatile: While this salsa is great on tacos and other Mexican dishes, it's also great with fresh fish and grilled chicken! I love to toss it on top of some baked salmon and chickpeas, or chicken and rice with fresh broccoli. It adds the perfect kick to just about any dish!

Recipe Notes

Fresh veggies and herbs give this salsa recipe it's bright flavors. You can serve corn salsa with chips, or on tacos or burritos. Corn salsa also makes a great side dish for cookouts.

What Goes Into Corn Salsa

• Corn: Use fresh or frozen corn in this recipe. If you are using fresh corn you can use it raw, or for an extra flavor boost, roast, or grill the corn.
• Red bell pepper: Red bell pepper adds a sweet crunch.
• Serrano peppers: You can substitute jalapeños if you want to have a little less heat.
• Red onion: I like to use red onion in corn salsa instead of the traditional white onion.
• Cilantro: Fresh chopped cilantro adds an herbaceous bite to this salsa.
• Seasoning: Sherry vinegar, lime, honey, cumin, and salt and pepper.

How To Make Corn Salsa

Step 1: Slice and seed the peppers. Finely dice the serrano peppers and add them to a bowl.

Step 2: Add about ⅓ of a cup of red onion to the bowl. Add a squeeze of lime juice and let the onions and peppers marinade while you cut the remaining veggies.

Step 3: Finely dice one red bell pepper. Make sure to remove the seeds and white membrane that is in the center.

Step 4: Cut the corn kernels off of the cobs. I used 6 cobs of corn for this recipe. You want about 4 cups of corn. If you are short on time, or corn isn't in season but you have to have this salsa, sub in frozen corn. Just thaw first.

Step 5: Add finely chopped cilantro.

Step 6: Add olive oil, sherry vinegar, honey, and a little bit of salt and pepper.

Step 7: Mix all of the corn salsa ingredients.

FAQs and Expert Tips

What To Eat With Corn Salsa

• Grilled meats: Chicken, pork, beef, or shrimp are all equally delicious with corn salsa.
• Shredded or ground beef: My famous Mom Style Taco Meat or my Mexican Shredded Beef.
• Taco Seasoning Blend: You should have a batch of this on hand at all times!
• Guacamole: Of course, you need guacamole!
• Mexican Rice: And if you are keeping it low-carb try my Cilantro-Lime Cauliflower Rice.
• Pico de Gallo: The quintessential must-have for all things "taco."
• Crema: Find two kinds in my taco post.

More Salsa Recipes

Mexican food needs salsa. Pico de Gallo or Roasted Tomato Salsa make every taco better.

Spicy and sweet fruit salsa like Pineapple Salsa and Mango Salsa are the perfect pairing for grilled chicken and for fish tacos. Even give the fish taco bowl a try.

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