Corn Salsa

Make delicious corn salsa with this easy recipe. With just a few simple, fresh ingredients you can have an irresistible homemade salsa!

Let’s kick off this summer with a blast of bright colours, crunchy textures, and an extra helping of flavour – all wrapped up in our easy-to-make corn salsa.

Not only is it amazingly flavourful thanks to the fresh cilantro and jalapenos, but it’s also incredibly easy to make. With a base of juicy grilled or par-boiled corn kernels, crunchy red onion and bell pepper, creamy avocado and zesty lime juice – no one can resist this classic Tex-Mex delight!

An easy-to-follow step-by-step guide makes this winning dish a breeze to create in even the most inexperienced home kitchen. Perfect as an appetizer or side dish, our Corn Salsa will have everyone itching for more!

Why You Will LOVE This Corn Salsa

• Fresh ingredients
• Quick and easy
• Full of amazing textures and flavours
• Perfect for potlucks, summer parties, BBQs, etc…
• Delicious as a dip with tortilla chips.
• The best topping for tacos, quesadillas, burritos etc..
• Takes grilled meat to the next level.

Corn Salsa Variations

This corn salsa is perfect as is but if you want to bulk it up or looking for a little variety, try some of these additions and variations.

• Add some black beans
• Grill the corn
• Diced English cucumber
• Add crumbled feta or cotija cheese.
• Swap the avocado for diced mango.
• Bulk it up with quinoa, couscous, or rice and make it a salad

Tips for Making the BEST Corn Salsa

To ensure you make the best Cowboy Caviar, consider following these helpful tips and suggestions.

1. Let it chill. One of the secrets to a truly flavourful corn salsa is letting the mixture rest in the fridge for an hour or two. This helps the flavours meld together while keeping the freshness of the ingredients intact.

2. Give it a stir. While it chills the dressing and any liquid released from the veggies will pool at the bottom. Be sure to give it a good stir before serving.

3. Add the avocado just before serving. The key to maintaining the best texture and taste of corn salsa is adding the avocado at the right time – which is just before serving. Avocado, being a delicate and perishable ingredient, is prone to browning when exposed to air for too long. As a result, adding the diced avocado too early can detract from the aesthetics and freshness of the dish. By incorporating the avocado at the last minute, you can ensure that the corn salsa looks fresh throughout the time it is on the table.

4. Use high-quality, fresh ingredients. The soul and essence of corn salsa lies in the quality and freshness of its ingredients, such as the corn, tomatoes, and peppers. To make the most of this delightful dish, always use fresh vegetables and a high-quality, extra-virgin olive oil.

5. Adapt to personal tastes and preferences. Corn salsa is an incredibly versatile dish – feel free to experiment with your own preferences and the preferences of your guests.

How to Make Corn Salsa Ahead of Time

Corn salsa can be easily made ahead of time. However, since it contains avocado, there are a few essential steps to take to ensure it remains fresh and delicious right up to the moment of serving.

Do not add or prepare the avocado until just before serving to prolong the life of this dish. Since avocado has a tendency to brown when exposed to air, it is best to wait until just before serving to dice and add it to the corn salsa.

Prepare the rest of the mixture, and stir in the dressing until everything is well coated. This will allow the flavours to meld and intensify while the corn salsa sits in the refrigerator.

Before serving, taste the corn salsa and adjust the seasonings as needed, adding additional salt, pepper, or lime juice if desired.

How to Store Leftover Corn Salsa

Store leftovers in an airtight container in the refrigerator. Glass containers or high-quality plastic containers with tight-fitting lids work well.

Keep in mind that corn salsa is best consumed within 3 to 4 days of being stored in the refrigerator. Beyond this period, the ingredients may begin to lose some of their crispness, and the flavours may become less vibrant.

It’s important to note that freezing leftover corn salsa is not advised. The delicate texture of the avocado may be compromised when frozen and then thawed, resulting in a less appetising dish. So, for optimal taste and enjoyment, it’s best to consume your corn salsa within the recommended time frame and avoid freezing the leftovers.

About the Ingredients for Corn Salsa

Corn – The corn used in this recipe was fresh corn on the cob that was boiled for just 2 minutes. You can use fresh raw corn, roasted corn, or lightly boil it as I did. You can also use frozen corn. I do not recommend canned corn but it does work in a pinch.

Onion – If you aren’t a red onion fan try soaking the chopped onion in cold water for a bit before assembling. Soaking will take the bite out of the onion, leaving it sweet and mild.

Sweet peppers – I used a red bell pepper but you can switch things up and use a different colour.

Avocado – Make sure you use ripe Hass avocados.

Cilantro – The cilantro is very optional. If you are like me, and it tastes like soapy parsley, feel free to omit entirely.

Jalapeno – Want more kick? Do not discard the jalapeno seeds and be sure to mix it in. You can add more jalapeno peppers to the recipe or choose spicier peppers.

Lime – Use fresh limes for the best flavour. Bottled lime juice will work in a pinch but I find the flavour isn’t quite as good.

Looking for More Recipes Made with Corn

Check out more of my favourite corn recipes!

Discover a hearty cowboy caviar recipe, loaded with beans and fresh produce tossed in zesty lime dressing for a delicious, flavoursome dish.

Looking for a new and delicious salad recipe? Look no further than this grilled corn salad! It’s perfect for summer BBQs or potlucks.

This delicious and easy Mexican Street Corn Salad recipe is perfect for summer potlucks and barbecues! It’s easy to make and full of flavour.

How to Make Corn Salsa

Yields: 7 cups | Prep time: 15 minutes | Chilling time: 20 minutes

Ingredients:

• 4 cups raw or lightly cooked corn kernels (about 5 cobs shucked)
• ½ medium red onion, diced
• 1 large red bell pepper, diced
• 1 large ripe avocado, diced
• 1 bunch fresh cilantro leaves, chopped (about 1 cup packed)
• 2 jalapenos, seeded and diced
• 2 limes, juiced
• ½ teaspoon chili powder
• Salt and pepper, to taste

Directions:

In a medium bowl, combine the ingredients together. Squeeze lime juice all over and season with chili powder, salt, and pepper. Give everything a good mix and then a taste. Adjust the seasonings as needed.

Refrigerate for 20-30 minutes for the best flavor so that the lime juice and spices can be soaked in the ingredients.

Serve with a side of tortilla chips or eat it with salads, tacos, or even burgers.