Fresh Corn Salsa

5 from 6 votes
6 Comments

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Fresh corn salsa is a crisp, vibrant, colorful recipe that will add burst of fresh flavor to tortilla chips, burrito bowls, fish tacos, taco salad, just about anything! The perfect addition to any Mexican dish.

Hand Dipping a chip into a bowl for Fresh Corn Salsa.

This fresh, colorful, tasty corn salsa recipe is our favorite addition to any Mexican recipe. The crisp, sweet corn pairs beautifully with plump, juicy tomatoes, creamy avocado, spicy red onions and other vibrant herbs and spices. Fresh corn is the very best in this dip. Our mom always buy fresh corn from local farmers, and it was a treat when she whipped up this colorful salsa with it. We would often grill or smoke the corn before cutting it off the cob. So delicious! Of course, you can make this corn salsa with frozen or canned corn, but take advantage of fresh corn while it’s in season. You won’t be sorry!

Ingredients to make Fresh Corn Salsa including cherry tomatoes, corn, avocado, cilantro, red onion, red bell pepper, salt, pepper and cayenne pepper.


Ingredients in this Fresh Corn Salsa Recipe

  • Corn on the Cob – Use frozen corn or canned corn for this recipe during the seasons where fresh corn on the cob isn’t available. Make sure to thaw and drain the corn before using.
  • Avocados – the riper the better!
  • Red Onion
  • Cherry Tomatoes
  • Red Bell Pepper
  • Fresh Cilantro
  • Cayenne Pepper
  • Kosher Salt and Black Pepper
  • Optional Additions: Chipotle powder, cotija cheese, pork, diced jalapeno, chili powder, fresh lime juice, garlic powder
Cutting board with knife and cut corn kernels from the cob for Fresh Corn Salsa.

Suggestions for a Delicious Salsa

  • There are many ways to prepare the corn on the cob for this recipe. We like to grill it either on an outdoor grill or an indoor grill pan with the husk still on, or boil it in water on the stove top. Then let it cool and cut it off the cob using a sharp knife.
  • We love using red onions in this recipe for extra color and flavor, but regular onions or even chopped green onions will work just fine.
  • If you don’t have cherry or grape tomatoes on hand, chop up regular tomatoes
  • To add extra bulk to this easy corn salsa recipe you can add black beans, black eyed peas or pinto beans. Just make sure to drain and rinse the beans before adding them to the salsa. You can even add diced mango for a sweet twist.
  • Serve this corn salsa immediately at room temperature with lots of chips or as a garnish for one of the many recipes listed below. It adds such a beautiful color and texture to any Mexican dish.
  • Because the avocados can brown quickly, this salsa is best served fresh, but you can refrigerate any leftovers for a day or so. The flavors blend together over time and make it even more delicious! You may want to add fresh avocado if serving leftovers.
  • Add diced jalapeno or poblano peppers for extra kick.
Bowl with corn, red bell pepper, red onion, cherry tomatoes, cilantro and avocado for Fresh Corn Salsa.

Frequently Asked Questions

How long does fresh corn salsa last in the fridge?

Leftovers will last 3-5 days if kept in an airtight container. The avocados will brown so if you are making it ahead of time only add the avocados right before serving.

Can you freeze corn salsa?

Yes! You can freeze corn salsa in an airtight container for up to 3 months.

Bowl of Fresh Corn Salsa with tortilla chips.

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What to Serve with Fresh Corn Salsa

We scoop plenty of this delicious corn salsa with ordinary tortilla chips, but you can try it as a topper to any delicious Mexican dish. Enhance your tacos or your grilled proteins like chicken, steak, or pork chops by using corn salsa as a flavorful and fresh topping. Incorporate it into dishes like quesadillas, rice or grain bowls, and seafood meals to infuse a burst of flavor and color. For breakfast, add corn salsa to breakfast burritos. It’s also an excellent addition to stuffed peppers, burgers, and tostadas, adding a zesty kick to your favorite meals. Experiment by using corn salsa as a topping for soups or salads. With its versatility, corn salsa brings a refreshing and crunchy twist to a wide variety of dishes! Here are a few more of our favorites:

Hand holding a tortilla chip with Fresh Corn Salsa.

Storing the Leftovers

To ensure the freshness and flavor of leftover corn salsa, store it in an airtight container in the refrigerator. The airtight seal will help prevent moisture and air from affecting its taste and texture. Properly stored, corn salsa can be enjoyed for up to 3-5 days. Just remember to give it a little stir before serving to redistribute the flavors that may have settled while in the fridge.

How to Make Corn Salsa

Hand Dipping a chip into a bowl for Fresh Corn Salsa.

Fresh Corn Salsa

5 from 6 votes
Fresh Corn Salsa is a crisp, vibrant, colorful recipe that will add burst of fresh flavor to tortilla chips, fish tacos, just about anything! The perfect addition to any Mexican dish.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mexican/Spanish
Servings 8

Ingredients

  • 4 ears corn on the cob (or 3 cups frozen corn)
  • 2 avocados pitted and diced
  • 1 small red onion finely diced
  • 1 cup cherry or grape tomatoes cut in half
  • 1 red bell pepper finely diced
  • 1/2 bunch cilantro
  • dash cayenne pepper
  • salt & pepper to taste

Instructions

Prepare Fresh Ears of Corn

For Frozen Corn

  • Prepare frozen corn according to package directions.
    Skillet of Cooked Frozen Corn with a wooden spoon.

For the Salsa

  • After corn is prepared, cool it to room temperature.
    Using a sharp knife, cut corn kernels from cob and place them in a medium-sized bowl.
    Cutting board with knife and cut corn kernels from the cob for Fresh Corn Salsa.
  • Add remaining ingredients and toss to combine.
    Bowl with corn, red bell pepper, red onion, cherry tomatoes, cilantro and avocado for Fresh Corn Salsa.
  • Serve at room temperature.
    Bowl of mixed Fresh Corn Salsa.

Notes

  • To add extra bulk to the recipe you can add black beans, black eyed peas or pinto beans. Just make sure to drain and rinse the beans before adding them to the salsa.
  • Serve this salsa immediately at room temperature with lots of chips or as a garnish for one of the many recipes listed below. It adds such a beautiful color and texture to any Mexican dish.
  • Because the avocados can brown quickly, this salsa is best served fresh, but you can refrigerate any leftovers for a day or so. The flavors blend together over time and make it even more delicious! You may want to add fresh avocado if serving leftovers.

Nutrition Information

Calories: 133kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 12mgPotassium: 461mgFiber: 5gSugar: 5gVitamin A: 785IUVitamin C: 30.7mgCalcium: 11mgIron: 0.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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5 from 6 votes (1 rating without comment)

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Comments

  1. 5 stars
    This corn salsa is perfectly fresh and zesty! So easy to make it turned out great and everyone loved it! Thanks for sharing it.

  2. 5 stars
    This recipe is simply perfection! Loved every last bite of this salsa. The corn was a great touch making it sweet and crunchy. Will definitely make again. Thanks for sharing!

  3. 5 stars
    This salsa recipe was so fresh and was the perfect topping for vegetarian tacos! Love the touch of cayenne too, just to give it a little bit of heat!

  4. 5 stars
    Love the colors and flavors of this dish! I know this is meant to be a side dish but I could eat this as a main dish! So much YUM!