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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.
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 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
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.
Frequently Asked Questions
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.
Yes! You can freeze corn salsa in an airtight container for up to 3 months.
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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:
- Cheesy Grilled Mexican Chicken and Rice
- Mexican Lasagna
- Easy Shrimp Tacos
- Honey Lime Enchiladas
- Easy Mexican Chicken Flautas
- Summer Chicken Tacos
- Grilled Steak Street Tacos
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
Fresh Corn Salsa
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
- Try our recipe for Grilled Corn on the Cob.
- Or boil the corn, using our recipe for Perfect Corn on the Cob.
- Or use your favorite method for preparing corn on the cob.
For Frozen Corn
- Prepare frozen corn according to package directions.
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.
- Add remaining ingredients and toss to combine.
- Serve at room temperature.
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.
This corn salsa is perfectly fresh and zesty! So easy to make it turned out great and everyone loved it! Thanks for sharing it.
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!
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!
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!
I love easy salad recipes like this, so fresh and colorful and delicious. And it’s so fast to prepare. 🙂
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