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 Time15

Cook Time0

Total Time15

Course: Appetizer

Cuisine: Mexican/Spanish

Keyword: Corn Salsa, salsa

Servings:

Calories: 133kcal

Author: Erica Walker

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.

Nutrition