This fresh corn salsa has a wonderful balance of sweet, spicy, and savory. Fresh, Bright, and healthy it will brighten all your summer dishes.
One of the great things about salsa is that while the flavor is bold and unique, it is also incredibly versatile. Although this recipe is different than many others you may have seen; it certainly still fits that pattern! This corn salsa is perfect to eat by itself with chips or with a protein of your choice.
Fresh Summer Corn Salsa
Corn Salsa is delicious. Actually, in many instances, this corn salsa goes above and beyond delicious and becomes the favorite part of the meal, even after the entree is served. There is just something about having a touch of sweetness and the zing of spicy that makes it a favorite for summer hangouts but also for dinners out. Rather than rely on the standard (and predictable!) tomato-driven recipe, this version features unique ingredient choices that are sure to excite the salsa fans in your home.
Ingredients for the Corn Salsa Recipe
- Corn. As the name of this recipe suggests, corn is a central part of this drool-worthy blend. This beautiful concoction incorporates many distinct flavors and the result is not like any salsa you have tasted before!
- Nectarines. One thing you might notice is the appearance of nectarines in this recipe. Many recipes that feature nectarines also incorporate cilantro and an element of spice, so choosing them as an essential part of this salsa recipe seemed like the perfect choice to add sweetness to complement the caramelized corn.
- Jalapeños. The jalapeños, tomatoes, and corn keep this salsa from straying too far from its roots, but there is no mistaking that this recipe won’t fall into the category of “same old, same old” despite being based on a classic staple.
- Tomatoes. Plum tomatoes are very firm and work especially well for salad. Cherry or grape tomatoes also work well. Any slicing tomato will do the trick, especially if you can pick up tomatoes at your farmer's market in season.
- Extra Virgin Olive Oil. Good quality oil is essential for flavor and it's healthy too.
- Lime Juice. Fresh is best if you can find good limes. Bottled lime juice will work, it just loses some of its freshness.
- Chili Lime Seasoning. Adds heat and flavor to the mix.
How to Make Corn Salsa
While this salsa can be made from cold corn, we prefer to caramelize the corn in a skillet first for a roasted corn salsa effect. This is done in a skillet and is not difficult. You could also try grilling the corn if you like, or use leftover grilled corn. Once your corn is ready, mix all of the ingredients together and refrigerate until you are ready to serve the salad.
What to Serve with Corn Salsa
This roasted corn salsa would also be a great addition to our Mango Chili Lime Tacos. You could also skip the chips and dip our Gluten Free Falafel Crackers in this fresh and flavorful salsa. Use corn salsa with tortilla chips, or on burrito bowls like you would at Chipotle. This corn salsa is also lovely as a topping for your favorite protein from the grill.
Corn Salsa Recipe Variations
- Substitute Chipotle peppers or diced poblano peppers for a flavor variation with your heat.
- If you love onion in your corn salsa, I suggest using red onion for the perfect balance since the corn is already sweet.
- Add diced red bell peppers if you enjoy them raw.
- Add black beans
- If you cannot find chili lime seasoning, you can use other spices such as ground cumin, garlic, ancho chili powder, and onion powder.
- If you want to make a similar but different salsa, try pineapple or mango instead of corn and follow the rest of the fresh corn salsa recipe.
Can I make corn salsa ahead?
Yes. It will keep for a couple of days in the refrigerator. An hour or so in the refrigerator will help the flavors come together, after that, it can be served at any time.
Can you use frozen or canned corn for corn salsa?
Yes, you can use frozen or canned corn for this recipe. However, raw corn is best. You will need ears of corn and a sharp knife and about two minutes to cut the corn kernel off the cob.
How long does corn salsa keep?
You can keep this salsa in an airtight container for two or three days in a refrigerator.
Tips and Tricks for the Best Corn Salsa
- Use fresh corn, frozen corn, or canned corn, all work well in this recipe. For the best results will use fresh sweet corn on the cob, especially in the summer when is plentiful and naturally sweet.
- Always use freshly squeezed lime juice, we don't recommend the bottled stuff.
More Summer Corn Recipes
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This fresh corn salsa has a wonderful balance of sweet, spicy and savory. Fresh, Bright, and healthy it will brighten all your summer dishes.
- 2 ears of corn or 2 cups of frozen corn kernels
- 2 nectarines, diced
- 1 large jalapeño pepper, seeded and diced small
- The juice of one lime (or more to taste)
- 1 tbsp chili lime seasoning or to taste
- 1/ cup chopped fresh cilantro (optional)
- You can make this corn salsa with raw corn or by slightly cooking the corn on the stove, I you choose to keep the corn raw move to step 3.
- Cut the corn kernels off the cob. Heat 1 teaspoon of extra virgin olive oil oil in a nonstick pan, add the corn, and cook over medium heat for 3-5 minutes, stirring constantly, until caramelized
- In a large bowl combine all the ingredients and toss well. Refrigerate until ready to use
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Salsa
- Method: Raw
- Cuisine: Mexican /American
- Serving Size: ½ cup
- Calories: 66
- Sugar: 6.3
- Sodium: 300
- Fat: 1.9
- Saturated Fat: .3
- Unsaturated Fat: 1.4
- Trans Fat: 0
- Carbohydrates: 12.5
- Fiber: 2.1
- Protein: 2
- Cholesterol: 0
Keywords: corn, salsa, recipe, kosher, vegan, gluten-free, summer fresh