This Easy Corn Salsa recipe is a simple and refreshing dish that can be made with fresh or frozen corn. Combine the corn with jalapeno pepper, onion, cilantro, lime juice, and a perfectly simple blend of seasonings. It can be served as a dip with tortilla chips, or as a condiment for tacos, burritos, salads, or grilled meats.
Easy Corn Salsa
When fresh corn is in abundance, it's the perfect time to enjoy it in any form. Whether it's fresh corn on the cob roasted in the oven, grilled or boiled it's always welcome sight on the table. For those of you who may be fans of burrito bowls, corn salsa is one of the most requested toppings at Chipotle and it's no surprise. The sweet corn crunch adds to the flavor overall expanding the flavor combination.
How to Make the Best Corn Salsa Recipe
There are many different ways to make easy corn salsa, but one common method is to roast or grill the corn and onion to add a smoky flavor. Once the corn is removed from the cob, mix with the other ingredients in a bowl. You can also use canned or frozen corn and skip the grilling step if you prefer
- Ingredients you'll need to make homemade Corn Salsa: Four large ears of corn or 6 medium, canned black beans drained and rinsed, chopped red onion and jalapeno pepper, lime juice, salt, cilantro, granulated garlic and ground cumin.
- Kitchen tools you'll need: A sheet pan, colander to drain the black beans, measuring cups and spoons, sharp knife and cutting board, medium bowl and large spoon for stirring.
- This corn only takes minutes to cook. It retains just a slight crunch which is necessary for this salsa variation.
- You can use any variety of corn for this salsa. Yellow corn, bi-color corn, Silverado, Silver Queen or any of your favorites.
- You can also make this salsa using thawed frozen corn in the same amount. You'll need around 3 cups total.
- The amount of heat in this salsa can be adjusted to your personal taste. If you like spice, add an extra jalapeno or leave some seeds in the mix. You could also add a serrano pepper.
- To enjoy a flavorful salsa, you can make this salsa up to one day in advance and store itb chilled in an airtight container until serving. Mix well then transfer to a serving dish alongside tortilla chips or fritos scoops for dipping.
- Store prepared Corn and Black Bean Salsa in an airtight container chilled in the refrigerator for up to 3-4 days. It won't last that long.
How to Roast Corn in the Oven for Salsa
Should you choose to, you can roast loose corn already removed from the cob for this salsa. You can use this technique with frozen corn as well. To roast in the oven:
Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
- Use a sharp knife to remove corn kernels from cob.
- Spread corn in a single layer on pan. Spritz lightly with cooking spray.
- Roast for 15-18 minutes, stirring once.
- Cool then proceed with recipe.
More Easy Corn Recipes to Make
- Creamy Southern Style Cream Corn is made in no time flat on the stovetop.
- Sweet charred Grilled Corn on the Cob and
- Cheesy Scalloped Corn is a family holiday side dish favorite.
- Mexican Street Corn Salad is a stellar side dish option to serve with any meal.
- Hot Pepper Jack Corn Dip is perfection for game day snacking.
- Grilled Corn Salad is fresh and packed with flavor.
- You may also like this recipe for Southwest Corn Salad from BBQing with the Nolands.
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Helpful Kitchen Items:
Easy Corn Salsa
- 4 large ears of fresh corn OR 6 medium
- 1 ½ teaspoon salt divided
- 2 small jalapeno peppers seeded and diced (leave some seeds if you like heat)
- 1 small red onion finely diced
- 1 handful fresh cilantro chopped
- ¼ cup fresh lime juice
- ½ teaspoon granulated garlic
- ¼ teaspoon ground cumin
- To Boil Corn: Remove husks and silk from corn. Place corn into a large pot of boiling water seasoned with 1 tablespoon salt. Cook for 5-8 minutes. Drain corn and let cool just until it's easy to handle. Use a sharp knife to remove kernels from cob.
- To Grill Corn: Pull husk back from each cob and remove silk. Recover corn with husk. Dissolve 1 teaspoon salt in a large bowl of cold water. Soak corn for 10 minutes. Remove and drain well. Use a paper towel to pat dry. To Grill: Preheat grill to medium. Brush grates with olive oil or coat with grill safe cooking spray.Cook corn for 15-20 minutes, turning occasionally until fork tender. Remove corn from cob using a sharp knife.
- To Roast Corn in the Oven: Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.Use a sharp knife to remove corn kernels from cob.Spread corn in a single layer on pan. Spritz lightly with cooking spray.Roast for 15-18 minutes, stirring once. Cool, remove corn from cob then proceed with recipe.
- Add corn kernels to a medium size mixing bowl. Add red onion, jalapeno, cilantro, lime juice, salt, garlic and cumin. Mix well.
- Use immediately or chill in an airtight container for 1 hour then serve as a topping for salads, tacos, burrito bowls or with tortilla chips for dipping.
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