Corn Salsa Recipe

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This corn salsa recipe is perfect for a snack or a party. Make a big bowl and watch people dig in!

Corn salsa is a wonderful dish to share as a snack or appetizer. It pairs well with corn chips or makes a delicious side dish you can simply eat with a spoon! Add some refried beans and a Mexican main dish and you’ve got yourself a delicious meal.

An overhead view of a white bowl filled with this Corn Salsa Recipe.

WHAT IS CORN SALSA?

First, lets look at what salsa is in general.

Salsa is a variety of sauces used at table as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. source

So corn salsa, is basically this same type of dip made with whole corn kernels. It adds wonderful texture and crunch, and can be made as mild or spicy as you like.

A close up view of a chip holding some of this corn salsa.

HOW TO MAKE CORN SALSA

Making salsa in general is a simple process, but everyone has their secret ingredient they like to add, or technique they like to use to make it taste just the way they like it. (I do this with my guacamole recipe!)

The secret here is to “roast” the corn, or in this case, sauté it to the point where it just starts to brown. This does two things. First, it brings out the wonderful flavors that corn has to offer, and second, it gives beautiful color to your finished salsa.

HOW TO STORE HOMEMADE SALSA

Corn salsa cannot be frozen. The other fresh ingredients won’t do well. But it will store in an air-tight container in the fridge for up to five days. You can adjust the amount this recipe will make by hovering your mouse over the yield number and adjusting the sliding scale.

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CORN SALSA RECIPE

An overhead view of a white bowl filled with this Corn Salsa Recipe.

Corn salsa recipe

This healthy, light and flavorful corn recipe is quickly going to become one of your favorites! It can be served as a side dish, as a salad or with baked corn chips for a delicious appetizer.
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 158kcal
Author: The Gracious Pantry

Ingredients

  • 28 oz. corn (cooked if frozen)
  • 1 tbsp. oil
  • ½ medium lime
  • ¼ tsp. salt
  • 1 medium tomato (or 1 large Roma tomato)
  • 1 medium jalapeno (minced - remove seeds for milder heat)
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro leaves (optional, but delicious)

Instructions

  • Gather all ingredients and prep to recipe directions.
    All ingredients gathered together to make this corn salsa recipe.
  • Heat a large pan, then add the oil to warm.
    Adding oil to the pan.
  • When the oil is hot, add the corn. Over medium-low heat, sauté until any excess liquid has evaporated and most of the kernels begin to brown a bit. Be careful because sometimes the corn can jump and burst out of pan.
    Cook the corn in the oil until it begins to brown a bit.
  • Remove from heat and place in a medium metal or glass mixing bowl.
    Remove corn from pan and transfer to a large mixing bowl
  • Squeeze the lime juice over the cooked corn, then add the salt and mix until well combined.
    Add salt and lime juice to corn and mix well.
  • Then add the remaining ingredients and stir until everything is well incorporated. Taste and if desired add more lime juice or salt. Enjoy as desired!
    Add in remaining ingredients and stir to combine.

NOTES:

  • To give this recipe even more flavor you could add chopped avocado, or crumbled feta cheese or for extra protein you could even add a can of drained and rinsed pinto or black beans.
    The finished corn salsa recipe.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5cup | Calories: 158kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 347mg | Fiber: 4g | Sugar: 7g | Vitamin A: 589IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 1mg

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