Move over, Chipotle, there’s a new salsa in town that’s going to knock your socks off! I tested this recipe for the first time earlier this summer, and I can’t even count the number of times I’ve made it and all of the ways my family has enjoyed it.
Say hello to the easiest, and dare I say, best corn salsa recipe ever. You might already notice that I have a ton of salsa recipes on my site (this peach salsa is a fan fav), but I couldn’t believe this was my first corn salsa! As you can imagine, there are SO many wonderful ways to use it up — from dipping your fav chips to adding it to juicy grilled proteins. However you serve it, just know that you might want a double batch.
Everything you’ll need to make the best corn salsa
One word to describe this salsa? FRESH. As it should be. Oh, and a *little* spicy, sweet, and oh-so delicious. Here’s what you’ll need to make it:
- Corn
- Red or orange bell pepper
- Red onion
- Jalapeño
- Fresh cilantro
- Olive oil
- Fresh lime juice
- Honey
- Salt & pepper
Can I make it less spicy?
Absolutely! I recommend removing the ribs and seeds of the jalapeño (where all of that spice is). If you’re very sensitive to spice, feel free to omit the jalapeño altogether, though I really think it adds a bright depth of flavor to the salsa.
More ways to make it your way
- If you love fruit in your salsas, try adding 1 or 2 large, diced peaches or mango!
- You could also add an extra savory, creamy element with a diced avocado.
- Add some cheese! This corn salsa is delicious with some cojita or feta gently tossed in.
- Looking for a heartier salsa or salad? Toss in a can of rinsed, drained black beans.
Do I cook the corn?
Corn is perfectly fine (and delicious) to eat raw! I like to cut it fresh off of the cob for this corn salsa recipe, but you can also grill, microwave, or boil the corn before cutting the kernels off and adding them to the salsa. Grilled corn would add a lovely smoky flavor to it! Just be sure the corn is completely cool before doing so.
If you don’t have fresh corn, you can use drained, canned corn, or thaw some frozen corn!
My best tip for cutting corn off the cob
I know it’s tempting to stand the corn cob up and slice the kernels off, but I find that the corn flies everywhere. Instead:
- Lay your corn cob flat on a cutting board.
- Use a sharp knife to carefully slice a strip off the side of the cob to remove the corn kernels.
- Flip the corn so the now-flat side is down, and repeat around the whole cob.
Tools I use to make this salsa
Check out all of my favorite kitchen tools here!
Our favorite ways to enjoy this corn salsa
Besides scooping it up with your favorite chips, try:
How to store corn salsa
If you’re adding avocado, this salsa is best enjoyed the day of so that it doesn’t get too brown or mushy. Otherwise, store any leftover corn salsa in an airtight container in the refrigerator for up to 3 days. I doubt it’ll last that long!
More dips & salsas you’ll love
Get all of my dip and salsa recipes here!
I hope you love this beautiful corn salsa recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Corn Salsa Recipe
This is truly the BEST corn salsa you’ll ever make. It’s filled with a rainbow of veggies, a kick of heat from jalapeño, a little sweetness from honey, and plenty of beautiful herbs. This easy, fresh corn salsa recipe is perfect for scooping up with chips, pairing with grilled chicken, or topping tacos or quesadillas.
Ingredients
- 4 ears corn, shucked and cut fresh off the cob
- 1 large red or orange bell pepper, diced
- ½ medium red onion, diced
- 1 to 2 jalapeños, seeded and diced
- ⅓ cup fresh chopped cilantro
- 2 tablespoons extra virgin olive oil
- 2 small limes, juiced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
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Place all ingredients in a medium bowl and mix with a spoon to combine. Garnish with extra cilantro. Serve with multigrain tortilla chips. Also great served on grilled chicken or steak, salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.
Recipe Notes
Make It Your Way: Feel free to add 1 diced avocado and/or 1 to 2 large peaches, or toss in some cojita or feta!
Nutrition
Serving: 1serving (based on 4)Calories: 118calCarbohydrates: 12.8gProtein: 1.8gFat: 7.7gSaturated Fat: 1.1gSugar: 6.1g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
