Corn Salsa
Imagine salsa becoming even more delicious, more crave-worthy and more irresistible. Yes, it’s possible!
In this version, I’ve added fresh grilled corn, sweet and caramelized, to level up the flavor of juicy tomatoes, spicy jalapeños, citrusy lime juice and other yummy seasonings. It’s a dipper’s delight. Choose your favorite vehicle—crudité, whole grain pita or chips—and dive in. I also love to toss this corn salsa into salads and I use it as a tasty topper for tacos. It’s so yummy on everything!
Try my Southwestern Corn Salad.
Corn Salsa
I love to toss this corn salsa into salads and I use it as a tasty topper for tacos. It’s so yummy on everything!
Ingredients
- 4 to 5 ears fresh grilled corn, cut off the cob (~2 cups kernels)*
- 2 Roma tomatoes, chopped (or 1 cup cherry tomatoes, quartered)
- 2 jalapeños, sliced (remove seeds if you don’t like heat)
- ½ to 1 cup red onion, diced
- 2 to 3 tablespoons lime juice
- ¼ to ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup minced fresh cilantro, optional
- ½ teaspoon cumin, optional
- ¼ teaspoon smokey paprika, optional
- *You can also use 12 ounces frozen corn, thawed and patted dry
Instructions
- Add all ingredients to a large bowl and mix. Taste and add more lime juice, herbs, salt, pepper, and other preferred seasonings.
- This will keep in the fridge for about 4 days, but is best enjoyed fresh. You can also freeze for future meals.
Notes
• When fresh corn is available, I recommend using 4 ears of corn, freshly grilled or oven-roasted. When you don’t have fresh corn on hand, swap in a 12oz bag of frozen corn, thawed and patted dry. You can always use 2 cups canned corn, drained and patted dry.
• My family prefers this salsa without cilantro. However, I’ve included it in as an optional ingredient if you’d like to toss it in.•
• If you dislike like heat, remove jalapeño seeds before mixing them in, or skip the jalapeños completely. It’ll still be delicious!
• I use Roma tomatoes because they have less liquid than traditional tomatoes. You can also choose to quarter cherry or grape tomatoes.
• This will keep in the fridge for about 4 days. You can also freeze it for future meals.
• Toss leftovers into salads, soups, egg dishes, casseroles, chilis… just about anything!
Nutrition Information per serving
Serving Size: 0.5cupsCalories: 35Carbohydrates: 7gProtein: 1gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 140mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
