Am I the only one? Summer hits and I want to add corn to EVERYTHING. This fresh corn salsa is so easy to make, makes you feel all summery, and elevates any Mexican inspired dishes! Put it on tacos, salads, nachos, rice bowls… there are no rules.
I love all kinds of salsas. Generally, they’re such an easy, macro-friendly addition to virtually ANY meal. I especially love this corn salsa with it’s bursts of sweet corn and plenty of fresh cilantro. The onion provides a nice bite, and the lime juice adds great acidity. And once it’s done, I love that you don’t need to chop a bunch of stuff for your meal– instead just pile on the corn salsa!
What Type of Corn to Use For the Salsa
You can really use any type of corn you’d like for this recipe (although I do not approve of canned!) If you’re in a hurry, thaw some frozen corn in the microwave or even just raw corn! You could also boil or microwave corn on the cob, or if you have a little more time, grill it! You’ll get a nice char on the kernels and a little bit of smokiness in the salsa.
But I have to confess: my PERSONAL go-to quick-method is to just microwave the cobs in the husks! I do about 4-6 minutes depending on how many cobs. I husk them under cold water because I’m impatient, and then (CHEATER) lay them right on my gas burner, and rotate for a couple of minutes to get some char!
How to Make Corn Salsa
Once you have your corn made, then the rest of this salsa comes together so quickly with lots of fresh veggies! It’s as easy as chopping your ingredients and tossing them together in a bowl. Here’s your chopping list:
- Cherry tomatoes
- Red onion
- Half a bell pepper (whichever color you prefer, I love red, yellow, or orange)
You’ll cut your cherry tomatoes in half, but try to keep the red onion and bell pepper diced pretty small.
Next, chop your avocado, cumber, and cilantro, and toss everything together in a large bowl. Finally, add some lime juice, salt, and pepper. Mix it all up and DIVE IN.
We love this corn salsa on top of tacos, rice bowls, or salads. Or make a meal of it by tossing a big scoop with some arugula and protein!
If you need some more ideas, try it with any of these recipes:
More Dip Recipes
If you’re looking for another dip you can use for chips or as a topping for rice bowls or salads, then check out these recipes:
If you make this, be sure to tag me on Instagram @lillieeatsandtells! I want to see how much you love this fresh and easy corn salsa!
Fresh and Easy Corn Salsa
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1 cup corn use thawed, frozen corn or corn on the cob, cooked or raw (160 g)
- 1 cup cherry tomatoes, halved (150 g)
- ¼ cup red onion, diced small (30 g)
- 2 tbsp fresh lime juice (30 g)
- ½ bell pepper, red, yellow, or orange, diced small (50 g)
- 1 small avocado, diced (100 g)
- 1 ½ cup cucumber, diced (170 g)
- 1 cup loosely packed cilantro, chopped (30 g)
- ½ tsp kosher salt
- pinch of pepper
- Combine everything in a large bowl.
- Use as salsa for chips, tacos, rice bowls, etc.