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My Corn Salsa is So Good!
This super quick and easy corn salsa reminds me of the one form Chipotle but I think it might even be better! We like to eat it as a dip with tortillas or add it on top of beef tacos, fish tacos, chicken fajitas, vegetarian burrito bowls. It is so fresh and flavorful and you can make it in under 15 minutes!
Corn Salsa Ingredient
- Corn: Use frozen or fresh corn for the best flavor and texture, canned corn is too soft.
- Diced chili peppers: The canned chili peppers are pretty mild in spice and add more flavor than anything.
- Jalapeno: Dice a fresh jalapeno finely so that it’s not too overpowering and mixes in well with the other ingredients. You can deseed it or leave the seeds in if you like your salsa’s on the spicy side.
- Onion: Red onions are more subtle than white onions so that’s what I like to use, but you can use white onions or green onions to make corn salsa.
- Cilantro: Cilantro is so good in Mexican food, but if you don’t like cilantro, you can use parsley instead so you still get a nice fresh and herby flavor.
- Lime juice: Use fresh lime juice rather than bottled, but if you’re out of limes, you can also use lemon juice.
- Salt and pepper: Feel free to adjust my amounts to your taste.
How to Make Corn Salsa
Corn Salsa Recipe
Ingredients
- 1 (12-ounce) bag frozen sweet corn defrosted and drained
- 1 (4-ounce) can diced green chilis
- 1 jalapeño seeded and diced
- ¼ red onion finely chopped
- ½ cup fresh cilantro chopped
- ¼ cup lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a serving bowl, add the defrosted corn, diced green chilis, jalapeño, red onion, cilantro, lime juice, salt and pepper, and stir to combine.
- Taste and adjust the seasoning or add more lime juice or jalapeño pepper according to taste. Wipe the edges of the bowl. Serve immediately or refrigerate until ready to serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Corn Salsa recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
This corn salsa recipe was originally published on July 19, 2020, and has recently been updated with new photography, recipe tips, and ingredient substitutions.
Recipe Tips
- User fresh corn if it’s available. When fresh sweet corn is seasonal, it really makes this recipe stand out and adds an extra level of freshness. You can even grill it or use leftover grilled corn to add a smokey flavor. Frozen corn works the remainder of the year when fresh isn’t accessible.
- Chop the veggies finely. This will allow everything to combine more easily so you will have a uniformed taste throughout each bite. And it makes it easier for scooping on a tortilla chip.
- I like to let the salsa sit for at least half an hour before serving to really let the flavors develop.
Serving Ideas
How to get best use of frozen corn? I mean any ideas on how to thaw or microwave or directly dump with other room temp ingredients
You can directly add the corn to the other ingredients, or you can sauté it with some seasonings before adding it in.
Hola soy de Perú, jamás habianvisto recetas tan fitt y tan deliciosas, felicidades por tu trabajo, esto me salió delicioso
Thank you!