It’s sweet corn season — the perfect time to make Fresh Corn Salsa!
Crunchy sweet corn is combined with juicy red tomatoes, tangy red onions, and vibrant cilantro and lime juice. It’s the perfect combo of fresh summer flavors.
Load up a tortilla chip with this vibrant, flavor-packed salsa. Or, pile the corn salsa on top of your tacos, bowls, or favorite proteins. (Or just eat it out of the bowl with a spoon!)
This corn salsa recipe is also a great way to incorporate garden tomatoes if you need new ways to use up your garden bounty.
Why KJ Loves
Fresh Corn Salsa
If you’ve never had fresh corn right off the cob (without being cooked) then now is the time! I love how vibrant and freshly sweet this salsa recipe is from the corn. Perfect for dunking chips into or topping off your favorite grilled proteins (salmon, chicken, steak YUM).
How to Prep Fresh Sweet Corn
Husking fresh ears of corn on the porch is a quintessential summer activity!
Firmly grip the outer leaves and silk at the top of the corn and pull downward to remove the husk and silk from the cob. Use a small brush or your fingers to remove any remaining silk strands.
After corn is husked, here’s the easiest way to cut it:
01) Place the corn horizontally on the cutting board (when you hold it vertically, the corn will fly all over).
02) With a sharp knife, carefully slice downwards along the cob to cut off the kernels on one side.
03) Then, rotate the cob and continue cutting until all the kernels have been removed.
Watch this video on cutting corn off the cob for a visual!
Corn Salsa Ingredients
You’ll want to use fresh corn on the cob for this corn salsa recipe. It’s the star of the show — and essential for the fresh flavor. You can use either yellow corn or white corn.
Diced cherry tomatoes
The slight acidity and softness of the tomato is a beautiful contrast to the crunchy sweetness of the corn! Plus, this adds a burst of red to the color of the salsa. You can also use fresh grape tomatoes.
Fresh lime juice
Salt and pepper to taste
How to Make Corn Salsa
Making fresh corn salsa is simple!
Combine all the ingredients in a medium bowl and stir to combine. Season with salt and black pepper to taste.
Serve immediately or cover and store in the refrigerator for up to 2 days in advance.
Wash the dishes. How sad.
How to Serve Fresh Corn Salsa
Serve this simple summer delight with tortilla chips. Or, serve corn salsa as a topping. It’s a delicious addition to tacos, burrito bowls, and salads.
You can even top your favorite proteins, like chicken, beef, pork, or seafood. It’s especially delicious on this chipotle salmon.
Corn salsa would taste delicious with a variety of other ingredients, including:
- Diced avocado
- Diced jalapeños
- Black beans
- Green onion
- Bell peppers
Fresh Corn Salsa FAQ
Does the corn need to be cooked?
Nope! The fresh corn kernels stay crunchy and sweet without cooking.
How long can you store fresh corn salsa?
In an airtight container, you can store fresh corn salsa for up to 5 days in the fridge.
Can you use frozen corn in this recipe?
You could use frozen corn, defrosted and drained. But I recommend going with fresh sweet corn when possible!
What other ingredients could you add to the fresh corn salsa
This corn salsa recipe is flexible. Add other veggies you have on hand, like diced avocado, diced jalapeños, black beans, green onion, and bell peppers.
Did you make this recipe?
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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
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