Corn Salsa
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Ready in no time, corn salsa is one of the easiest appetizer recipes for summer. Bring it to a picnic, summer barbecue or have it as a side with anything you like.
I like this homemade salsa because you can make it with any kind of corn you like or have on hand.
For the quickest and easiest prep, use good-quality sweetcorn. For the “all-made-at-home” touch, boil or grill corn on the cob and then use the kernels. You will need about 3 good-sized cobs.
How to make corn salsa from scratch
Draining the liquid from the corn and finely chopping the produce. Then, place everything into a mixing bowl and add lime juice, salt and pepper.
Stir well and refrigerate covered until ready to serve, at least one hour.
Can I make it ahead?
Yes. Unlike some other salsa recipes, this corn salsa keeps well in the fridge and can be made a day in advance. There are no juicy vegetables or fruits used, and this helps it stay crunchy and fresher for longer.
However, the bell pepper will still turn softer. If you don’t like this, make it on the day of serving.
Storage
Any leftovers must be kept in an airtight container or a bowl covered with plastic wrap, in the fridge. It will be good for up to 3 days, with the first 2 days tasting its best.
Serving ideas
- Tortilla chips – The simplest option. I like store-bought chips, but if I don’t have them in the house, I make oven-baked tortilla chips. They are ready in 15-20 minutes!
- Grilled meats – It makes a refreshing side, perfect for summer entertaining. Our favorite meats on the grill are boneless chicken thighs! Try adding the salsa as a side, serve it with a slice of garlic bruschetta and you have a full meal.
- Fish tacos – Why not use it as a topping for tacos?
- Roasted chicken dinner – Or steak.
Useful tips
This recipe can be easily doubled or tweaked to your liking.
The best avocado for corn salsa is not the extremely overripe one. You want to avoid a mushy texture – something that is perfect for a guacamole or avocado spread would make your salsa way too mushy for your liking.
The nutritional information is based on a ½ cup of homemade salsa per person.
If you try making this with grilled corn, I recommend serving it right away or as soon as possible.
More easy appetizer recipes for summer
- Artichoke Heart Dip – A tasty dip perfect for any occasion!
- Cheese Board – There is nothing better in summer than no-cook appetizers and this is one of them. Totally customizable and easy to put together!
- Spanish Octopus Appetizers – If you like pickles and marinated vegetables, this might be your thing!
Corn Salsa Recipe
Ingredients
- 1 cup canned corn drained, see note 1
- ¾ cup red bell pepper finely diced, see note 2
- ¼ cup fresh cilantro finely chopped, see note 3
- 1 small avocado finely diced
- 1 jalapeno finely diced, see note 4
- ⅓ cup spring onion
- 1 lime juice only, see note 5
- ½ teaspoon salt
- ⅛ teaspoon black pepper or to taste
Instructions
- Place all the ingredients (drained corn, finely diced pepper, avocado and finely chopped cilantro, jalapeno, lime juice, salt and pepper) in a medium mixing bowl and stir until well combined.
- Cover with plastic wrap or transfer into an airtight container and refrigerate for one hour up to overnight.
- Enjoy with tortilla chips, or as a side or topping for fish, tacos and grilled meats.
Notes
- You can use either canned, boiled or grilled corn. Frozen (thawed) is also an option, but it might release more liquid.
- Red bell pepper or yellow are the best options. You can use up to one cup.
- Cilantro is a very flavorful herb, but not everyone’s favorite. Flat-leaf parsley is a possible alternative.
- Jalapeno’s heat often varies. One time you can get the mildest pepper, while at other times with a kick. I recommend starting with one and adjusting to your taste. I used two small ones. They very still very mild. If you don’t like jalapenos, omit them. Or, use other chili peppers like Anaheim.
- Lime juice can be substituted with fresh lemon juice.