Corn Salsa
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Oh so easy, fresh, homemade corn salsa! Made in minutes, perfect with chips or topped on burrito bowls, tacos + quesadillas!!!
Corn salsa has just become one of my favorite summer appetizers. I love it plain with a spoon or some chips, but then I also found myself adding this to everything – tacos, quesadillas, burritos, even on my morning eggs. And the best part? It tastes even better the very next day.
why i love this recipe
- Made in minutes. This is a great salsa recipe that comes together in lightning fast speed, about 20 minutes start to finish (if not less).
- Great for entertaining. Not only does this come together so quickly but this is a guaranteed crowd-favorite dish that can also be made ahead of time, ideal for easy party entertaining.
- Flexible recipe. Any kind of corn can be used here depending on personal preference or what is readily available. For example, you can use summer corn, charred and grilled, or you can substitute frozen or canned corn during those cold winter months.
- Many ways to serve. Corn salsa is a versatile dish that can be served in a myriad of ways – as an appetizer dip with chips, as a topping for burrito bowls, fajitas and tacos or even as a salad. The options are endless!
how to make a crowd-pleasing corn salsa
- Roast the poblano pepper, let cool and remove the skin before dicing.
- Cook the corn (boil, grill or microwave options below) and let cool before removing the kernels.
- Combine all the salsa ingredients.
- Let it sit for at least 1 hour and serve.
corn options
Boiled corn
Boil in salted water for 3-5 minutes.
Grilled corn
Grill over medium heat until charred and cooked through, about 10 minutes.
Microwave corn
Cook each ear of corn, without removing the husk (great way to trap steam), on high setting for 3-4 minutes.
Frozen corn
Substitute with 3 cups frozen corn, thawing first.
Canned corn
Use 3 cups sweet canned corn, draining first.
tips and tricks for success
- Grill outdoors. When the weather permits, use an outdoor grill to cook the corn for even more smoky, charred flavors.
- Roast the poblano pepper. Roasting the pepper beforehand will add smoky, rich flavors to the salsa. Roast on the stovetop over an open flame, turning occasionally until blackened, in the oven under the broiler or on the grill until blackened – doing so will help remove the skin.
- Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Let it chill. The longer it sits, the better the salsa!
- Mix it up. Add an additional jalapeno pepper for extra heat, omit the jalapeno as needed and substitute with a bell pepper, or stir in some black beans or diced Roma tomatoes for a pop of color (and Chipotle corn salsa vibes).
what to serve with corn salsa
Tools For This Recipe
Baking sheet
Corn Salsa: Frequently Asked Questions
The steam from the hot pepper will help loosen the skin for easy peeling.
Absolutely! Corn salsa is one of those dishes that taste even better the very next day, allowing the flavors to meld and intensify even further in the fridge. Prepare your salsa a day in advance for maximum flavor development.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Corn Salsa
Ingredients
- 1 poblano pepper
- 4 ears corn
- ⅓ cup diced red onion
- 1 jalapeno pepper, seeded and diced
- ⅓ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- Tortilla chips, for serving
Equipment
Instructions
- Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
- Place pepper onto the prepared baking sheet and cook until blackened, rotating as needed, about 5 minutes. Place in a bowl and cover for 5-10 minutes. Peel the skin and discard, removing the seeds and dicing.
- In a large pot of boiling salted water, cook corn until kernels are tender and bright yellow, about 3-5 minutes; let cool before cutting the corn kernels off the cobs, about 3 cups.
- In a large bowl, combine pepper, corn, onion, jalapeno, cilantro, lime juice, olive oil and cumin; season with salt and pepper, to taste.
- Serve with tortilla chips or place in the refrigerator for up to 3 days.
Video
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