Corn Salsa

Before summer ends, do yourself a favor and make my easy roasted Corn Salsa. It's sweet, spicy and utterly delicious! Perfect for scooping up with tortilla chips or spooning over your favorite grilled fish, this bright and bold salsa-meets-salad is the healthy warm weather snack you've been looking for.

Table of Contents

• Why You Should Try This Salsa
• Ingredients
• How to Make Corn Salsa
• FAQs
• Expert Tips
• Add-ins
• Serving Ideas
• More End-Of-Summer Recipe Ideas
• Corn Salsa

Why You Should Try This Salsa

When it is hot and humid outside, all I want to eat are cold, crunchy things; even better if I can eat said things with a chip. This roasted corn salsa is full of the colors, tastes and textures of the end of summer harvest.

This easy to make corn and tomato salsa celebrates summer's best produce by highlighting the sweet flavor and crunch of corn, the juicy ripeness of fresh summer tomatoes and the subtle heat of jalapeños.

Similar to my pico de gallo, this delightful salsa fresca is a chunky masterpiece, with each component visible to the naked eye. It is also completely customizable based on your preferences - turn it into Cowboy Caviar with the simple addition of a drained and rinsed tin of black beans!

As a naturally vegan and gluten free treat, this bright and fresh salsa is perfect for bringing to pool parties, potlucks and barbecues because everyone can enjoy it. It also happens to be easy to make, requiring just 20 minutes of your time.

So if you, like me, love nothing more than fresh, sweet summer corn, meet me in the kitchen and learn how to make this deliciously easy appetizer.

Ingredients

While this salsa crudo is loaded with colors and flavors, it requires just 10 simple ingredients. Here is everything you'll need:

• Corn - With summer in full swing, fresh corn on the cob is not only at its tastiest - it is also crazy inexpensive! Feel free to roast, steam, grill, microwave or Instant Pot cook your corn to sweet, juicy perfection. I personally prefer a bit of char for this salsa, so roasting on an open flame or sautéing in cast iron are my preferred tactics.
• Tomato - For best results, stick to in-season tomatoes that are known for having a meaty consistency. Beefsteaks or Romas are my favorites, but cherry or grape tomatoes will also work nicely.
• Onion - I used red onion here because I find it to be a little sweeter than white. Feel free to swap in a sweet yellow variety (like Vidalia), or use green onions or shallots for a less pungent flavor.
• Jalapeño - For a milder flavor, remove the ribs and seeds prior to chopping. For more heat, leave the ribs and seeds intact and add another pepper to the mix.
• Green Bell Pepper - I like the earthy flavor of green capsicum, but you can easily swap in red, orange or yellow varieties for extra sweetbess.
• Cilantro - Feel free to use the entire bunch - cilantro stems are filled with flavor, and so long as they are finely chopped, they're also quite tender. If cilantro isn't your favorite, feel free to use parsley instead.
• Lime Juice - I've said it before and I'll say it again: fresh citrus always beats the bottled stuff. To get the most juice out of your limes, give them a firm roll around the countertop for 10-15 seconds before cutting and juicing.
• Ground Cumin - Ground cumin gives warmth and depth of flavor to this simple salsa recipe. If you only have whole cumin seeds on hand, give them a quick crush in a mortar and pestle or spice grinder prior to adding.
• Chili Powder - Plain chili powder adds flavor without adding much heat. If you prefer spicy salsa, opt for cayenne or hot paprika instead. Otherwise, feel free to swap in sweet or smoked paprika for a mild flavor.
• Salt & Pepper - If your salsa is tasting a little flat, it likely needs another sprinkle of salt. Always remember to season your food!

How to Make Corn Salsa

Similar to my Corn Salad recipe, you'll want to start by cooking your corn. You have several options here:

1. Stove-top grilling method - Place corn directly on top of flame and roast, turning every few minutes, until the color is evenly distributed.
2. Oven - Cover with foil and roast in preheated oven at 350 degrees for 20 minutes.
3. BBQ grill - Place on the grates and cook for about 15 minutes, rotating to grill evenly.
4. Microwave - Leave the husks on and microwave for 4-5 minutes for a fuss free way to steam your corn.
5. Instant Pot - Pour 1 cup water and place your corn cob on the trivet. Pressure cook on 'High' for 3 minutes, followed by 'quick pressure release'.
6. Sauté - Remove the kernels from the cobs, then sauté in a bit of butter or oil in a heavy bottomed pan.

In a large bowl, add the cooked corn and the remaining ingredients.

Mix well, checking the seasoning; adjust salt, pepper and lime juice if needed.

Let the salsa rest for 20 minutes at room temperature, or in the refrigerator if preferred.

Serve this yummy corn salsa with tortilla chips or spoon over your favorite meal like grilled steak, chicken, fish or shrimp. Enjoy!

FAQs

Expert Tips

While this simple corn salsa recipe is easy to pull off, here are a few extra tips to ensure the tastiest possible results:

1. If using freshly harvested sweet corn, use it within 3 days! The natural sugar that gives corn its sweet flavor will begin to convert to starch as soon as it is picked, so using it quickly is essential. If you are not using it immediately, keep it in a tightly wrapped plastic bag in the refrigerator.
2. Fresh, raw corn with just a bit of char is the juiciest, most delicious way to eat it. If possible, I recommend placing the corn over open flame on your stovetop or barbecue. If using frozen corn (or canned), char it on a skillet and then use.
3. To save a bit of time, feel free to grab pre-shucked corn from the grocery store!

Add-ins

While this fresh corn salsa is perfectly delightful as is, there are plenty of ways to customize it to your liking. Here are some of the optional add-ins I use when I want to bulk it up a bit:

• Fresh mango, peaches, strawberries or pineapple chunks
• Creamy cubes of avocado
• Drained and rinsed canned black beans
• Cheese - cotija, queso fresco or feta are my favorites

If you come up with a delicious flavor pairing that I should know about, be sure to let me know in the comments below!

Serving Ideas

This roasted corn and fresh tomato salsa is a true delight to eat, and I'm the first to admit that I happily eat it from the bowl with a spoon! That said, it also plays very nicely with others. Here are a few ideas to get your creative eating juices flowing:

• As a dip with tortilla chips (or layered into a 7-layer dip)
• Spooned into burritos or tacos
• In grain bowls made with couscous, quinoa, or barley
• As a topping on burrito bowls made with my Mexican rice or cilantro lime rice
• Tossed into salads or stuffed into lettuce wraps

Once you try this salsa, I'm certain that you'll get more ideas for ways to eat it. It pairs well with everything from grilled meats and fish to Tex-Mex and Mexican inspired meals.

More End-Of-Summer Recipe Ideas

If you tried my easy recipe for Fresh Corn Salsa, please be sure to rate and review it below! Your star ratings and comments make it easier for other readers to find.

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