Fresh and Easy Corn Salsa Recipe
Oh so easy, fresh, homemade corn salsa! Made in minutes, perfect with chips or topped on burrito bowls, tacos, and quesadillas!
Corn salsa has quickly become one of my favorite summer appetizers. I enjoy it plain with a spoon or some chips, but I also find myself adding it to everything—tacos, quesadillas, burritos, and even my morning eggs. And the best part? It tastes even better the next day!
Why I Love This Recipe
- Made in minutes: This salsa comes together in a flash, taking just about 20 minutes from start to finish.
- Great for entertaining: This dish is not only quick to make but it’s a guaranteed crowd-pleaser that can be prepared ahead of time—ideal for effortless party hosting.
- Flexible recipe: You can use any type of corn based on personal preference or availability, whether it’s fresh summer corn, charred and grilled, or frozen or canned corn during winter months.
- Many serving options: Corn salsa is incredibly versatile—not just as a dip with chips, but also as toppings for burrito bowls, fajitas, tacos, or even as part of a salad.
How to Make a Crowd-Pleasing Corn Salsa
- Roast the poblano pepper, allow it to cool, and remove the skin before dicing.
- Cook the corn (options include boiling, grilling, or microwaving) and let it cool before removing the kernels.
- Combine all the salsa ingredients together.
- Let it sit for at least one hour before serving.
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 in its husk on high for 3-4 minutes to trap steam.
Frozen Corn
Substitute with 3 cups of frozen corn, thawing first.
Canned Corn
Use 3 cups of sweet canned corn, drained before use.
Tips and Tricks for Success
- Grill outdoors: When possible, use an outdoor grill to add a smoky, charred flavor.
- Roast the poblano pepper: This enhances the flavor profile. Roast it directly on an open flame or under a broiler.
- Use freshly squeezed lime juice: Freshly squeezed juice provides vibrant flavor that outshines bottled alternatives.
- Let it chill: The longer the salsa rests, the better the flavors meld together!
- Mix it up: Add extra heat with jalapeños, swap in bell peppers, or stir in black beans or diced tomatoes for a colorful twist.
Corn Salsa: Frequently Asked Questions
Why cover the pepper once cooked?
The steam from the hot pepper will help loosen the skin for easy peeling.
Can I make this ahead of time?
Absolutely! Corn salsa tastes even better the next day as the flavors meld in the fridge. Prepare it a day ahead for maximum flavor.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days.
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