Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
Ingredients for Corn Salsa
Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob. Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick! Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.
Variations
Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles. Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
Storing Salsa
Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months. Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad. Did you love this Fresh Corn Salsa Recipe? Leave a comment and a rating below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
