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Super easy and fresh homemade corn salsa! Made in minutes, they’re perfect for serving with chips or topping burrito bowls, tacos, or quesadillas.
Corn salsa has become one of my favorite summer appetizers. I love eating it plain with a spoon or chips, but I find myself adding this to everything: tacos, quesadillas, burritos, even my eggs in the morning. And the best part? It will be even more delicious the next day.
why i like this recipe
It was completed in a few minutes. This is a great salsa recipe that comes together super fast, about 20 minutes from start to finish (if not less). Perfect for entertainment. This dish is sure to be a hit and is perfect for entertaining at parties, as it comes together in no time and can be made in advance. Flexible recipes. Any type of corn can be used here, depending on personal preference and what is easily available. For example, you can use charred and grilled summer corn, or substitute frozen or canned corn during the cold winter months. Different ways of serving. Corn salsa is a versatile dish that can be served in a variety of ways: as a dip for appetizers with chips, as a topping for burrito bowls, fajitas, and tacos, and even as a salad. The options are endless!
How to make corn salsa that everyone will love
Roast the poblano peppers, cool, remove the skin, and dice. Cook the corn (boil, grill, or microwave it below), let it cool, and then remove the kernels. Mix all salsa ingredients. Let stand for at least 1 hour before serving.
corn options
boiled corn
Boil in salted water for 3-5 minutes.
roasted corn
Grill over medium heat until browned, about 10 minutes.
microwave corn
Cook each ear of corn, without removing the husk (a great way to trap steam), on a high setting for 3 to 4 minutes.
frozen corn
Substitute 3 cups of frozen corn by first thawing it.
canned corn
Use 3 cups of canned sweet corn and drain it first.
Tips and tricks for success
Grill outdoors. If the weather is nice, you can cook your corn on an outdoor grill for an even more smoky, charred flavor. Roast the poblano peppers. Pre-roasting the peppers gives the salsa a rich, smoky flavor. Bake on the stove over an open flame, turning occasionally, until blackened. Bake in the oven under the broiler or on the grill until blackened. This will allow you to remove the skin. Uses freshly squeezed lime juice. Bottled lime juice works well in a pinch, but fresh lime juice is ideal here for its vibrant, strong flavor. Let’s keep it cool. The longer you leave it out, the tastier the salsa will be. Mix. Add jalapenos for extra spiciness, omit the jalapenos and replace them with bell peppers if you like, or stir in black beans or diced Roma tomatoes for a pop of color (and a chipotle corn salsa vibe).
What to serve with corn salsa
Sheet Pan Nachos Easy Chicken Tacos Copy Cat Chipotle Chicken Easy Chicken Quesadillas Instant Pot 20 Minute Chicken Burrito Bowl
Tools used for this recipe
baking sheet
Corn Salsa: Frequently Asked Questions
The steam from the chili peppers will loosen the skin, making it easier to peel.
absolutely! Corn salsa is one of those dishes where the flavors meld and become even more intense when chilled in the refrigerator, making it even better the next day. Prepare the salsa a day in advance to maximize its flavor.
Any leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.
corn salsa
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