If you’ve never raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.
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What’s in Corn Salsa?
I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!
Do You Have to Use Fresh Corn?
You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn for this recipe because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.
If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.
If you need help knowing how to pick the best fresh corn, check out this short tutorial from Taste of Home about How to Pick the Best Corn.
What Else Can You Add?
If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:
- Avocado (the fat will balance the heat nicely)
- Cotija cheese
- Green onion (a great sub for red onion, if needed)
- Black beans
- Red bell pepper
How to Serve Corn Salsa
Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I served mine this week on top of my Fish Tacos, but it would also be great with Beef Taco Skillet, Sheet Pan Portobello Fajitas, Green Chile Chicken Enchiladas, Easy Cilantro Chicken, Creamy White Bean and Spinach Quesadillas, or Black Bean and Avocado Enchiladas.
Sweet Corn Salsa
Servings 6 ½ cup eachIngredients
- 3 ears sweet corn ($0.90)
- 2 Roma tomatoes ($0.93)
- 1/4 cup diced red onion ($0.07)
- 1 jalapeño ($0.07)
- 1/4 cup chopped cilantro ($0.17)
- 1 fresh lime (2 Tbsp juice) ($0.50)
- 1/2 tsp salt ($0.02)
Instructions
- Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
- Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
- Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.
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Nutrition
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How to Make Sweet Corn Salsa – Step by Step Photos
Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.
Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.
Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.
Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.
Stir until everything is combined and coated in juice and salt.
Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.
This sounds great. I will be making it for the Fourth!
I am curious what year the prices next to the ingredients were listed.
3 years ago!
Made this last week. My kids LOVE it. Perfect way to use up garden tomatoes. Tastes similar to chipotle’s corn salsa. Will write this one down to make often!
Excited to try this recipe! But also, where did you get your black flatware? It’s lovely but I didn’t see it on your Shop page or the Amazon link. Thanks for all you do!
I believe that’s from CB2.com but I got it years ago and I don’t know that they still sell it.
Amazing recipe! Really fresh tasting. I made it to go with the Creamy White Bean and Spinach Quesadillas. My husband and teens all went back for more.
Delicious! So sweet and fresh. Another winner!
This recipe would be easy for me to make, plus, it reminds me of corn salsa from Chipotle’s!!
Here’s a trick to cut corn from the cob. Place a small bowl upside down in a large serving bowl. Hold the cob vertically on the small bowl and cut down with a knife. The kernels will not go wild on your counter or in your 13×9 baking pan (as shown). And you need only rinse the small bowl off. The kernels are now in the serving bowl to add the other ingredients.
I love fresh cut corn off the cob. I can only how imagine how good this salsa tastes made with ripe summer tomatoes.
I follow your blog every day but have never commented. Thanks for all the tasty recipes especially the pizzas. I LOVE raw corn. You are right-so juicy and crisp. This recipe is a winner.