We are a family run on corn salsas, dips and salads. When corn is in season, we eat it in abundance and there is nothing better than a fresh corn salsa recipe served with everything from tacos, nachos and quesadillas.
Ingredients and Substitutions
Corn. Fresh corn on the cob, frozen sweet corn or canned corn can be used. Avocado. Red onion. Tomatoes. Fresh cilantro / coriander. Jalapeño. Lime juice. Lemon juice can be substituted. Salt and black pepper. Other spices like ground cumin or chili powder can also be added. Other options: Black beans or vegetables like red bell pepper can also be added. For a smokier salsa, use chipotle peppers instead of jalapeños.
How to make corn salsa
How long does corn salsa last?
Kept covered in the fridge, the salsa can be made a few hours ahead. To make this a few days ahead, leave out the avocado and store the salsa in an airtight container in the fridge for up to 3 days. Add the chopped avocado right before serving.
Corn recipes
