Sweet corn salsa recipe– a very popular Mexican condiment salsa made with fresh seasonal sweet corns. This super easy to make sweet corn salsa requires minimum cooking. It comes together in 15 minutes, vegan and gluten free too. Serve with some nachos or chips as appetizer or a big bowl on its own as snack or meal, its delicious in all ways 🙂 Here is how to make best sweet corn salsa recipe.
I have mentioned this earlier in many posts and here it goes again, I love Mexican food 🙂 I often make our Mexican favorites like ‘nachos, tacos, Mexican rice, fajitas, tortilla etc. One condiment that we do not miss is of course salsa. We have a few favorites here like fresh tomato salsa, mango salsa and this sweet corn salsa too.
This sweet corn salsa recipe is inspired by chipotle’s corn salsa. Though I have tasted it only twice during my stay in USA, it is my top favorite and flavor remains so close to my heart. I have made this chipotle corn salsa so many times and still love it as the first time.
Consider sweet corn salsa as a dressed up version of fresh tomato salsa. Yep you basically throw in a good amount of sweet corn kernels to the tomato salsa and there you go. Of course there are many variations you can make and prep the sweet corn the way you like. You may grill it, boil it or for a fun change you may even use crispy fried corn.
We love corn way too much at our home. While my first preference is always Indian yellow corn, I do get freshest organic sweet corns to make delicious dishes like corn clear soup, cream of corn soup, corn rice, corn cheese balls, cheese corn toast and many more.
Now coming to this corn salsa it is one of the easiest yet most delicious condiment or salad you will eat. Truly it is too good for the minimum effort it takes which also makes it one of the best party food. Just whip up a large batch and put in a pretty bowl with chips, you are all set.
Apart from serving as appetizer with chips, this corn salsa goes wonderfully well with tacos, burrito bowls and quesadillas. If you are like me you would also like it as a light meal with a drizzle of extra virgin olive oil.
This Sweet Corn Salsa Recipe
Quick, simple and requires minimum cooking
Vegan, gluten free and no oil
Delicious and bursts with flavor
Clean, healthy and wholesome
Very attractive and kids love it (at least mine )
Versatile dish that can be appetizer , side as well as main dish.
To make this sweet corn salsa use fresh and tender corn kernels as mush as possible. You just have to blanch it few minutes to soften the kernels. If you prefer to prep your corn kernels by grilling them or even frying them you are most welcome to do so.
The other ingredients you will need for making corn salsa are your regular salsa ingredients like onions, tomatoes, cilantro, chilies, ground cumin, salt, pepper and lemon juice.
Basically you chop all the produce, mix with prepped corn and season as required as simple as that 🙂
I have also mentioned some variations with this sweet corn salsa, you will find it as you keep reading.
How To Make Sweet Corn Salsa
Prepping Corn For Salsa
First of all select freshly harvested tender corn. If sweet corn is not available you can very well use Indian yellow corn.
Remove the husks and shuck the corn kernels off the cob. As far as possible try to get the kernels whole. You can firmly hold the sweet corn on a flat surface and a use a sharp knife to shuck the kernels.
Boil the corn kernels for 4-5 minutes in salted water. Drain and set aside.
Making Sweet Corn Salsa
Chop tomatoes, onions, green chilies, bell peppers finely. I have not chopped them very finely as we don’t prefer it that way. You can use a food processor to chop the veggies very finely too.
Into a mixing bowl tip all the chopped veggies and add prepped corn kernels. Mix well.
Add salt, ground cumin, pepper powder, chopped cilantro leaves, some chili flakes and lemon juice. Mix well.
Let corn salsa sit for 30 minutes before serving for flavors to mingle.
Serving Sweet Corn Salsa:
- As Appetizer- Serve this salsa in a chip n dip bowl as condiment with nachos or tortilla chips.
- As side dish with mexican rice, as filling in burrito bowls and tacos.
- You can also serve this corn salsa as salad or light meal.
Sweet Corn Salsa Recipe Notes, Tips & Variations
Corn- you can use any variety of corn here. Just make sure it is freshly harvested and tender. Same way you can prepare the corn for salsa in the way you prefer. If the corn is really tender you can even use it raw. Other ways are to steam it, boil it as mentioned in this recipe, grill the corn kernels or fry it in a dash of butter.
Chilies- Traditionally jalapenos are used in salsa recipes. If you have them you can use or use regular green chilies. Even Serrano peppers will be very good here.
Optional add-ons– You can add a 1/2 of chopped ripe avocado in this recipe. It adds a wonderful texture. You can also add chopped strawberries or mangoes.
Let the salsa marinate well– Once prepared marinate the sweet corn salsa at least for 30 minutes so that the flavors mingle well.
Storage- Sweet corn salsa keeps well for 5-6 days in refrigerator. keep it well covered in dry container.
Scaling up- You can easily double or triple the recipe of sweet corn salsa. Vary the proportion of all the veggies and seasoning as per taste.
More Salad Recipes
I hope you will try this sweet corn salsa recipe and enjoy as much as we did. P
Sweet Corn Salsa Recipe
Sweet Corn Salsa
1 CUP = 250 ml
Ingredients
- 1.5 cups sweet corn kernels
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/4 cup chopped green bell pepper
- 2 jalapenos , chopped or any variety of chili
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons lemon juice
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon pepper powder
- salt to taste
- chili flakes to taste
Instructions
Prepping Corn For Salsa
- First of all select freshly harvested tender corn. If sweet corn is not available you can very well use Indian yellow corn..
- Remove the husks and shuck the corn kernels off the cob. As far as possible try to get the kernels whole. You can firmly hold the sweet corn on a flat surface and a use a sharp knife to shuck the kernels.
- Boil the corn kernels for 4-5 minutes in salted water. Drain and set aside
Making Sweet Corn Salsa
- Chop tomatoes, onions, green chilies, bell peppers finely. I have not chopped them very finely as we don’t prefer it that way. You can use a food processor to chop the veggies very finely too.
- Into a mixing bowl tip all the chopped veggies and add prepped corn kernels. Mix well.
- Add salt, ground cumin, pepper powder, chopped cilantro leaves, some chili flakes and lemon juice. Mix well.
- Let corn salsa sit for 30 minutes before serving for flavors to mingle.
Notes
- you can use any variety of corn here. Just make sure it is freshly harvested and tender. Same way you can prepare the corn for salsa in the way you prefer. If the corn is really tender you can even use it raw. Other ways are to steam it, boil it as mentioned in this recipe, grill the corn kernels or fry it in a dash of butter.
- You can add a 1/2 of chopped ripe avocado in this recipe. It adds a wonderful texture. You can also add chopped strawberries or mangoes.
- Once prepared marinate the corn salsa at least for 30 minutes so that the flavors mingle well.
- You can easily double or triple the reci[e. Vary the proportion of all the veggies and seasoning as per taste.
Nutrition
Laura says
Thank you for this perfect corn salsa recipe. I had received a bounty of corn from a friend and your recipe arrived just in time. I made it thrice following your recipe and loved it. Also a big fan of chipotle corn salsa 🙂