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Sweet Corn Salsa – Sweet summer corn is the star of this fresh tasty salsa. Great served with chips, on chicken, fish or tacos – it’s great on everything!
I paid another visit to my favorite local farm with the pick-your-own berries. I picked a few baskets of the biggest blackberries I’ve ever seen, and chances are good you ‘ll see something resembling a blackberry dessert very soon. But as I gathered my baskets and headed into the market to weight and pay, a four-wheeler pulling a trailer full of workers went by and each young man was holding a giant basket of fresh picked corn. Fresh picked minutes before – you know I had to buy a dozen and may go back for more. Before I loaded my car with my fresh picked bounty, I was thinking about making Sweet Corn Salsa.
The fresher the corn, the sweeter the kernels – so always try to either use or freeze the corn as soon as possible.
We love all kinds of salsa but this one really hit the spot. Fresh tomatoes, cilantro, onion, a jalapeño pepper and corn are combined with lime juice and garlic for the perfect condiment.
This Sweet Corn Salsa is GREAT on fish, chicken or tacos. Served with chips it is a terrific appetizer or party snack. I bet it would be good on scrambled eggs!
Pass the chips please – I’m making a meal out of this amazing sweet corn salsa!
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Sweet Corn Salsa
Ingredients
- 4 ears of sweet corn or 4 cups frozen
- 1 tablespoon extra virgin olive oil
- 3 medium tomatoes diced
- ½ a red onion finely chopped
- ½ cup loose packed chopped cilantro
- the juice of 2 limes or 3 limes if they are not really juicy
- 1 jalapeno pepper seeded and diced
- 4 small cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ teaspoon fresh ground pepper
Instructions
- Cut the kernels off the cobs. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the corn and quickly sauté for 3-4 minutes, stirring constantly. Add the garlic and sauté for about 30 seconds. Remove from the heat and place in a large mixing bowl. Add the remaining ingredients and stir. Serve warm, room temperature or cold.
Recipe Notes
- Check the seasoning and add additional salt or lime if needed.
Nutrition
This is another one of my favorite corn salsa recipes – Grilled Corn, Roasted Pepper & Black Bean Salsa – also delicious!
Finally, if you love corn like we love corn, you may also enjoy these terrific recipes:
- Cheesy Corn Casserole with Jalapeños ~ from Saving Room for Dessert
- Mexican Street Corn Pasta Salad ~ from Chelsea’s Messy Apron
- Creamed Corn with Peppers and Bacon ~ from Barefeet in the Kitchen
- Chili Lime Corn ~ from Cupcakes & Kale Chips
Did you do anything fun and exciting this past weekend? We did a lot of yard work but if felt great to get it done.
I hope you get the chance to make this recipe – it’s a keeper and so fresh tasting. Thanks so much for stopping by!
Tricia
Callie
Love, love, love this addicting salsa! It’s so good that it never lasts on the table, everyone devours it! It’s a plus that it is so quick and easy to make.
Tricia Buice
Thanks Callie! I love it too and can’t wait for sweet summer corn to make it again!
mimi rippee
I made this last night part of a friend’s birthday meal. It was fabulous! I’d just made some garlic oil so I used that, and instead of jalapeno I used Tabasco. I had so much else to cook I enjoyed the time savers! Great recipe!
Tricia Buice
Thanks so much Mimi! Garlic oil sounds perfect and we love Tabasco too – great adaptations! Thank you for trying the recipe and for letting us know how it turned out for you. Yummy stuff!
Aaron
Simple and delicious! Makes a ton of salsa with a few ingredients! Inexpensive! All things I like. Thank you for sharing.
Tricia Buice
Thanks for giving it a try Aaron – we love this salsa!
Angie
I can’t wait to try this recipe. Sweet corn is in season now, and I’m growing the most amazing strawberry tomatoes that will be perfect in the recipe! Do you know how long this will keep in the fridge? I’d like to make a big batch and store it if possible.
Tricia Buice
Hi Angie! If using red onion the color will bleed into the sauce if kept for several days. That doesn’t affect the taste but it does discolor the dish. I think making it a day ahead works fine and should be consumed sooner, rather than later, for crisp corn and vegetables. They do get soggy if stored for long periods of time. We had leftovers for several days – I used it on a green salad and it was just fine. For best results I would try to serve within 24 hours. Hope this helps!
Chris Scheuer
This is my kind of appetizer Tricia, so fresh and full of flavor. I can’t stay away from the fresh corn at this time of the year. I put it in just about everything!
Tricia Buice
Love fresh corn here too! Hope you’re having a great week with family Chris – thanks for stopping by!