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Sweet Corn Salsa

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bowl of sweet corn salsa with chips and lime

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.

 

fresh corn, tomatoes, limes, garlic, onions and jalapeños

The fresher the corn, the sweeter the kernels – so always try to either use or freeze the corn as soon as possible.

 

 

fresh corn, chopped tomatoes, onions and jalapeños with cilantro

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.

 

 

sweet corn salsa in a spoon

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!

 

chips and sweet corn salsa with limes

Pass the chips please – I’m making a meal out of this amazing sweet corn salsa!

 

 

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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! #savingroomfordessert #corn #salsa #sweetcornsalsa #summercorn #mexican #chipsandsalsa

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Print
Sweet Corn Salsa
Prep Time
15 mins
Cook Time
4 mins
Total Time
19 mins
 
Sweet summer corn is the star of this fresh tasty salsa. Great served with chips, on chicken, fish or tacos.
Course: Appetizer
Servings: 3 cups
Author: Tricia
Ingredients
  • 4 ears of sweet corn, or 4 cups frozen
  • 1 tablespoon extra virgin olive oil
  • 3 medium tomatoes, diced
  • 1/2 a red onion, finely chopped
  • 1/2 cup loos 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
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fresh ground pepper
Instructions
  1. 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.

 

IMG_4831

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:

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

 

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47 Comments

  1. mimi rippee says

    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!

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  3. Angie says

    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.

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    • Tricia Buice says

      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!

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  15. Betty says

    Love this salsa- all of the flavors of summer! Sweet corn is definitely one of the best perks of summer. Growing up on a farm spoiled me for anything but super fresh corn. My dad would always tell my mom to get the water boiling because he was going out to pick the corn for supper. 🙂

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  20. Monica says

    I would not be able to resist the just-picked corn either! This is a beautiful salsa – great way to showcase that fresh corn. It really doesn’t get any better. I would hoard all 3 cups of this for myself. : )

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  21. handmade by amalia says

    We have beautifully fresh corn available in the market just now. It is so good we usually have it as is, but it is a great idea to make a salsa, wouldn’t have thought of it. Had to catch up on work and chores over the weekend because of my vacation, but next weekend will be all fun!
    Amalia
    xo

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