The best quick and easy corn salsa recipe, homemade with simple ingredients. A sweet and spicy Mexican one pot side dish or appetizer, ready in 20 minutes. Loaded with corn, onion, peppers, jalapenos, lime juice, cilantro.
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This tastes very similar to Chipotle's salsa. It's fresh, colorful, sweet, spicy and tangy. Like this Pico De Gallo Salsa (One Bowl), this salsa is perfect for Summer bbq parties, Taco Tuesday, football season, game day, tailgating parties and even Cinco de Mayo. You can even mix it in with this Salsa Chicken (One Pot) or this Salsa Verde Chicken (One Pot) to truly take those meals over the top.
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Key ingredients
- Frozen corn- Makes an easy shortcut for an already easy recipe.
- Peppers- You will need jalepenos as well as red, green, and orange peppers.
- Red onions- Adds sharpness, crunch, and color.
- Tomatoes- I like to use grape or cherry tomatoes for ease and less seeds.
- Lime juice- Add for that tart zest of Mexican flavor.
- Cilantro- Brings in the classic taste and a splash of color.
- Spices- Including salt, pepper, garlic powder, ginger powder, and paprika.
Variations
- Add tomatoes- I used Roma tomatoes but you can also use cherry tomatoes/grape tomatoes.
- Grilled or Roasted version- If the weather is good and you can fire up the grill, use roasted corn. It adds a wonderful smoky flavor.
- Avocado version- Mix in 1 finely chopped avocado, making it nice and creamy.
- Make it spicy- Add more jalapenos and don't remove their seeds. You can also sprinkle some red chili flakes or use hot peppers like habaneros.
- Make it creamy- Mix in ½ cup Cotija cheese and ⅓ cup sour cream.
- Mix in- Some black beans or kidney beans.
- Sweeten it- With 1 finely chopped mango.
How to make easy one pot corn salsa recipe from scratch?
1. Add all ingredients into a bowl- This includes all vegetables, herbs/spices, and lime juice.
2. Mix everything together- Chill in the fridge and serve.
What to serve with this?
- It’s typically served with chips like tortilla chips or pita chips as an appetizer for Summer parties.
- You can also serve it as a side dish with meat and seafood such as grilled or baked fish (salmon), pork, beef like Perfect Roast Beef (One Pot), Garlic Butter Steak Bites (One Pot), chicken like Black Pepper Chicken (One Pot), shrimp.
- My favorite way to enjoy it is to use it as a topping in rice bowls, burrito bowls, tacos, tamales, burritos, enchiladas, tostadas, nachos, quesadillas. Mix it with Cilantro Lime Rice (One Pot), beans, Vegetable Fajitas (One Pan)and cooked meats such as Mexican Shredded Chicken (One Pot) or Steak Fajitas (One Pot) or Chicken Fajitas (One Pot) for a truly filling meal.
Tips and techniques
- Serve warm or cold- Typically, it's served cold and I don't recommend heating it or cooking it because it loses its crisp texture.
- Do not use a blender– This is supposed to be a chunky salsa. When you add everything in the blender, the salsa becomes mushy and liquid-based. Just finely chop up all of your ingredients and toss them together.
- Adjust the amount of ingredients– There’s no such thing as “too much” or “too little” in this recipe. Make adjustments, based on your preference.
- Let it rest– This is important because that 20-30 minutes chilling time at the end allows all the flavors to blend together and deepen.
- Dice vegetables- To roughly the size of the corn kernels for an uniform look and ease in eating.
Recipe FAQs
My first choice would be fresh corn since it has the best flavor and texture, followed by frozen corn, which works very well. However, I don't recommend using canned corn since it's too soft and soggy and doesn't have the best flavor or texture.
Either lime or lemon juice can be used but I recommend the lime since it gives this dish an authentic Mexican flavor.
If you don't want the spice simply use a different pepper, such as green bell peppers or poblano.
Storage
- Refrigerate- Store in a sealed container for 2-3 days.
- Freeze- I do not recommend this for salsa.
- Make ahead- Make a day in advance, store in the fridge in a sealed container, then serve.
- Reheat- There is no need to warm this up, because it is a cold dish.
More salsa recipes
- Mango Salsa (One Bowl)
- Pineapple Salsa (One Bowl)
- Strawberry Salsa (One Bowl)
- Easy Salsa Verde (Blender)
- Cranberry Salsa with Cream Cheese (Blender)
Recipe
Easy One Pot Corn Salsa
Video
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Ingredients
- 3 cups Corn Frozen, Thawed and drained
- ¾ cup Peppers Variety of red, green, yellow and orange
- ¾ cup Tomatoes Finely chopped, Seeds removed
- ½ cup Red onions Finely chopped
- 1 Jalapeno Finely chopped, Seeds removed
- 2-3 tablespoon Cilantro Roughly chopped
- 2 tablespoon Lime juice Or lemon juice
- Salt To taste
- Pepper To taste
- 1 teaspoon Garlic powder
- 1 teaspoon Ginger powder
- ½ teaspoon Paprika
Instructions
- In a large mixing bowl, add corn, peppers, tomatoes, onion, jalapeno, cilantro, lime juice, salt, pepper, garlic, ginger, paprika.
- Mix everything together.
- Cover and chill in the fridge for 20-30 minutes to let the flavors deepen. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for 2-3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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