This fresh corn salsa recipe is the perfect summer appetizer! It's made simply with sweet corn, onion, jalapeño, cilantro, lime and a dash of chili powder (avocado is optional). Recipe yields about 4 cups salsa.

Fresh Corn Salsa

corn

onion

avocado

cilantro (about 1 bunch)

lime juice (about 2 limes), to taste

white wine vinegar

chili powder

cumin

fine sea salt

In a medium serving bowl, combine all of the ingredients. Stir to combine.

Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of salt. For more spice, add more jalapeño.

For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Hi!   This really looks yummy!  I’m not on instagram or Twitter but I really don’t see any reviews on the recipes.  Are you new?   
Keep it up!  Everything looks amazing!
Nancy

Delicious! We were already planning on making the colorful weeknight burrito bowls from your cookbook and I was just going to do corn on the cob, but this salsa was a much better option and was most excellent with the burrito bowl. Thanks, as always, for your tasty, fresh recipes!

Had all the ingredients and am planning a burrito bowl for lunch tomorrow - this came together wonderfully. Thanks for another amazing recipe! So good!

This was excellent!  We were already making the colorful weeknight burrito bowls from your cookbook, and I was just going to do corn on the cob, but when this recipe popped up in my inbox, I knew we had to try it.  Very tasty!  And easy to throw together, I just used about 1/4 of the cilantro - still great. Thanks, as always, for all your great recipes.

This was fabulous!  It came together SO quickly (seriously, like 5 minutes) and the flavours were fresh and satisfying.  This is definitely going into my summer rotation.  I forgot to pick up jalapenos and substituted red pepper flakes - definitely not the same flavour, but worked in a pinch!

On another note, I made this for the first time on an evening I was having company over - a risky move! - and of course it turned out perfectly.  Thank you for your delicious, nourishing, and consistent recipes!

Delicious!
Put this generously over crispy lettuce and added black beans, tomato and avocado. Great summer dinner!
Thanks for continuing to post great vegetarian options.

Just happened to get 4 ears of corn and a couple of tomatoes in my CSA share, so I made this and some pico de gallo (also your recipe). Delicious! Plan on making this all through the summer.

I made half of the recipe yesterday and we ate it all! So good! Went today and bought ingredients to make the full recipe! Such awesome flavor with very simple ingredients! We were talking about adding this to our tacos!

Simple and delicious! I grilled my corn lightly on a grill pan, omitted the avocado, and served with your portobello poblano fajitas (one of my all-time favorite recipes) with slice avocado and red salsa. I added a little feta to the leftovers and ate them on their own--so good! I feel like you could add pretty much anything you wanted to this salsa-- black beans, diced bell pepper, halved cherry tomatoes--and it would be good.

Easy and delicious. I used frozen corn and cooked in an iron skillet until charred. I'm going to top black bean tacos with it.

This past week, we didn't have corn in our CSA box, and I nearly cried.  We've been making this salsa for the past few weeks, and it is amazing.  We eat it as a side dish, though -- it's out there.....I don't think I could limit myself to eating it as just a salsa.  

Thanks for another great recipe!

I made this yesterday &amp; all who tried it loved it (including my kids)!

I did throw the onion in the blender, and as I didn't have jalapeno I added a little red ancho chili powder that had a very subtle heat in its place.  

This is a recipe I will keep around for a long time.  Thank you so much for sharing!

Made this today. Delicious! Another keeper from Cookie and Kate.

My family loved it! My husband has GERD, so I subbed milder ancho peppers for the spicier kind and threw in a little smoked paprika.  It gave me something different to do with the fresh corn that I found on sale. Especially loved by my gluten-intolerant daughter who is always looking for something healthy to snack on when she gets home from classes.

Thank you for the recipe!  This was a hit in our house for dinner!

Great recipe! I stumbled upon it while trying to figure out some meal prepping for a calorie cut and it is the perfect low calorie burst of flavor that my meals needed.  My question is: have you ever tried it with frozen corn and how much of a difference did it make?

Delish!  Tested this out for a Mexican themed event we are having.  So fresh on top of tacos.  Can’t wait to make it again!

Made this with fresh corn grilled in my grill pan and no avacodo. Found it to be dry and a bit bland. Will add smoked paprika and more spices to the leftovers to see if I can salvage it. Queso Fresca would be a nice addition, too.

I made this today and it is SO GOOD. I could just eat in plain with a spoon tbh. I followed the recipe exactly and it didn't need anything extra, which is rare! 
I will be eating this throughout the week by adding it to burrito bowls or just having it as a snack with chips :) Thanks for another great recipe Kate!

https://content.jwplatform.com/videos/MF6Wn7np.mp4

Watch how to make fresh corn salsa in this short recipe video! This salsa recipe is a party-worthy dip. It’s also a great component to use in tacos, burritos and more. 

fresh corn salsa

Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

Cost: $3.14 /serving

Author : Cookie and Kate

Ingredients

Instructions

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