This easy corn salsa recipe takes less than 30 minutes to make and is a chef’s kiss to summer!
This corn salsa recipe is the essence of summer! Sure, you can pair it with chips, but it’s even better stirred into soups, spooned over fish, added to eggs, or served alongside grilled chicken. Who says salsa has to stay in its lane?
You may think it strange to see a sweet corn salsa recipe on a Mediterranean website, but the vegetable-heavy recipe is healthy, fits in well with Mediterranean Diet principles of eating whole foods, in season, and lots of plants. Add a can of beans to it and it’s practically a salad.
When sweet corn and tomatoes are in season, you can find me using this salsa recipe on almost everything. It makes a good amount, so while, yes, you can enjoy it with chips, I highly encourage you to mix up your salsa game a bit and use it to dress up your weeknight favorites.
Table of Contents
Sweet Corn Salsa Ingredients
- Poblano pepper: This large green pepper is mild. I roast it briefly to add a little charred flavor and remove the skin.
- Sweet corn: I used fresh sweet corn on the cob because it’s plentiful where I live, but you could use defrosted frozen corn as well. You would need about 2 cups of kernels.
- Tomato: I used one large tomato and removed the seeds to reduce the water in the salsa, but you could also use cherry, grape, or roma tomatoes.
- Olive oil: I love a spicy olive oil like our Spanish Hojiblanca.
- Red onion adds a pop of color to the salsa
- Garlic adds a little earthy spice.
- Jalapeño pepper: I like a mild salsa, so I remove the seeds for this recipe, but if you like more heat, then go ahead and leave the seeds in or add more jalapeño than the recipe calls for.
- Cilantro: If you are one of those people who think cilantro tastes like soap, you can leave it out.
- Lime is considered an acid; it helps preserve the color of the avocado and brightens the flavor of the dish.
- Avocado: You can make this entire dish ahead of time, but if making it more than an hour or so ahead of time, wait to add the avocado just before serving so it stays intact and is less likely to discolor.
- Aleppo pepper: I love the mild fruity heat of this spice. It adds warmth without overpowering the other flavors. I use it on almost everything. If you don’t have Aleppo pepper, you can substitute red chili flakes, but chili flakes are much hotter, so start with a little and adjust as you go.
- LEARN MORE: What is Aleppo Pepper and How to Use it
- TRY IT: Aleppo Pepper
- Kosher salt enhances the flavor of all of the ingredients. It’s important to taste the salsa after salting. If it tastes flat, you probably want to add a little more salt.
How to Make Sweet Corn Salsa
- Preheat the broiler. Place an oven rack about 6 inches from the broiler. Put the poblano pepper on a small baking sheet and set it under the broiler for 15 minutes. Use a pair of tongs and rotate the pepper once the skin starts to blacken, about every 5 minutes. Remove from the oven, transfer to a bowl, cover with a dish towel, and set aside to cool.
- Make the salsa: In a medium bowl, combine the kernels from two ears of corn, 1 diced tomato, seeds removed, 3 tablespoons olive oil, 1/4 cup diced red onion, and 2 cloves minced garlic. Stir to combine. Set a large, high-sided skillet over medium-high heat and add the mixture to the pan. Cook for 5 minutes, just until the onion softens a little, and the garlic becomes fragrant. Remove from heat. Return to the bowl.
- Finish the Salsa: To the bowl, add 1 minced jalapeno, seeds removed. Take the poblano, and use your fingers to remove the blistered and blackened skin, the stem, and the seeds (it should pull right off). Chop the pepper and add it to the bowl with the corn and tomato mixture. Add the diced avocado, lime zest, and juice from 1/2 a lime, 1/4 cup cilantro, 1 teaspoon Aleppo pepper, and 3/4 teaspoon salt. Stir gently to combine. Taste and adjust the seasoning by adding more salt and more lime juice.
Sweet Corn Salsa Variations
My version of corn salsa is mild because I use it less as a dip and more as a topping or addition to a main meal, and I don’t want heat to overpower the sweetness of the corn or fish, chicken or soup I serve it with. However, this recipe is easy to adapt to anyone’s palate.
- If you don’t like cilantro, leave it out
- Add a can of black beans or chickpeas for extra fiber and to stretch the recipe further
- Leave out the avocado
- Add diced mango or peaches for something sweet
- Kick up the heat by leaving the ribs and seeds in the jalapeño or by adding a little cayenne pepper
Ways to Use Sweet Corn Salsa
I know salsa is usually enjoyed along with chips as a dip for football parties or weekend gatherings, but salsa of any kind is an excellent way to boost the flavor and nutritional value of simple, healthy recipes.
I’ve been known to spoon sweet corn salsa over poached fish like flounder, top a grilled chicken to give it some pizazz, or stir it into a basic chicken soup or sweet corn chowder recipe. It’s even good added to scrambled eggs (sweet corn and eggs is one of my FAVORITE pairings) or if you’re feeling fancy, serve it with these Butterflied Lobster Tails for a lovely shoulder season dinner.
More Sweet Corn Recipes
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How to Make Air Fryer Corn on the Cob
Sides and Small Plates
Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette
Sides and Small Plates
Grilled Corn on the Cob
Salads
Grilled Corn Salad
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Sweet Corn Salsa Recipe
Ingredients
For the Salsa (Makes 4 cups)
- 1 poblano chile pepper
- 2 large ears of sweet corn, silks removed and kernels cut from the cob
- 1 large tomato, diced
- 3 tablespoons extra virgin olive oil
- 1/4 cup red onion, minced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeds removed, minced
- 1 Hass avocado, small diced
- 1 lime, zested
- 1/4 cup chopped fresh cilantro
- 1 teaspoon Aleppo pepper
- 3/4 teaspoon kosher salt
Instructions
- Preheat the broiler. Place a rack about 6 inches from the broiler. Place the poblano pepper on a small baking sheet and place under the broiler for 15 minutes. Use a pair of tongs and rotate the pepper once the skin starts to blacken, about every 5 minutes. Remove from the oven, transfer to a bowl, cover with a dish towel, and set aside to cool.
- Make the salsa. In a medium bowl, combine the olive oil, tomato, corn kernels, diced onion, and minced garlic. Stir to combine. Set a large, high-sided skillet over medium-high heat and add the mixture to the pan. Cook for 5 minutes, just until the onions soften a little, the garlic becomes fragrant, and the mixture warms through. Remove from heat. Return to the bowl.
- Finish the Salsa. To the bowl, add jalapeno. Take the poblano, and use your fingers to remove the blistered and blackened skin, the stem, and the seeds (it should pull right off). Chop the pepper and add it to the bowl with the corn and tomato mixture. Add the diced avocado, lime zest, and juice from 1/2 a lime, cilantro, Aleppo pepper, and salt. Stir gently to combine. Taste and adjust the seasoning by adding more salt and more lime juice.
Notes
- Visit our shop to browse quality Mediterranean ingredients, including olive oils, honey, jams, and spices.
- You can make this salsa up to 3 days ahead of time, but I would wait to add the avocado and tomato until just before serving.
