Corn Salsa Recipe

4.89 from 9 votes

Corn Salsa is a 15 - minute delicious, vegan, gluten-free corn salad recipe. Learn how to make corn salsa at home in a few simple steps.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Mexican

Servings:

Calories: 204kcal

If you are using fresh and raw corn kernels boil them for 3 - 5 minutes in the salted water.
Strain in a colander and allow to cool down completely at room temperature.
Chop all the vegetables and herbs for the salsa. Set aside.

In a mixing bowl combine the corn kernels, and vegetables.
Add lemon juice, salt, red chili flakes, olive oil, and fresh coriander. Mix nicely, taste and adjust the seasoning accordingly.
Keep salsa in the fridge for at least 30 minutes before serving for the flavors to develop.
Serve Corn Salsa with nachos or as a BBQ side-dish.

You can either grill or boil corn kernels for this salsa recipe.
If you are planning to use frozen or tinned corn kernels for this salsa recipe then no need to cook them. Rinse nicely with water to get rid of starch and preserving juices.
Adjust the number of chilies according to personal taste preference.
If stored in the refrigerator in an airtight container or mason jar, salsa lasts for a week. At room temperature, it is best to consume any salsa within 2 - 3 hours, especially during the summer season.
Vegetables: The best part of this salsa recipe is you can add any vegetables of your choice to make it more colourful and tasty. From finely chopped avocado, bell pepper, and tomato (deseeded) to jalapeños, feel free to add vegetables of your liking to the salsa. Keep in mind that vegetables with a crunch are a great fit for this summer salsa.