Corn Salsa

This sweet corn salsa recipe, similar to Chipotle’s and made in 30 minutes, is an easy fresh dip that goes great with any Mexican or Southwest dish!

Corn salsa is great in soups, salads, bowls, burritos, and tacos! It also goes great with corn chips, which I like to use instead of utensils😉!

The corn is sweet, the jalapeno and the red onion are spicy, the roasted poblano peppers are smoky, and the cilantro and lime juice add just the right punch of tangy flavor.

This recipe is so quick and easy! For the most part, you chop and drop the ingredients into a bowl and mix.

Roasting the peppers

The most challenging part of this recipe is roasting the poblano peppers. You could easily roast your peppers ahead of time and have them ready to go when you get a hankerin’ for some tasty corn salsa!

To roast the peppers, brush them with some oil and put them under the broiler until the top side of skin is blackened and charred. Turn the peppers over and char them on the other side. It takes about 5 minutes per side, depending on your oven.

The skin should be blackened and blistered. Be sure to watch them closely. Next, put the peppers in a sealed paper bag or a bowl covered with plastic wrap. Let them sit for about 10 minutes, then the skin will peel off easily. Peel off  the outer skin, discard the seeds, and dice into small pieces.

Artzy Foodie Tip: This same method works for roasting red peppers too.

How to make corn salsa

The rest of the recipe is a piece of cake! Cook 16 ounces frozen corn according to package directions, dice 1/4 red onion and a jalapeno pepper, chop 1/2 bunch cilantro, add the juice of a lime, season with salt to your taste, and add your diced, roasted poblano peppers.

Artzy Foodie Tip: This salsa works best with frozen corn. 

Gently mix it all together and enjoy!

Storage

Store your corn salsa in the refrigerator in an air tight container for 1 week.

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Print Recipe

5 from 2 votes

Corn Salsa

A sweet, spicy, smoky, and tangy dip that goes great with any Mexican or Southwest dish!

Prep Time30 minutes mins

Total Time30 minutes mins

2 Cups Corn Salsa

Ingredients

• 16 ounces frozen corn cooked according to package directions
• 1/4 red onion finely chopped
• 1 jalapeno finely chopped
• 1/2 bunch cilantro finely chopped
• 1 lime juiced
• salt to taste
• 2 poblano peppers roasted and diced

Instructions

• Mix all ingredients together and enjoy!

Notes

To roast the poblano peppers, brush with oil and broil on both sides until the skin is blackened and charred, about 4-5 minutes on each side. Put the peppers in a sealed paper bag or a bowl covered with plastic wrap and let sit 10 minutes. Remove the peppers , peel the skin off, remove the seeds, and dice. This method works for roasting red peppers too.

Frozen corn is best for this recipe.

Nutrition

Calories: 263kcal | Carbohydrates: 64g | Protein: 8g | Fat: 2g | Sodium: 16mg | Potassium: 929mg | Fiber: 9g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 131.1mg | Calcium: 32mg | Iron: 2.1mg

Course: Appetizer

Cuisine: Mexican

Keyword(s): Corn Salsa

Recipe Author: Niki Medlin

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