Corn Salsa Recipe

This is a perfect, fuss-free salsa recipe for backyard bbq, potluck, or party. No need to spend hours in the kitchen. It makes an excellent, fulfilling lunchbox snack for kids and adults. Pack some munchies on the side, and an exciting-looking, colorful snack for the lunchbox is ready in less than 15 minutes. This corn salsa is vegan and gluten-free. Who would not like to bookmark such a life-saving salsa recipe? Anything with plenty of corn kernels in it is my favorite. I love the sweetness of corn kernels. So I never miss a chance to sneak them into a few of my favorite dishes:

Corn ChaatCrispy CornSweet Corn SoupCorn Paneer CutletCorn Cheese MuffinCream of Corn Soup

How To Cook Sweet Corn

Grilling Method: If you are in a grilling mood, use corn on the cob for this corn salsa recipe. Grill the whole corn on the cob, remove the charred corn kernels and use them to make the salsa. Ohh, man, they taste super smokey and delicious in the salsa. Boiling Method: You can boil corn kernels in salted water for 5 – 10 minutes. The moment they are al-dente, transfer to a colander or sieve. Allow corn to cool completely before using it in salsa.
Frozen/Tinned Corn: If you plan to use frozen or tinned corn kernels no need to cook them. Rinse nicely with water to remove starch and preserve juices. Then allow them to sit on a metal colander for 5 – 10 to drain the water completely. Vegetables: The best part of this salsa recipe is you can add any vegetables of your choice to make it more colorful 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.

Watch Salsa Video

What do you eat corn salsa with?

Serve corn salsa with chips or crackers. It can be layered on loaded nachos or stuffed inside tacos and quesadillas. Salsa is a great side dish for a meaty BBQ main course or a burrito bowl.

How to store corn salsa?

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.