This easy corn salsa recipe is a regular feature on my family dinner table as it takes minutes to prepare. I like to include shallot, red pepper, tomato, red chilli and some freshly chopped coriander. However, as with most salsa recipes use the fruits and veggies you enjoy eating.
The salsa dressing for this homemade corn salsa uses a few basic ingredients most of you will have in your stores at home. I like to add lime juice to bring a burst of zesty freshness to the sweetcorn salsa.
It’s a great corn salsa for tacos, it works with a grilled chicken taco like I’ve done here. Alternatively try it with pulled pork, some grilled steak, grilled prawns or pan fried fish. The options are endless, keep things simple and enjoy this salsa with some crispy tortilla chips.
Homemade corn salsa is fresh and vibrant, it tastes so much better than any store bought salsas which I find can be gloopy. Also, with this sweetcorn salsa there isn’t excessive amounts of salt or sugar, nor any additives or preservatives, making it a healthier option.
Why you’ll love this recipe
- The perfect balance of flavours sweet corn, sweet tomatoes, fresh coriander and the zing of zesty lime.
- Make ahead earlier in the day and store the salsa in the fridge until you are ready to serve.
- Preparation of minimal and this homemade corn salsa is ready to enjoy in just 10 minutes.
- Containing no gluten or dairy this easy corn salsa is suitable for gluten free, dairy free and vegan diners.
Corn salsa ingredients
- Corn – for ease I’ve used a tin of sweetcorn.
- Pepper: I’ve used a red bell pepper, but feel free to use any other colour.
- Tomatoes: for taste I like to use smaller tomatoes like San Marzano or cherry tomatoes, I find they’re not as watery as larger tomatoes.
- Shallot: I add a banana shallot as it has a mild onion flavour.
- Chilli: I’ve used a red chilli which I’ve de-seeded. You could also use a jalapeno pepper which has a slightly milder flavour.
- Fresh herbs: I’ve added a large handful of coriander leaf (cilantro) for a burst of fresh herb flavour.
Corn salsa dressing ingredients
- Oil: I’ve used extra virgin olive oil as it has a great nutty flavour. You could also use regular olive oil, sunflower oil or avocado oil, whichever you prefer.
- Acid: when it comes to acid I like to add sherry vinegar to the dressing as well as the juice of a freshly squeezed lime for a burst of citrus.
- Sugar: I add a little caster sugar to balance the sweetness, you could also use honey or maple syrup.
- Seasoning: there’s so much flavour in this salsa I keep the seasoning simple with some sea salt and freshly ground black pepper.
How to make corn salsa
- Place the sweetcorn, red pepper, tomato, shallot, chilli and coriander in a bowl and stir to combine.
- In a separate small bowl add all the dressing ingredients, Whisk well to form a dressing and pour over the sweetcorn mix.
Recipe variations
- For ease I’ve used a can of sweetcorn, but you can use fresh cobs of corn and remove the kernels.
- Replace the shallot with red onion which also has a milder onion flavour.
- Swap the red bell pepper for any other colour of pepper.
- I’ve used San Marzano tomatoes as they are deliciously sweet and when cut up don’t water down the salsa quite as much as larger tomatoes. However, feel free to use any variety of tomato in this salsa. If using larger tomatoes add roughly 2.
- The chilli heat in this salsa is easily adjusted to taste. Don’t like chilli heat then leave it out. If you love your food extra spicy add an extra chilli or a pinch of red chilli flakes in the dressing.
- I’ve added coriander (cilantro) but you can add in any other fresh herbs like basil, parsley, tarragon or dill.
Serving suggestions
This versatile salsa pairs really well with a variety of different sides. As it’s made with canned corn its an easy side dish that I enjoy the year round, but particularly over the summer months when I I’m barbecuing.
The balance of sweet, fresh and slightly sour flavours work really well with grilled meats like my Lemon Paprika Chicken Kebabs. This is also a great corn salsa for tacos, serve it with my Easy Chicken Tacos. Or load it onto your favourite tortilla chips.
I also like to serve this homemade corn salsa alongside my Spicy Baked Chicken Wings or Classic Loaded Hot Dogs.
Useful hints and tips
- If time permits, make the salsa ahead of time and set aside to sit. This allows the flavours in the dressing to meld together with the salsa ingredients. Just give everything a stir to recombine when ready to serve.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Get ahead as you can make this salsa up to a day in advance and store overnight in the fridge. Just give everything a good stir again before serving.
Store leftover salsa in an airtight container in the fridge for 3-4 days.
Most salsas will contain some form of acid to balance the flavours in the dressing you add. Vinegar is often used, as well as citrus juice like lemon, or the lime juice I’ve used here.
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Additional recipe suggestions
If you like this recipe then try some of my other easy salad and salsa recipes:
- Fresh Tomato Salsa
- Easy Guacamole
- Avocado Cream
- Easy Bean Salad
- Spicy Chickpea & Carrot Salad
- Fennel & Apple Slaw
For other fresh salad ideas, head to my Best Salad Recipes post where you will find links to all my favourite salads and salsas in one place.
Easy Corn Salsa
Equipment
- chopping board
- Sharp kitchen knife
- measuring spoons
- Medium serving bowl
- Small bowl
Ingredients
- 340 g tin sweetcorn (drained)
- 1 red bell pepper (diced)
- 140 g San Marzano or cherry tomatoes (diced)
- 1 banana shallot (finely diced)
- 1 red chilli (de-seeded and finely chopped)
- 1 large handful coriander leaf (finely chopped)
Salsa Dressing
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- juice of a lime
- ½ tsp caster sugar
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
Instructions
- Place the sweetcorn, red pepper, tomato, shallot, chilli and coriander in a bowl and stir to combine.
- In a separate small bowl add all the dressing ingredients, Whisk well to form a dressing and pour over the sweetcorn mix.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •