Corn Salsa

This super flexible corn salsa can be made with roasted, grilled, raw, or frozen corn. It is both sweet and spicy and is filled with red onion, cilantro, Calabrian peppers, and a uber limey dressing that makes this salsa super addictive. Your tortilla chips don’t stand a chance!

Print Recipe

Prep Time: 20

Cook Time: 5

Total Time: 25

Servings:

Calories: 51kcal

Author: Meiko Temple

Ingredients

3 ears of corn or 2 1/2 cups corn kernels roasted, grilled, or sauteed
⅓ cup red onion finely chopped
2 tablespoons Calabrian red peppers minced
2 tablespoons cilantro finely chopped

Dressing

2 large limes 1 teaspoon zest, 1/4 cup juice
2 tablespoons granulated sugar
1 tablespoon white wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon coriander
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

To make dressing

In a small bowl add the marinade ingredients and whisk until combined. Pour marinade over the corn medley and toss until everything is coated.

To assemble corn salsa

If using corn on the cob first cut kernels from the prepared cob. If using frozen corn thaw out and sautee. Add corn to a medium bowl with red onion, Calabrian red peppers, cilantro, and toss.
Serve room temperature or chilled, as a dip or topping.

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Nutrition

Equipment

Cast Iron Grill Pan - 12 inch

Chef's Knife

Bowl Set

Whisk

Wooden Spoon

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.