This simple corn homemade salsa is a fresh, healthy recipe that you can make anytime of the year. It’s especially wonderful with super sweet, fresh summer corn. This easy to prepare side dish brings sweetness and bright flavors to any meal. This homemade salsa is especially good paired with Mexican foods, and is a favorite on burrito bowls, Mexican chopped veggie salads, and tacos! This corn salsa is just like the corn salsa served at Chipotle, and let me tell you, it’s addictive.
My family cookouts are full of fresh veggies. We love to make our own homemade guacamole and my Aunt makes a killer pasta salad that I just go crazy for. Preparing all of that food usually leaves me with leftover veggies that I try to chop and repurpose instead of letting them hang out in the fridge getting no attention and eventually getting thrown away. We always seem to buy too many tomatoes, and we never seem to use the entire red onion, even though we put it in just about everything. I add to this some chopped cilantro, left over corn on the cob and lime juice and instantly I have a fresh, bright side dish for later in the week. I love how easy this homemade salsa recipe is to throw together and how delicious it is, even by itself. You could certainly serve this as a side dish to your burgers and grilled shrimp and chicken.
My hands down favorite way to serve homemade salsa is on taco night! Corn salsa pairs so well with Mexican flavors. The sweet corn paired with the acid from the limes and that great flavor from the cilantro. If you don’t hate cilantro (some people think it taste like soap) then please don’t skip out on this great ingredient! Fresh herbs are a great way to add flavor without adding lots of extra calories. The cilantro and chopped red onion really change this dish from sweet to savory, don’t skip out on them!
The next time you are grilling out, throw a few extra ears of corn on the grill and give this corn a smokey, roasted flavor. Once the corn is grilled and has had time to cool off, you just have to cut the corn off of the cob! Not sure how to do this? I got you covered. Here is a trick I learned from my hours and hours of watching Food Network though my teens and early 20’s. Get two bowls, one small and one pretty large. Flip the small bowl upside down and place it in the center of the large bowl. Hold your ear of corn firmly on the upside down small bowl. Cut down the length of the cob in sawing motion, going around the entire ear of corn. All the kernels will fall into the large bowl, leaving you with NO MESS to clean up after.Ole! Taco Tuesday is getting a fresh makeover with this simple corn homemade salsa #vegan #tacotuesday… Click To Tweet
- 1½ cups fresh corn (about 2 ears of corn)
- ½ cup chopped red peppers
- 1 tomato, chopped
- ¼ cup chopped red onion
- 2-4 tbs. chopped cilantro
- juice 2 limes
- ½ tsp. salt
- Cut corn from cob. Add the remaining ingredients to the corn. Stir and refrigerate 30 minutes to let flavors combine.
- Serve with your favorite Mexican dish or on the side of your favorite dish.
What about you?
- What is your favorite way to use leftover veggies from a party?
- Have you ever cut corn like this?
- Do you have any tips on grilling corn?