Corn Salsa
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Corn Salsa

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Memorial Day, swimming and summertime barbecues are right around the corner, so I thought I would get your tummies rumbling with a salsa that's full of vibrant colors, fresh flavors and lots of nutrition.

Ever since corn reappeared at our local Farmers' Market a couple of weeks ago, I've been serving the kids this Corn Salsa as a side dish, but then I realized it's also the perfect accompaniment to a bag of tortilla chips as a dipping salsa. No matter how you decide to serve it, it's super simple to make and perfect to double or even triple if you have a bunch of people coming over.

This recipe is part of Food Network's Summer Fest. Check out all the other corn recipes below!

Jeanette's Healthy Living: Mexican Corn Salad "Esquites"
Virtually Homemade: Grilled Corn with Ancho Chili Butter and Fresh Lime
Domesticate Me: Campfire Chicken Packets with Zucchini, Corn and Cherry Tomatoes
Dishin & Dishes: Elote (Mexican Grilled Corn) Three Ways
Feed Me Phoebe: Corn on the Cob with Sriracha Lime Butter
Taste With The Eyes: Hello Summer Salad
Napa Farmhouse 1885: Fresh Corn, Roasted Tomato and Pickled Garlic Pizza with Cornmeal Crust
Red or Green?: Corn & Green Chile Corn Muffins
Made by Michelle: Roasted Corn and Black Bean Salsa
Blue Apron Blog: Summer Succotash with Cod and Pickled Grapes
Devour: Four Grilled Corn Favorites
The Heritage Cook: Fresh Corn and Tomato Salad
The Sensitive Epicure: Cilantro Rice with Corn, Black Beans and Avocados
Pinch My Salt: Grilled Corn Guacamole
Daily*Dishin: Manchego Lime Roasted Corn
Weelicious: Corn Salsa
FN Dish: Off the Cob Salads

Corn Salsa  (Serves 4-6)

  • Prep Time: 2 mins,
  • Rating:
    Rate this recipe
Memorial Day, swimming and summertime barbecues are right around the corner, so I thought I would get your tummies rumbling with a salsa that's full of vibrant colors, fresh flavors and lots of nutrition. Ever since corn reappeared at our local...

Ingredients

  • 1 16 oz bag frozen corn, defrosted (or 2 cups fresh corn, cooked)
  • 1 red bell pepper, diced
  • 2 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • juice of 2 limes
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil

Preparation

  1. 1. Place all of the ingredients in a bowl and combine.
  2. 2. Serve with tortilla chips or as a side dish.
Corn Salsa

Nutrition Information

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Comments






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  2. Pingback: Hello? Summer calling… • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  3. Pingback: Roasted Corn and Black Bean Salsa

  4. Pingback: Feeding Friends: Corn on the Cob with Siracha Lime Butter | Feed Me Phoebe

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  6. Pingback: Light Mexican Corn Salad Recipe (Esquites) - Jeanette's Healthy Living

  7. Pingback: Summer Succotash with Cod & Pickled Grapes | Blue Apron Blog

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    November 29, 2011 at 11:20 pm

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  10. Greenwich Mommy

    May 23, 2011 at 9:26 am

    Made this to go with BBQ Ribs this weekend and it was a HUGE hit; both as a dip and as a side dish! Can’t wait to make it as a side for some fish as well. (I took the suggestion of another reader and added black beans…YUM)

  11. yeni

    May 19, 2011 at 8:09 am

    Corn salsas are super yummy. I have tons of cilantro growing in the garden and haven’t been able to use enough to keep it under control. This recipe will come in handy. Thanks for sharing!

  12. Rachel @ Rachel's Recipe Reviews

    May 19, 2011 at 7:36 am

    Looks delicious! I have some cilantro right now…hmmm :)

  13. Jessica

    May 18, 2011 at 1:36 pm

    Yummy! One of my favs! I add black beans to mine for some protein. Delicious!

  14. Dani

    May 18, 2011 at 12:30 pm

    It just looks so pretty!

    I am making your chicken leg recipe tomorrow night, and I think this would make the perfect side dish….in fact, is this salsa not pictured with the chicken legs??

    Thanks again so much for sharing your wonderful recipes :)