Canned Corn Salsa

This corn salsa recipe can be made with fresh corn or canned corn. The flavors are INCREDIBLE: it's a mix of sweet, salty, sour (just a little from the lime) and a spice (just a hint from the jalapeno).

This recipe is delicious as a dip for chips, a stand-alone side dish or topping for chicken, fish, or salads.

Ingredients:

The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it in 3 simple steps:

• 3 cups cooked corn (canned or fresh)*
• 2 cloves garlic, minced
• 2 tablespoons lime juice 
• 1 red bell pepper, diced
• 1 small jalapeno, diced 
• 1 tablespoon white wine vinegar
• ¼ cup cilantro, chopped
• ½ red onion, diced  
• ¼ teaspoon salt
• ¼ teaspoon pepper

How to Make Corn Salsa

Step 1: combine all ingredients in a large bowl and stir to mix. 

Step 2: taste and make adjustments as preferred (add more salt, pepper or lime juice to taste). 

Step 3: for best flavors, cover and refrigerate for at least 20 minutes before serving (this allows the salsa to marinate). 

Tips & Tricks for This Recipe

Refrigerate & marinate: the longer this recipe sits, the better it tastes! Let it sit in your fridge for at least 20 minutes before serving. I like to let it marinated for 2 - 3 hours for even stronger flavors. Stir before serving.

Taste & season: once you've made your corn salsa, taste it and adjust seasonings to your preference. Add more salt and pepper (we usually do this), or additional lime juice for more citrus flavor.

How to Serve Corn Salsa

Corn salsa is most popular as a dip for tortilla chips, but it can also be a stand-alone side dish or topping.

Some other ideas for serving corn salsa are: as a side dish (eat it with a fork), as a topping for grilled chicken or fish, or on top of salads or sandwiches.

How to Store Corn Salsa

In the fridge: store leftovers in an airtight container for up to 3 - 5 days.

In the freezer: it's not recommended to freeze this recipe because the flavors are best enjoyed fresh.

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