If you love corn, you will want to give the BEST Corn Salsa recipe a try. This copycat Chipotle corn salsa is made with only 6 simple ingredients. This salsa is perfect for dipping, topping, or eating by the spoonful! A few minutes in the kitchen and you’ll be enjoying sweet and spicy Mexican corn relish over some of your favorite vegan dishes!
There are few things I really feel certain about in this world, but one thing I know for sure is I love fresh corn salsa recipes. And “love” is not a word I throw around loosely. OK. Maybe it is, but it’s still something special when it comes to today’s recipe.
Why You’ll Love Sweet Corn Salsa Recipes
The thing is, I’ve had a lifelong love affair with corn. I mean really, what American hasn’t? Especially when you grow up in the midwest where you see it growing from every patch of land available. If the midwest had a capital it should be called Corn City.
When we go to our local Chipotle, I order the vegetarian burrito bowl. And when I make my way down to the salsas, I ask for a little of each, but a lot of the hot…and a lot of the corn.
There’s something about the fresh flavors and the texture of corn that makes this Mexican corn relish salsa add an extra touch of deliciousness to your burritos or salads.
Alternatives to Cilantro
This recipe calls for cilantro, and for me personally, it’s an important ingredient. However, iff you’re not into cilantro, you can try these alternate herbs instead:
- Freshly chopped parsley
- Freshly chopped chives
- Buy store-bought chopped, dried cilantro (which is less potent and may be more tolerable for your cilantro hater).
How to Make Corn Salsa Easy
It’s easy to make a homemade corn salsa dip. First, you’ll notice the short list of corn salsa ingredients:
- corn on the cob (or frozen corn)
- fresh jalapeños
- lime juice
- red onion
- fresh cilantro
So, this easy corn salsa begins with four ears of real corn. How you cook that corn is up to you, but I prefer to microwave them in the silks. I put the whole ear of corn in the microwave and then cook it for 4 minutes per ear, so 16 minutes.
Then remove them from the microwave (use oven mitts), and cut off the cob end and push the ear out of the silk. It’s so easy!
Once the corn cools, use a knife to cut the corn off each ear. Transfer the corn to a serving dish and add this: chopped jalapeño, chopped red onion, chopped cilantro, and some salt. Top that with some lime juice and that’s all it takes to make Mexican corn salsa recipes! Perfecto!
Note: Add chopped tomatoes to make corn tomato salsa.
Serve it Up
Now I have this recipe, I can make salsa with corn any time I want. But how do you serve it? Great question! Sure, it’s great on vegan burritos. But it’s also pretty tasty on a vegan taco salad along with some Sofritas of course!
Recipes for corn salsa are so good, you can add them to a variety of dishes. For example, I even put this stuff on my vegan baked potato. It’s crazy, I know! Of course, I also make corn salsa for tacos and vegan enchiladas! Any dish that could use a zest of freshness can be enhanced by a spoonful or two of this tasty condiment.
Love Vegan Corn Recipes?
Do you love dishes like fresh corn salsas? You’ll definitely want to check out these tasty vegan corn recipes too:
- Check out this Vegan Cornbread — not too sweet, but just right! It’s perfect for chili, soups, and stews!
- Or how about this Vegan Cheesy Corn Casserole. So good as a side dish!
- Vegan Taco Cornbread Casserole is an amazing and filling main meal!
- Add frozen corn to this Vegan Pasta Salad recipe!
The trick to making the best Mexican corn relish is this: you have to use fresh corn, right off the cob. I highly recommend your farmer’s market to support a local farmer. But if you can’t make that happen, head on up to your grocery store and buy a few ears of real corn. I love these tips on selecting the best corn.
Alliteratively, if you don’t have access to a farmer’s market, you can use bagged frozen corn. However, I do not recommend using canned corn for this recipe.
If corn on the cob is out of season, you can make do with frozen corn, but never use canned corn. Believe me, I’ve tried. It wasn’t pretty.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Sweet Corn Salsa
- 3 ears of fresh corn 1½ cup frozen, still in the husk
- 2 teaspoons fresh jalapeños and rinsed to remove seeds, finely chopped
- ¼ cup red onion minced
- ¼ cup fresh cilantro or if you’re not into cilantro, try fresh parsley, chopped
- Juice from one lime
- ½ teaspoon sea salt
- Place the 3 ears of corn, still in the husk, in the microwave and cook for 12 minutes. That may sound crazy, but trust me, it works. When the time is up, remove the ears of corn from the microwave (be sure to wear gloves to protect your hands from getting burned). Place the hot ears of corn on a cutting board. Chop off the bottom of the corn, and then use your gloved hands to press the corn out of the husk from the other end. No silk! Do this to all 3 ears and then allow them to sit on the cutting board to cool.
- Allow the ears of corn some time to cool and then use a serrated knife to shave off the corn. I simple hold the ear of corn upright with the base of it resting on the bottom of the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
- Place the corn in a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one line, add the salt and stir until well-combined.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.