This is the best corn salsa recipe! Easy to make and with simple ingredients, you will love this with chips or to top your tacos. This is a must for all of your taco nights.
This corn salsa recipe is one of my personal favorite recipes. I have made a meal out of it more than once. Eating chips and salsa for dinner is maybe one of my favorite parts of being an adult.
I love that this recipe comes together with very few ingredients and minimal seasoning. This means that the corn, avocado, and green chiles can really shine and make this a refreshing dip recipe that you will want to make all the time.
Corn Salsa Ingredients
- Green chiles: These come in a can, and they can be found in both hot and mild. I use mild, but do what sounds better to you! Additionally, make sure that you drain the chiles so they don’t add too much extra liquid to your salsa.
- Red onion: We are using a fresh red onion here which adds another flavor profile as well as a subtle sweet flavor.
- Corn: For convenience we are using canned corn that has been drained. Read below on how to substitute fresh corn.
- Avocado: I love adding chopped avocado to salsa! It adds a delicious creamy texture. Read below on how to pick out the perfect avocado.
- Cilantro: This adds another great fresh bright flavor. If you are someone who tastes soap with cilantro, you can leave it out and still really enjoy this dip recipe.
- Lime juice: I always advocate for using fresh lemon and lime juice, but if bottled is all you have on hand it will work too.
- Salt
Substitute Fresh Corn
If you are in the thick of corn season, I you can easily substitute the canned corn with fresh corn. You will want to use two or three ears of corn to replace the canned corn.
How to Boil Corn
To cook the corn, remove all the husks and silk. Then bring a large pot of water to a boil. Add the corn to the water and boil for four to five minutes or until the corn turns bright yellow. Remove it from the water, allow it to cool, and then cut the corn off the cob.
Roasted Corn Salsa
Make roasted corn salsa by throwing the corn on the grill. If your grill is already going, this is such a quick and easy way to cook corn. You can read all my tips for grilling corn in the post linked below. If you want a more roasted flavor for the salsa, I suggest taking the husks off before placing it on the grill.
How to Grill Corn
Using Frozen Corn
You could also use thawed frozen corn in this recipe. You will need 1 cup to replace the 15 ounces of canned corn.
Picking the Perfect Avocado
Because we are making a recipe where the avocado needs to be chopped and cubbed, we want to pick an avocado that has just a slight amount of give to it. You have a little more wiggle room when it comes to guacamole, as the avocados will be smashed. But here, we really want to make sure it can hold its shape. Here are a few things to look for.
- Color: The avocado skin should be really dark green, almost black.
- Texture: You want to look for skin that is bumpy rather than smooth.
- Tenderness: For this recipe, the avocado should have just a slight give when you push into it. If it is rock hard, you can buy it and let it ripen in a paper bag at home for one to two days.
How to Cut an Avocado
- Slice it in half and remove the pit. Please do not aggressively hit the pit with a large knife as you hold the avocado half. As the family member of an ER doctor, they actually call large cuts on the palm of the hand “avocado cuts.”
- Cut each half into a quarter and then peel the skin off of all four quarters. If it’s not a too ripe avocado, the peel will come right off without taking extra avocado with it.
- Dice the quarters and throw into the salsa.
Serving
As mentioned above, this recipe is fantastic with tortilla chips, but I also really love it on top of tacos. It is particularly delicious on my shrimp tacos and fish tacos.
This dip goes fast! So if you are making it to go on top of tacos and as an appetizer, definitely double the recipe.
Storing
Store any leftovers in an airtight container in the refrigerator for up to four days. This recipe is best within the first two days of making it, but it will still be delicious after that. Because of the lime juice, the avocados won’t brown quite as much, but they will get some spots. As with all recipes, use your best discretion when it comes to leftovers.
Other Great Recipes for Taco Night
- Homemade Taco Seasoning: If you are doing basic tacos of ground beef and cheese, you definitely want to use this homemade recipe. It makes a large batch, so you can always keep it on hand and just pull out three tablespoons for a pound of meat.
- Pico de Gallo: This is a standard for taco night in my house. It is easy to make and is my very favorite way to top tacos.
- Cilantro Lime Rice: This is a great way to stretch taco night when you have table full of hungry teens. So easy to make and delicious too!
- Margaritas: I’m not kidding when I tell you these are the best. I have yet to have a restaurant match it.
If you make this easy corn salsa or any of my other recipes, leave me a comment and let me know what you think. As always, I love hearing from you.
Corn Salsa
Ingredients
- 15 ounces canned corn drained, read within the post about using either frozen corn or fresh corn (432 grams before draining)
- 1/2 small red onion diced
- 1 slightly firm avocado diced
- 4 ounces green chiles drained (113 grams)
- 1 tablespoon lime juice
- 1 tablespoon cilantro chopped
- 1/2 teaspoon kosher salt salt (if you use table salt, start with half)
Instructions
- Combine all ingredients in a small bowl, toss to combine, and serve with chips.
Sue Robbins says
Oh my goodness I got to make these recipes soon. Thank you , please keep up this site we love what you do for us.