Fresh Corn Salsa – Fit Foodie Finds

Dive into the fresh flavors of summer with our vibrant and deliciously sweet and spicy. Fresh Corn Salsa, a guaranteed pleasure for any occasion. Do it in 30 minutes!

Mexican corn salad in a bowl with tortilla chips.

Delicious fresh corn salsa

Ready to delight your palate with a vibrant, refreshing and delicious recipe? say hello to our Fresh Corn Salsa! Inspired by the bounty of summer, this salsa is packed with farm-fresh corn, ripe tomatoes, and a hint of tangy lime.

It’s not just a tasty addition to your table, it’s a celebration of healthy, seasonal food. This recipe is easy to prepare, incredibly versatile, and the perfect companion to your favorite tortilla chips and tacos. Immerse yourself in the flavors of summer with us and let’s cook!

What sets our fresh corn salsa apart?

Homemade Freshness: Unlike store-bought versions, this fresh corn salsa recipe is made fresh in-house and offers a burst of natural flavors and mouthfeel that can’t be replicated in a factory 😀

customizable heat: The recipe allows you to adjust the heat to your liking. You can add chopped jalapeno or a pinch of cayenne for a kick of heat or to keep it mild, it’s up to you!

Top quality ingredients.: Using high-quality, fresh ingredients like ripe ears of corn, Campari tomatoes, and avocado oil make a noticeable difference to the flavor profile, ensuring a taste like no other.

a bowl with tomatoes and herbs.

Featured Ingredients

For the Cooked Corn

  • fresh corn on the cob
  • Avocado oil
  • ground cumin
  • Salt

for the sauce

  • Tomatoes (we used the vibrant Campari tomatoes, but you can use whatever you have on hand)
  • Salt
  • Red onion, quartered
  • garlic, peeled
  • lime juice
  • rice vinegar or red wine vinegar
  • fresh coriander

beast blender.

our favorite

Beast Blender

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corn in a pan with a wooden spoon.

How to make fresh corn salsa

prepare that corn

Submerge the corn in a large pot filled with cold water. Cover and let the water boil. As the water heats up, the corn will cook and soak up all that goodness. Once your corn turns a beautiful deep yellow color, turn off the heat and pop out the corn. Cut those kernels off the cob, aiming for 2.5 to 3 cups of corn.

sizzle and brown

Heat that avocado oil in a large skillet over medium/high heat. Add the corn and sprinkle with the salt and cumin. The goal is to let those grains brown, so give it about 10 minutes of cook time, stirring occasionally. Once this is done, chill the corn in the refrigerator.

Tomato Time

Toss your tomatoes with ½ teaspoon of salt and let sit for 15 minutes to extract extra moisture. This will make your sauce cool, not watery!

blitz and mix

Combine the onion and garlic in a food processor until finely chopped. After the tomatoes have rested, strain them and gently squeeze out any remaining moisture. Add them to the food processor with the onion and garlic, and pulse until your sauce is the desired consistency.

Mix and Marinate

Pour your sauce mixture into a large serving bowl. Add cilantro, lime juice, and vinegar. Lastly, add the cooled corn and the remaining salt, mixing everything together.

Serve or Save

Their fresh corn salsa is ready to gobble up right away with some tortilla chips. Or you can refrigerate it to allow the flavors to blend. Trust us, the wait will be worth it!

two ears of buttered corn on top.

Try it!

How to Boil Perfect Corn

We are using fresh boiled sweet corn in this fresh corn dip. Use our foolproof recipe for how to boil corn on the cob – you can’t go wrong!

get prescription

corn sauce in a white bowl with a fork.

What to serve with fresh corn salsa

  • Juicy grilled chicken breast: Fresh corn salsa would make a fantastic dressing or side dish for this grilled chicken recipe. The fresh and savory flavors of the sauce would perfectly complement the savory chicken.
  • Meal Prep Carnitas Burrito Bowls: Fresh corn salsa could be a colorful and nutritious addition to these meal prep bowls. It would add a cool crunch and pop of color.
  • Homemade Guacamole: If you are making a variety of salsas for a party or gathering, this homemade guacamole recipe would pair beautifully with fresh corn salsa.
  • Grilled Chicken Enchiladas: Fresh corn salsa would be a delicious and refreshing counterpoint to this hearty and spicy casserole.
  • Fajita Breakfast Burrito: Suggest a dollop of fresh corn salsa on these breakfast burritos for a bright and flavorful morning kick.

Top Tips for Fresh Corn Salsa

Don’t forget to taste and adjust the seasoning after all the ingredients are combined. If you’re a fan of heat, why not add some chopped jalapeño pepper or a dash of cayenne pepper? It’s all about making this fresh corn salsa your own.

Use fresh, quality ingredients: This may seem obvious, but it cannot be overstated. Using fresh ears of corn and juicy, ripe tomatoes will make a world of difference in the flavor and texture of your salsa. If you use frozen corn, make sure it is of a high quality and thaw it properly before using it.

Don’t rush the dorado: When you’re browning the corn in the pan, resist the urge to rush it. Giving the corn enough time to brown properly will bring out its sweet flavor and add a delicious crunch that makes this dip truly special.

Let the sauce rest: Once you’ve combined all the ingredients, it can be tempting to eat straight. But if you can, let the sauce sit in the fridge for a few hours or even overnight. This allows the flavors to meld together, creating a richer, more complex flavor profile.

Remember, the beauty of making your own sauce is the flexibility it provides. Feel free to play around with the ingredients and amounts until you find the perfect match for your palate!

mexican corn salsa on a white plate with tortilla chips.

Frequently asked questions

Can I use canned or frozen corn instead of fresh?

Yes, you can use canned or frozen corn if fresh corn on the cob is not available or convenient. If you use frozen corn, be sure to thaw and drain it well before using. If you use canned, be sure to rinse and drain them to remove excess sodium.

Can fresh corn dip be frozen?

Although you can technically freeze fresh corn dip, it’s generally not recommended. The texture of tomatoes and corn may become mushy when thawed. It is best to enjoy your sauce fresh or refrigerated for up to a week.

What can I serve with fresh corn salsa?

Fresh Corn Salsa is extremely versatile and can be served with a wide variety of dishes. It is perfect as a dip for tortilla chips or as a dressing for tacos, burritos or enchiladas. It also pairs wonderfully with grilled meats or fish, and can add a fresh, flavorful touch to salads or cereal bowls. Plus, you can use it as a colorful and flavorful side to scrambled eggs or omelettes for a hearty breakfast or brunch.


Fresh corn salsa can keep in the refrigerator for up to a week. Be sure to store it in an airtight container to maintain freshness. The flavor can even intensify after the first day, as the ingredients have more time to meld together.

mexican corn salsa in a white bowl with limes and tortilla chips.
Mexican corn salad in a white bowl with limes and tortilla chips.

Fresh Corn Salsa

Unleash the flavor of summer with our vibrant Fresh Corn Salsa, a delicious mix of sweet corn, ripe tomatoes and a tangy twist of lime that is sure to brighten any dish.

Homework:twenty minutes

Cook:10 minutes

Total:30 minutes


boiled corn

  • 6 ears of fresh corn on the cob shelled and cleaned (~20 oz. or 2.5 cups of frozen corn kernels)
  • 3 tablespoons avocado oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt


  • 1 pound Tomatoes halved (we used Campari tomatoes but any kind can be used)
  • 1 teaspoon kosher salt pulled apart
  • ¼ medium red onion dismembered
  • 3 cloves garlic bare
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar or red wine vinegar
  • ½ cup chopped fresh cilantro


  • Cook the corn: Transfer the corn to a large pot. Cover the corn with cold water and cover. Bring the water to a boil. The corn will cook as the water heats up and boils.

  • Once the corn has boiled and turned a deep yellow color, turn off the heat. Immediately remove the corn from the water.

  • Use a sharp knife to cut the corn kernels from the cob. Transfer the corn kernels to a large mixing bowl (trying for 2.5 to 3 cups). Set aside.

  • Brown the corn: Heat avocado oil over medium/high heat in a large skillet. Add the corn to the pan and season the corn with salt and cumin. Cook the corn for about 10 minutes, stirring occasionally. The goal is to brown the corn. Transfer the corn to a plate or bowl and transfer to the refrigerator to chill.

  • Prepare the tomatoes: Add the tomatoes to a bowl and season with ½ teaspoon of salt. Mix in the tomatoes and salt and let sit for 15 minutes to draw out moisture.

  • Add the onion and garlic to a food processor and pulse until the onion and garlic are chopped.

  • After the tomatoes have rested in the salt, strain them into a colander. Gently press the tomatoes so that excess water is released. Transfer the tomatoes to the food processor with the onion and garlic.

  • Mix the ingredients until the tomato reaches the desired consistency.

  • Transfer the mixture to a large serving bowl. Add cilantro, lime juice, and vinegar, and mix all ingredients together.

  • Finally, add the remaining corn and salt to the bowl. Mix the ingredients together.

  • Serve immediately with tortilla chips or refrigerate salsa until ready to serve. The longer the sauce sits, the tastier it will be.*

Tips and Notes

  • Salt and pepper to taste after mixing all the ingredients.
  • To add some flavor to the sauce, add chopped jalapeno peppers or ¼ teaspoon of cayenne pepper.

Nutritional information

Calories: 120kcal Carbohydrates: sixteengram Protein: 3gram Fat: 6gram Fiber: 2gram Sugar: 6gram

Photography: the photos taken in this post are by Ashley McGlaughlin of The Edible Perspective.

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