Delish Sweet Corn Salsa Ideas
Bright, zesty sweet corn salsa loaded with juicy tomatoes, crisp red onion, jalapeños, black beans, and creamy avocado—perfect with chips, tacos, or as a fresh side.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup sweet corn kernels fresh, grilled, or frozen thawed
- 2 cup Roma tomatoes, diced
- 0.75 cup red onion, finely chopped
- 2 jalapeños, seeded and finely chopped
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh lime juice from about 2 limes
- 2 tablespoon extra-virgin olive oil
- 0.5 teaspoon ground cumin
- 1 teaspoon kosher salt adjust to taste
- 0.5 teaspoon black pepper
- 15 ounce black beans, rinsed and drained optional
- 1 ripe avocado, diced optional
Instructions
Preparation Steps
- Char the corn (optional): Heat a large skillet over medium-high. Add corn in a dry pan and cook, stirring occasionally, until lightly charred in spots, about 5 to 7 minutes. Transfer to a large bowl to cool slightly.
- Combine the salsa base: Add tomatoes, red onion, jalapeños, cilantro, black beans, and avocado to the bowl with the corn.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.
- Toss to coat: Pour the dressing over the salsa and gently fold until everything is evenly combined.
- Adjust and rest: Taste and adjust salt, pepper, or lime to preference. Let sit for 10 to 15 minutes for flavors to meld.
- Serve: Enjoy with tortilla chips, spoon over tacos, grilled chicken, or fish. Refrigerate leftovers in an airtight container for up to 2 days.
Notes
For extra heat, keep some jalapeño seeds. Swap black beans for pinto beans or add 0.5 cup diced red bell pepper. If making ahead, add avocado just before serving to prevent browning.