Easy Corn Salsa Recipe | How to make Corn Salsa | Corn salsa recipe with step by step instructions

Vegan, quick to make, very addictive Easy Corn Salsa Recipe | How to make Corn Salsa is fuss free, delicious recipe that gets ready under 10 minutes if you have already have boiled corn/tinned corn.

Add some chopped salad veges of your choice, 1/2 tbsp of olive oil, some fresh coriander leaves and finish it  with drizzle of lemon juice.

Chill this for 10 minutes in the fridge to get the best of flavours.

This corn salsa recipe is effortless to make like my Mango salsa recipe. Have you tried it?

Homemade from scratch, Easy Corn Salsa Recipe | How to make Corn Salsa

I always love to make my salsa from scratch using fresh sweet corn and a few other ingredients. It’s so easy to make at home as a quick snack. It turns out wonderful with tangy and mildly spicy flavors in every bite.

You can check my other corn recipes –

Paneer and vegetables tikka

Corn and vegetable kababs

Bhutte ka kees

Cheese corn canapes

Highly customisable recipe

What I love the most about this salsa recipe is it’s versatility. Add or omit the ingredients you like to make this recipe.

Feel free to use whatever veges you have in your pantry. Increase the amount of chili powder or add Homemade pickled jalapenos like I have.

You can also try it with red, yellow and green bell peppers, diced tomatoes, red onions and cucumbers for some extra crunch.

We get lots of fresh corn during the season so I prefer to steam fresh American corn in pressure cooker. However, you may use canned or frozen corn also.

Variations you can try

Vegetables: Stir in some diced cucumbers, grilled zucchini or  avocado.

Beans: Add boiled or canned (drained and rinsed) black beans if you wish to serve this as salad.

In that case, increase the amount of lemon juice and coriander leaves.

Flavouring variations

Stir in some spices such as cumin and black pepper powder.

How to serve?

This salsa can be scooped with chips, served on bread, or can be served as salad.

How to store leftover salsa?

Leftover salsa will remain good in the refrigerator for up to 2 -3 days.

Store it in an airtight container in the fridge for later use. However, I don’t recommend freezing the salsa, as it will be watery when thawed due to lemon juice and olive oil.

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Easy Corn Salsa Recipe | How to make Corn Salsa

Vegan, quick to make, very addictive Easy Corn Salsa Recipe | How to make Corn Salsa is fuss free, delicious recipe that gets ready under 10 minutes if you have already have boiled corn/tinned corn.

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Appetizer

Cuisine: Mexican

Keyword: corn salsa, easy recipe of corn salsa, How to make corn salsa

Servings: 2

Author: Lata Lala

Ingredients

• For Corn Salsa :
• 1 Cup sweet corns steamed or boiled
• 1 Small sized onion chopped
• 1/2 Tomato chopped
• 1/8 Red bell pepper chopped
• 1/8 Yellow bell pepper chopped
• 1/8 Capsicum chopped
• 1 Tablespoon chopped coriander
• 1 Tablespoon chopped jalapeños
• 1/2 lemon juiced
• Salt to taste
• 1 teaspoon Red chili powder
• 1/2 Tablespoon olive oil

Instructions

• To begin with steam the American corn in pressure cooker with salt to taste.
• Once steamed and cooled remove the corn kernels with the help of knife.
• In a medium bowl, combine the steamed corn, onion, bell peppers, tomatoes, jalapeños, salt, and red chili powder. In the last add lemon juice and olive oil.
• Stir well to combine
• Chill until ready to use. Serve this as salad or with chips or scoop it  onto tacos.

   

Steps to make Easy Corn Salsa Recipe | How to make Corn Salsa

To begin with steam the American corn in pressure cooker with salt to taste. Once steamed and cooled remove the corn kernels with the help of knife.

In a medium bowl, combine the steamed corn, onion, bell peppers, tomatoes, jalapenos, salt, and red chili powder. In the last add lemon juice and olive oil.

Stir well to combine.

Chill until ready to use. Serve this as salad or with chips or scoop it  onto tacos.

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