Corn Salsa is a great summer dish! Corn screams summer, and this dish is great on the go or for taco night. My personal favorite way to eat corn salsa is with tortilla chips as a snack or side dish, but you can also add it to tacos or top a burger with it. Try this recipe and let us know your favorite way to serve this fresh summer dip! Head to the bottom of the post for a printable recipe card.
This recipe can be made ahead of time, and it stays fresh for about a week! It’s the perfect addition to any meal prepper’s menu. Corn salsa is also a great dish for entertaining - it’s easy to make in advance and you can pair it with scoop tortilla chips for an adorable hors d'oeuvres. Have fun playing around with this recipe!
Recipe: Corn Salsa
Ingredients:
2 ears of fresh corn (you can also use one bag of frozen - just cook according to package directions)
1 can of black beans (you can also substitute peas, like the pictures above, or use any other kind of beans you have on hand)
1 red onion, diced*
14 oz tomatoes of choice, diced (I use homegrown cherry tomatoes, but whatever you have will work!)*
1 bell pepper, diced*
Cilantro, salt, and pepper to taste*
Optional: jalapeno to taste, diced*
*if you have less prep time, use premade pico de gallo
Cook corn in your preferred way (think about grilling, roasting, or microwaving). Prep onion, tomatoes, bell pepper, cilantro, and jalapeno (skip this step if using premade pico de gallo). Once the corn has cooled, mix equal parts corn and black beans along with the diced veggies and add cilantro, salt, and pepper to taste. Refrigerate for at least 2 hours, preferably overnight, before serving.
Enjoy!
❤ Sarah
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