- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 15 g
- 1 tbsp
- 1 tsp
- ½ tsp
- ½ tsp
Process
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If using fresh corn, slice the kernels off 4 cobs. Heat a large dry skillet over high heat until a drop of water sizzles, then add the 400 g corn kernels in a single layer.
Cook the corn without stirring for 3 minutes so it chars, then stir and cook 3 to 4 minutes more until spotted black in places and smelling toasted. Spread on a plate to cool for 5 minutes.
While the corn cools, dice the 3 roma tomatoes, finely dice the red onion, mince the jalapeno and chop the cilantro.
In a large bowl combine the cooled corn, tomatoes, red onion, jalapeno and cilantro.
Add the juice of 2 limes, 1 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp ground cumin.
Toss well, taste, and adjust salt or lime. Let the salsa sit 10 minutes so the flavors meld, then serve.
Kitchen notes
Kitchen notes
- The most common mistake is under-seasoning: corn is sweet and bland on its own, so taste after the lime and salt go in and add more of either until the salsa tastes bright, not flat.
- Char the corn in a dry pan, not an oiled one. Oil makes the kernels steam and turn chewy instead of getting those sweet toasted spots.
- Seed the tomatoes. Their watery centers dilute the salsa and make it soggy within an hour.
- Let the finished salsa rest 10 minutes before serving; the lime and salt need time to pull juice from the tomatoes and soften the raw onion.
Substitutions
- fresh corn→frozen corn, thawed and patted dry
- jalapeno→serrano chili for more heat, or 1/4 tsp chili flakes
- cilantro→flat-leaf parsley for a cilantro-free version
- lime→lemon juice
Storage & reheating
Store in an airtight container in the fridge for up to 3 days. The salsa will release liquid as it sits; drain the excess before serving. It is best eaten cold or at room temperature and should not be reheated. For longer storage, freeze in a sealed bag for up to 2 months, thaw overnight in the fridge and drain well, though the texture will be softer.
FAQ
The questions we get asked most
Can I use canned corn for this salsa?
Yes, but drain it well and pat it dry, then char it in a hot dry skillet for 4 to 5 minutes to remove the tinny taste and add color. Canned corn is already soft, so it will not get the same chew as fresh or frozen. Add it at the end and use a little less salt since canned corn is already salted.
Why is my corn salsa watery?
The tomatoes are the usual culprit. Seed them and dice only the firm outer flesh, discarding the juicy core. Salting draws out liquid too, so if you salt more than 30 minutes ahead, drain the salsa in a colander for a minute before serving.
How do I make it less spicy?
Remove all the seeds and white membranes from the jalapeno, which is where most of the heat lives, and use only the green flesh. You can also swap in half a green bell pepper for crunch with no heat. Taste after mixing and add more jalapeno only if you want it hotter.
Can I make corn salsa ahead of time?
You can prep all the components up to a day ahead and keep them separate in the fridge. Toss everything together no more than 2 hours before serving so the tomatoes stay firm and the cilantro stays green. If made fully ahead, it still tastes good the next day, just drain the liquid first.
Can I freeze corn salsa?
Freezing works but the texture changes: tomatoes and onions go soft and release water on thawing. Freeze in a sealed bag for up to 2 months, thaw overnight in the fridge and drain well. Use the thawed salsa in cooked dishes like tacos or scrambled eggs rather than as a fresh dip.
What do you serve with corn salsa?
It works as a dip with tortilla chips, a topping for tacos, grilled chicken or fish, or a side for rice and beans. It also makes a good filling for quesadillas. Serve it chilled or at room temperature, never hot.
How do I know when the corn is charred enough?
Look for scattered dark brown and black spots, not an even brown color, and a toasted sweet smell. In a very hot dry pan this takes 6 to 7 minutes total. If the kernels start popping loudly, lower the heat slightly so they do not burn before they char.
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