Fresh Corn Salsa Recipe – The Healthy Maven

Get the best of summer with this fresh Corn salsa paired with crispy baked chilli-lime tortilla chips. Made with sweetcorn, fresh corn, onions and a small pinch Corn salsa recipe will be the official salsa of the summer!

Every time I pick up a piece of corn, I’m reminded of how grateful I am that I no longer have braces. Can anyone else identify with this? Either you eat the corn as you normally would and face the consequences, or you have to cut off the corn on the cob. Let’s face it, it’s delicious either way, but I’m still thankful that I’m done with the braces phase of my life.

I initially created this corn salsa as an appetizer or snack, but quickly found that it could serve as a side or topping for a variety of meals and dishes. I love adding this salsa to it burrito bowlsThe Quinoa Taco Saladand even to refill tacos! Honestly, it reminds me a lot of Chipotle’s corn salsa!

If you’re eating this fresh corn salsa on its own as a snack, I highly recommend making these Baked Chili Lime Tortilla Chips with it. Sure, it takes longer than buying a bag of chips, but I promise you, it’s worth the time! If you’ve never made homemade chips before, it’s easy.

Ingredients for corn salsa

• Large vine tomatoes – any kind will do. You could use canned tomatoes, but I find fresh ones work best.
• Fresh Sweetcorn – You remove the kernels of corn from the cob with a sharp knife. Alternatively, you can thaw frozen sweetcorn.
• clove of garlic + Red onion – finely chopped. Spring onions work too.
• cayenne pepper – Personally, I like to use some cayenne pepper in this corn salsa, but you can add another hot pepper like jalapeno if you like.
• lime juice – Use fresh lime juice for the best flavor. If you prefer something sweet, you can use lemon juice instead.
• salt + pepper – add to taste. Reduce salt if you’re watching sodium levels

How to make corn salsa

STEP 1: PULSE TOMATO

Take a tomato, cut it into 4 pieces and put them in a blender or food processor. Pulse tomatoes several times. The tomato should break down and become runny in some pieces.

STEP 2: CUT REMAINING TOMATOES

Remove the inner seeds from the remaining tomatoes and cut into small pieces.

STEP 3: COMBINE ALL INGREDIENTS

In a large bowl, mix tomato chunks with chopped tomatoes. Add the fresh corn, garlic, red onion, cayenne pepper, and lime juice to the tomatoes and stir. Add salt and pepper to taste.

Can you eat raw corn?

Yes, yes you can! Raw corn is absolutely delicious and saves you a step in preparing this fresh corn salsa. Simply cut the corn on the cob right off the cob and add it to the salsa. It’s instantly delicious, but letting it soak up all the lime and tomato juice makes it even more delicious. So fear not, cooked corn is not necessary for this recipe. PHOW.

How to make tortilla chips

Homemade tortilla chips are easy to make and require very little effort. These Chili Lime Tortilla Chips pack a flavor bomb that you can’t get from store-bought varieties. The following is required:

• fresh corn tortillas
• lime juice
• chilli powder
• Salt

That’s it! Also, no frying is required. Simply cut, sprinkle and bake for healthy homemade tortilla chips. Full recipe below.

Storage Instructions

You can store your corn salsa recipe in the refrigerator in an airtight container for up to 1 week.

Tortilla chips are best served same day but can be stored in a brown paper bag for 2-3 days if needed.

More Salsa Recipes + Dips:

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