This fresh and flavorful Southwest Corn Salsa recipe works as a phenomenal dip or a tangy side dish to jazz up any Taco Tuesday dinner!
Like many California girls (I did live there for many years), Mexican food holds a special place in my heart. I love all types of Mexican food, from the truly authentic to the maybe not so authentic but equally delicious. I don’t consider myself a purist by any means. That being said, sharing my favorite margarita recipe along with this corn salsa recipe always puts a smile on my face.
SOUTHWEST CORN SALSA
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My first introduction to corn salsa was definitely at Chipotle. I told you I loved all authentic and non-authentic Mexican food! The Chipotle version was the first to open my eyes to the endless possibilities of roasted corn salsa and side dishes.
Slightly sweet with that satisfying crunch, I may never have known what I was missing! This recipe is my variation of that classic, yet simple, salsa you will find at your local Chipotle restaurants.
INGREDIENTS FOR THE BEST CORN SALSA
Corn: Obviously, corn on the cob is a key ingredient to this corn salsa recipe. The best way to pack in extra flavor, in my opinion, is to grill or roast your corn beforehand. There is just something about that buttery, charred flavor of grilled corn that makes it so incredibly delicious.
Roasted corn salsa is definitely going to be more flavorful, but if you don’t have the time or tools to roast it fear not! You can actually buy frozen corn already roasted. My favorite is from Trader Joe’s.
Avocado: Yum! If you plan on making this salsa ahead of time, leave the avocado out until just before you are ready to serve it. The rest of the salsa will refrigerate just fine, but the avocado will change color over time and look less appealing to your guests.
Green Taco Sauce: To keep this avocado corn salsa recipe simple, you can use store-bought green taco sauce. You will find brands like La Victoria or Ortega in any grocery store. If you are a taco enthusiast and know how to make your own salsa verde that would work too!
HOW TO MAKE CORN SALSA
- Depending on your cooking preference, prepare your corn. If you are grilling or roasting your corn start by buttering and seasoning three ears. When your corn is finished and cooled, cut the kernels off the cob. If you are using frozen corn, a 10-oz package should be roughly equivalent to the yield of three ears of corn.
- Next, in a large bowl combine the corn kernels, tomatoes, cilantro, avocado, purple onion, green taco sauce, lime juice, and jalapeno. Remember, the jalapeno seeds are optional based on your spice preference. (Or you can skip the jalapeno altogether.)
- If not serving immediately, leave out the avocado and refrigerate until you are ready to serve. Add the avocado and mix it in prior to serving to ensure your salsa looks and tastes its best!
CAN YOU FREEZE CORN SALSA?
The answer to this question is technically yes, but this Southwest Corn Salsa recipe is a little bit tricky.
Because of the avocado and tomato chunks in this particular recipe, I would personally avoid freezing it. In my opinion, tomato and avocado never come out of the freezer the same way they go in. If you are planning on freezing a portion of this salsa, I would say just leave out those two ingredients from the salsa you are freezing.
In an airtight container, corn salsa will keep in the freezer for 3-4 months. Just put it back into the fridge to defrost when you are ready to enjoy it again.
HOW LONG IS CORN SALSA GOOD FOR?
If properly stored in the refrigerator, Southwest Corn Salsa will last for 3-4 days. This delicious dip will definitely be at its best that first day though. Nothing beats a fresh salsa so grab your tortilla chips and dig in!
It’s also great on burrito bowls, tacos, and over grilled chicken or fish. There’s no reason you won’t be able to inhale this dip before the 3 days are up!
TRY THESE OTHERS DIP AND SALSA RECIPES
*This post originally posted on 06/04/2013.
- 3 ears corn cooked
- 1 cup tomatoes chopped
- 1 bunch cilantro chopped
- 2 large avocados pitted and diced
- ½ cup red onion peeled and diced
- 12 ounces green taco sauce
- 1 lime juiced
- 1 jalapeno diced (seeds optional for spice)
- Cut kernels from ears of corn and place in a large mixing bowl.
- Add tomato, cilantro, avocado, onion, taco sauce, lime juice, and jalapeno to the bowl. (If serving later, wait to add to avocado.) Stir to combine.
- Serve immediately or cover and store in the fridge until ready to serve.