How to make a summer corn salsa for chips and tacos?

Back to explore

Bright summer corn salsa for chips, tacos, and bowls

This salsa celebrates raw or lightly cooked corn with bright citrus and crisp veggies. It’s fast to make and keeps well for a day or two.

Core ingredients:

  • 2 cups fresh corn kernels (raw or lightly charred)
  • 1 cup diced tomatoes or cherry tomatoes
  • 1/4 cup finely chopped red onion or scallions
  • 1 jalapeño, seeded and minced
  • Juice of 1 lime, 2 tbsp olive oil, salt, and pepper
  • Fresh cilantro and optional avocado

Method:

  1. Combine the corn, tomatoes, onion, and jalapeño in a bowl.
  2. Whisk lime juice, oil, salt, and pepper and toss with the salsa.
  3. Fold in cilantro and avocado if using; chill 15–30 minutes before serving.

Variations:

  • Charred corn adds depth and a smoky note.
  • Add black beans for heartiness or mango for sweetness.
  • Use lemon juice instead of lime for a milder citrus.

Serving ideas:

  • Scoop with tortilla chips or spoon over grilled fish or chicken.
  • Mix into grain bowls or use as a taco topper.

Avoid over-salting; salt highlights corn’s natural sweetness but too much masks freshness.