This Mexican corn salsa recipe is really easy to make and makes a delicious dip for nachos or as a side with enchiladas or chilli con carne. The corn gives a sweet crunch which contrasts perfectly with the spicy pepper. You should definitely try this recipe next time you have friends over for dinner.
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This recipe is popular at all times of the year but it is especially searched for in the summer BBQ months and during Cinco de Mayo. It is a salsa recipe but it is quite similar to pico de gallo too.
This pairs really well with my tortilla nachos and as a side dish for my quinoa chilli, and also as a topping for vegan burgers.
Ingredients
- yellow corn kernels
- onion (finely chopped)
- tomato (finely chopped)
- green bell peppers (finely chopped)
- yellow bell peppers (finely chopped)
- red bell peppers (finely chopped)
- lime juice
- jalapeño peppers (diced)
- black pepper
- olive oil
- fresh coriander / fresh cilantro (finely chopped)
- sea salt
See recipe card for exact quantities.
The sweetness of the yellow corn kernels provides a satisfying crunch that contrasts harmoniously with the fiery kick of the finely chopped peppers. This versatile green and red pepper salsa, akin to pico de gallo, combines the freshness of finely diced onion, roma tomatoes, and a trio of bell peppers-green, yellow, and red. The tangy zest of lime juice enhances the medley of flavors, while diced jalapeno peppers add an extra layer of heat. Fragrant cilantro leaves, a drizzle of olive oil, and a sprinkle of sea salt and black pepper tie everything together in this beautiful bell pepper salsa.
Instructions
Boil the corn kernels in a large saucepan of water for 10 minutes. Drain the water. You can steam or grill the corn too.
In a medium bowl, mix red onion, coloured bell peppers and tomato. Stir through the cooked corn.
Stir through the chopped cilantro leaves, fresh lime juice, olive oil, black pepper and salt.
Hint: To make the chopping, slicing and dicing much easier consider investing in a small vegetable chopper gadget which is honestly the best way to chop vegetables small and evenly.
Substitutions
This fresh salsa recipe is naturally vegan, dairy free, egg free, soya free, nut free and gluten free and suitable for a low calorie diet which makes it the perfect salsa recipe for everyone!
You can of course make some substitutions if you like, but don't leave out too much or the recipe won't be the same. Of course you should adjust the amount of jalapeño peppers according to taste.
Equipment
You don't need any specialist equipment to make this recipe, just a sharp knife and a chopping board! However, if you are making something like this often, a vegetable chopper might be a good idea.
Storage
This salsa will keep in an airtight container such as a mason jar or glass storage jar in the fridge for up to 3 days. It doesn't freeze well so I wouldn't recommend freezing it.
Top tip
Make sure that you taste the salsa and adjust the seasoning, herbs and chilli peppers according to taste. Also the fresher the ingredients the better - fresh tomatoes taste amazing, nothing beats juicy tomatoes for adding great flavor and a sweet taste! Fresh bell peppers also add the best crunch to this delicious salsa, nothing else compares!
📖 Recipe
Mexican Corn Salsa With Peppers
- Total Time: 15
- Yield: 4 1x
- Diet: Vegan
Description
This Mexican corn salsa recipe is really easy to make and makes a delicious dip for nachos or as a side with enchiladas or chilli con carne. The corn gives a sweet crunch which contrasts perfectly with the spicy pepper. You should definitely try this recipe next time you have friends over for dinner.
Ingredients
165g yellow corn kernels
1 medium sized onion finely chopped
1 medium sized tomato finely chopped
½ green bell pepper finely chopped
½ yellow bell pepper finely chopped
½ red bell pepper finely chopped
2 jalapeño peppers diced
½ teaspoon black pepper powder
½ tablespoon olive oil
30g coriander finely chopped
¼ teaspoon salt
Instructions
- Boil the corn kernels in a large saucepan of water for 10 minutes. Drain the water. You can steam or grill the corn too.
- In a mixing bowl, mix red onion, coloured bell peppers and tomato. Stir through the cooked corn.
- Stir through the chopped cilantro leaves, lime juice, olive oil, black pepper and salt.
Substitutions and variations
- Different Corn Varieties: Experiment with different types of corn such as white or multicolored corn for variations in flavor and appearance.
- Additional Ingredients: Add diced avocado, cherry tomatoes, black beans, mango, or pineapple for extra texture and sweetness.
- Spice Level: Adjust the amount of jalapeño pepper according to your preferred level of spiciness. You can also substitute jalapeños with milder peppers like poblano peppers or Anaheim peppers for a milder salsa or more fiery chili peppers for something with more kick. Feel free to experiment with types of peppers too, green peppers and red sweet peppers are good choices but most peppers work well to create a tasty salsa.
- Herbs: If you're not a fan of cilantro, you can substitute it with fresh parsley or basil for a different flavor profile.
- Acid: While lime juice is traditional, you can also use lemon juice or vinegar (such as apple cider vinegar or white wine vinegar) for acidity.
- Onion: Swap the red onion for white or sweet onion if you prefer a milder onion flavor.
- Oil: Substitute olive oil with avocado oil, grapeseed oil, or any other neutral-flavored oil.
- Seasonings: Feel free to add additional seasonings like cumin, chili powder, or smoked paprika for extra depth of flavor.
- Texture: If you prefer a smoother salsa, pulse the ingredients in a food processor for a few seconds. For a chunkier salsa, chop the ingredients coarsely.
- Toppings: Experiment with different toppings such as crumbled vegan cheese, toasted pumpkin seeds, or crushed tortilla chips for added flavor and crunch.
By making these substitutions and variations, you can create a unique twist on this vegan Mexican corn salsa recipe that suits your taste preferences and dietary requirements.
FAQs
What to serve with Mexican Corn Salsa?
This can be served as a side for so many meals. If you are preparing a Mexican food feast serve it alongside black beans burrito bowls or it is a favorite topping for tortilla chips with with sour cream and avocado. Try drizzling it with a dash of hot sauce or a squeeze of lime juice. The traditional salsa ingredients featured in this recipe will complement most Mexican dishes perfectly.
Can I use frozen corn?
The answer to this honestly is that you can - but it won't taste as good as the corn won't be as fresh and crunchy as if you used raw corn. If you can't get ears of corn you can use canned corn but skip the boiling step. For a really delicious fresh corn salsa you need to use fresh ingredients in this easy corn salsa recipe.
We hope that you enjoy this corn and pepper salsa recipe - we think this Mexican dish is next level, perfect for every salsa lover! Don't forget to share this recipe with your friends and Pin it for later too.
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Kathleen says
What a quick, easy and fabulous salsa. It's perfect for game day or as a side dish.
Sarah James says
What a delicious salsa, just the right amount of heat with a lovely crunch from the sweet corn. Thanks for sharing.
Ieva says
Just had this salsa as a side dish to our fajita dinner and really enjoyed it! Made the meal really special! We loved a good amount of coriander in this salsa!
Tara says
Ooooh, this definitely is the perfect accompaniment to nachos. I love all the vibrant colors and flavors from the peppers.
Claudia Lamascolo says
Very tasty salsa everyone loved this and wanted more next time I will make a double batch great recipe!