This sweet-and-tangy corn salsa recipe pairs corn with tender black beans, plenty of fresh veggies, and bright lime juice for a flavourful accompaniment to tacos, burritos, and more!
Corn salsa is the ultimate salsa for corn lovers—and tomato haters! Although there are tomatoes in the mix here, they’re not the star of the show like they are in traditional salsa recipes. Here, it’s all about that sweet, summery corn.
Between the bright yellow corn, peppers, and black beans, I love the colours of this corn salsa recipe—it adds some variety to your plate! But the highlight, of course, is the flavour. Tart lime juice, sweet corn, the heat of jalapeños—there’s SO much going on here.
Use this salsa for all your favourite Tex-Mex foods, or just pile it into a bowl and serve it with tortilla chips for scooping!
Why You’ll Love This Corn Salsa Recipe
- Summery flavour. Corn salsa is a perfect accompaniment for summer meals and backyard barbecues, with the kind of bright, fresh taste that summer’s all about.
- Easy to make. This recipe requires minimal prep work and can be assembled in just a few minutes, making it an ideal choice for busy weeknights or last-minute gatherings.
- Customizable. Feel free to add your own twist to this recipe by incorporating your favourite vegetables or tweaking any of the other ingredients.
- Versatile. You can use this easy corn salsa in so many different ways! I share some of my favourite ideas later in this post.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Corn – You can use fresh or frozen. When local sweet corn is in season, I highly recommend using fresh!
- Canned black beans – Drain and rinse them well. If you prefer, you can use cooked dried beans in this recipe.
- Grape tomatoes
- Red onion – They add some crunch and pungent flavour.
- Bell pepper – Green bell peppers have a grassy flavour, while red, orange, and yellow are all sweet.
- Jalapeño pepper – For a bit of heat, but not too much.
- Cilantro
- Lime juice – Use fresh lime juice, which has a brighter flavour than bottled.
- Olive oil
- Seasonings – Salt, ground cumin, and black pepper.
Can I Use Canned Corn for this Recipe?
Although I prefer frozen corn when fresh corn isn’t in season, you can use canned corn too. Be sure it’s drained and rinsed; if you’d like, you can use the method of charring the canned corn from my vegan burrito bowl recipe to make it more flavourful.
How to Make Corn Salsa
- Prepare. Thaw frozen corn to room temperature and drain off any liquid.
- Combine. Add the corn, black beans, tomatoes, onion, bell pepper, jalapeño, and cilantro in a large mixing bowl.
- Season. Add the lime juice, oil, salt, cumin, and black pepper.
- Finish. Stir well, then chill in the refrigerator until you’re ready to serve.
Tips for Success
- Use gloves when prepping the jalapeño. Some jalapeños are hotter than others! You’ll be glad you wore gloves if you’re lucky (or unlucky, depending on your perspective) enough to get an extra-spicy pepper.
- Let it sit a bit. While you can serve corn salsa right away, letting it sit in the fridge for at least 30 minutes can help intensify the flavours and allow them to meld together.
- Make it ahead of time. This corn salsa can be made a day in advance, so it’s a great option for meal prep or bringing to potlucks and gatherings.
Variations
- Make it spicy. Add another jalapeño or leave in the seeds for a spicier version. A dash of cayenne or hot sauce will also do the trick.
- Add fruit. For a twist, add diced mango or pineapple to give the salsa extra sweetness.
- Grill the corn. Grilling the corn before adding it to the salsa adds a smoky element that takes this corn salsa recipe to a whole new level.
How to Use Corn Salsa
- Eat it as a side salad. This black bean corn salsa is delicious on its own, making it a great option for a light, healthy side dish for any dinner, similar to corn maque choux or vegan black-eyed pea salad.
- Top your tacos. This corn salsa adds an explosion of flavour and texture to any taco recipe.
- Use as a dip. Serve with tortilla chips for an easy appetizer to serve at parties or game nights.
- Use as a filling for wraps, quesadillas, and burritos. The combination of black beans, veggies, and lime juice makes this salsa perfect for adding flavour to any Tex-Mex dish.
How to Store Leftovers
Leftover corn salsa should be transferred to an airtight container, placed in the refrigerator, and used within 3 to 5 days. Give it a good stir before using.
Can I Freeze This Recipe?
I don’t recommend it; the fresh veggies will lose their crisp texture and vibrant flavour, making the salsa less appetizing.
More Easy Vegan Recipes
Corn Salsa
Ingredients
- 2 ⅔ cups corn fresh or frozen (4 ears or 12 ounce frozen, 340 grams)
- 1 cup canned black beans drained and rinsed, 260 grams
- 1 cup grape tomatoes quartered, 170 grams
- ½ cup red onion diced, 75 grams
- ½ cup bell pepper diced, 70 grams
- 1 jalapeño pepper diced, 25 grams
- ⅓ cup cilantro chopped, 5 grams
- ¼ cup lime juice from 2 limes, 60 ml
- 1 tablespoon olive oil 15 ml
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Instructions
- If using frozen corn, thaw the corn to room temperature and drain off any liquid.
- Combine the corn, black beans, tomatoes, onion, bell pepper, jalapeño, and cilantro in a large mixing bowl.
- Add the lime juice, oil, salt, cumin and black pepper. Stir well.
- Refrigerate until ready to serve.