Corn Salsa Recipe That’ll Vanish Before the Party Ends
If you're anything like me, salsa isn’t just a snack—it's a lifestyle. And when it comes to crowd-pleasing appetizers that require zero stress and get devoured instantly, this corn salsa recipe checks every box.
Whether you're hosting a UFC watch party, backyard BBQ, or just need an excuse to eat chips for dinner (guilty), this chunky, zesty, scoopable goodness is it.
Why You’ll Love This Corn Salsa
- It’s made with simple pantry staples (hello, canned corn and beans).
- You can prep it in under 10 minutes.
- It tastes even better the next day.
- It’s dairy-free, gluten-free, and accidentally vegan.
- It's chunky enough that picky eaters can avoid what they don't like (onions, we see you).
Corn Salsa Ingredients
Here’s what you’ll need:
- 1 Can Yellow Corn (drained)
- 1 Can of White Corn (drained)
- 1 Can Black Beans (drained and rinsed)
- 1/4 of a Hot Pepper (I used jalapeño—no seeds, chunked for flavor)
- 1/4 Red Onion (cut into thick strips)
- Juice of 4 Limes
- 1 tbsp Apple Cider Vinegar
- 2 Roasted Garlic Cloves (crushed after pan roasting)
- Salt and Pepper to taste
How to Make Corn Salsa
- Rough chop the veggies and garlic.
- Toss everything in a large bowl.
- Season to taste with salt and pepper.
- Chill in the fridge—overnight if you can. The flavor payoff is worth it.
Tips & Tricks for the Best Corn Salsa
- Want it spicy? Add a serrano or keep the seeds in your jalapeño.
- No red onion? Try green onions for a milder bite.
- Add diced avocado just before serving for an extra creamy element.
Look Cute & Get Your Groove on With Our Let's Salsa Apron!
