Last Updated on 18 October, 2025 by Elby | The Tasteful Pantry
This Corn Salsa is fresh and zesty and makes for a great side. It is vibrant, versatile and as easy to make as it is delicious! Packed with bold, sweet and tangy flavours and a delightful crunch, this salsa is the perfect accompaniment to tacos (Crispy Chicken Tacos are delicious), barbeques, or even as a stand-alone dip with Crispy Spiced Tortilla Chips.
Other salsa options: Spicy Corn Salsa and Mango Avocado Salsa.
Making the Corn Salsa
- Prepare the Corn:
- Fresh corn on the cob is the best, as it keeps the salsa crisp – however you can use canned or frozen if you are in a pinch. If possible, use a for cooking the fresh corn, as it provides a smoky, charred flavour. Once cooked, let it cool and cut the kernels off the cob.
- If using canned or frozen corn, fry in a pan until starting to brown.
- Mix the Salsa:
- In a large bowl, combine the corn, red onion, fresh coriander and lime rind. But use only one quarter of a cup of the coriander and save the other quarter for the dressing.
- Make the Dressing:
- In a small blender or food processor (I use a stick blender), blend all of the dressing ingredients until smooth. The dressing is very tangy, so if testing try it with a spoon of the corn mix to get a realistic idea of how it will taste.
- Combine:
- Pour the dressing over the salsa and toss to evenly coated.
- Serve:
- Transfer the corn salsa to a serving bowl. Garnish with a few extra coriander leaves and a wedge of lime if desired.
Tips & Variations
- Add Texture: Toss in diced avocado for extra creaminess, while adding bulk and healthy fats.
- Spice It Up: Add some heat with finely diced jalapeño.
- Make Ahead: The salad can be made up to a day in advance. Store in an airtight container in the fridge. But add the dressing to the salsa just before serving to keep it creamy and fresh, and to ensure the corn is crisp.
- Pair With: Grilled chicken, fish, or steak.
- Serve On: Tacos, burritos, or quesadillas.
- Stand-alone: Serve as a refreshing dip with tortilla or corn chips.
Whether you’re planning a summer barbecue or simply craving a burst of fresh flavours, this Corn Salsa with creamy, tangy dressing is bound to impress. Give it a try! ?✨
Feedback and More
Have you given the Corn Salsa recipe a go? I’d really love to know what you thought. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other delicious Corn dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Corn Salsa
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 4 corn cobs - husks removed (fresh is best, but you can use canned or frozen too)
- oil spray
- 1 small red onion - finely chopped
- ¼ cup coriander - finely chopped
- 1 tsp lime rind - finely grated
Dressing
- 50 grams sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- ¼ cup coriander - roughly chopped
- ¼ tsp pepper
Instructions
- Heat a barbeque (or griddle pan) on low-medium. Spray the corn cobs with the oil and place on the barbeque. Cover and cook for approximately 10-15 minutes, turning to brown on all sides. When cooked, transfer to a plate to cool. If using canned or frozen corn, lightly spray a pan and cook for 5 minutes or until starting to brown.
- Cut the kernels off the cooled corn and place in a bowl, along with the onion, finely chopped coriander and lime rind. Stir in the dressing to coat and serve.
Dressing
- Place all the ingredients into a stick blender container or small food processor and blend until smooth.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
