This corn salsa recipe is made using the freshest summer ingredients. It’s perfect for an easy appetizer or an easy vegan snack recipe.
Corn: I love using fresh, uncooked corn in this recipe. Simply give it a quick rinse, cut it off the cob, and you’re good to go!
Bell Peppers: I love using several different types of bell peppers to add different flavors and colors.
Fun fact, did you know that red bell peppers are the sweetest of all the bell peppers?! This article breaks down the different flavors and uses of bell peppers.
Jalapeño Peppers: I usually remove most of the seeds from my jalapeño peppers to control the level of spice. If you prefer more spice, leave the seeds in when you slice the peppers up. If you don’t want your salsa to be spicy, remove all seeds when prepping.
Lime Juice: I always prefer to use fresh lime juice in my recipes. I find that the flavor is so much better and fresher (yum!!).
Red Onion: The extra flavor that red onion brings to the table is so delicious! Add more or less depending on your personal preference, just make sure it is fresh.
Cilantro: The cilantro is another key flavor component in this recipe. The bold and bright flavoring brings this dish to life!
Easy Summer Appetizer
Corn salsa is perfect for using as a corn dip for tortilla chips or for the topping on your favorite plant-based burger.
This easy recipe only takes about ten minutes to make and is always a crowd pleaser. The naturally flavorful and delicious ingredients make this one of my favorite vegan dip and corn recipes!
Be sure to try these other summer recipes too:
Summer Corn Salsa
- 2 cups corn raw
- 1 bell pepper diced
- ½ cup red onion diced
- ½ cup cilantro chopped
- 1 jalapeno pepper seeded and diced
- 1 tbsp lime juice
- salt to taste
- Wash and prep all vegetables according to ingredient list and add to a large bowl.
- Season with lime juice and salt, mix together, and enjoy! Serve with tortilla chips if desired.
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