Corn Salsa

While we have plenty of recipes where sweet summer corn gets to shine, this fresh homemade salsa has to be one of our faves. Paired with creamy avocado, cherry tomatoes, sharp red onion, fresh basil, and a simple homemade dressing, this easy recipe can pair with just about anything. Enjoy it alongside (or add it to!) your fish tacos or one of our many summer dinner recipes, or eat it completely on its own—we won’t judge. 😉

The corn.
We love to use fresh corn in the summer to take full advantage of the season, but you can also use frozen corn (they even sell it pre-charred!) if you prefer. If using frozen, just make sure it’s fully defrosted and drained of any excess moisture before you make your salsa. We grill our corn in this recipe to shake things up with a smoky, charred flavor. If you don’t have a grill or grill pan, no prob—give your cobs a quick sear in a cast iron skillet. 

Corn salsa variations:
— Not in the mood for grilled corn? Try our copycat Chipotle corn salsa!
— Feeling cheesy? Swap the avocado (or keep it and amp up the toppings!) for feta or cotija cheese.
— Amp up the heat by adding a finely chopped jalapeño to the mix. 

Can I make this salsa in advance?
Absolutely! You can make this salsa up to 3 days in advance—just hold off on the basil and avocado until you're ready to serve. Store in an airtight container in your fridge to keep it fresh.

Have you made this yet? Let us know how it went in the comments below!