This easy corn salsa dip is a taste of summertime. Sweet corn, tomatoes, and fresh cilantro with a simple dijon dressing.
Are you ready to swan dive right into summertime? Yes? I think you’re ready.
This corn salsa is one of my FAVORITE summertime recipes.
We’re working with fresh sweet corn, cherry tomatoes, and plenty of cilantro (yes, hi, hello, SIGN ME UP) aaaaaaannnnnd a tasty, lickety-split dijon dressing situation.
Are you sold yet? Because I am SOLD.
This corn salsa goes FAST in our house. If any leftovers make it past the “it’s-so-good-I-can’t-stop-eating-it-with-a-spoon” phase (<– rare) I throw this salsa on tacos, quesadillas, fish, chicken, you name it. I’m pretty sure it goes with, y’know, ALL OF THE THINGS.
Also, let’s have a quick hip-hip-hooray for no-bake recipes, shall we? Sure, we have to grill the corn for this salsa, but there’s no stovetop-ing or oven-ing or cooking-indoors-and-turning-the-house-into-a-sauna-ing.
Because sure, YAY SUMMER and whatever, but after a few dozen 95+ degree days in a row I tend to be a little, I don’t know…over it? And on those days when I’m hungry but also all I want to do is sit in front of a fan and feel sorry for my melting-into-a-puddle self, this corn salsa is my BFF.
Dijon Corn Salsa
An easy grilled corn salsa with a quick dijon sauce. Perfect for summertime.
- Yield: Makes 2.5 cups
FOR THE SAUCE:
- 2 tsp. dijon mustard
- 1 tsp. lime juice
- 2 tsp. extra virgin olive oil
- salt and pepper to taste
FOR THE SALSA:
- 3 large ears corn
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh chopped cilantro
FOR THE SAUCE:
- In a small bowl, whisk together dijon mustard, lime juice, olive oil, salt, and pepper. Set aside.
FOR THE SALSA:
- Husk corn and grill until it’s cooked and kernels are lightly charred. Let cool and cut kernels from cob. Set aside.
- Add corn kernels, tomatoes, and cilantro to a large bowl.
- Add the dijon sauce to corn mixture and toss gently to combine. Give it a taste and add seasoning if necessary.
- Serve immediately or store in an airtight container in the fridge until ready to serve.
Use 1.5 cups of canned or previously frozen corn kernels if fresh sweet corn isn’t in season.
Dice a large heirloom or beefsteak tomato to use in place of cherry tomatoes if you like.
To cut corn kernels from the cob, hold corn vertically and carefully slide a sharp knife down each side of the corn cob to remove the kernels.
The salsa will soak up more sauce the longer it sits – if you plan on making the salsa very far in advance, I recommend making a bit of extra sauce and tossing the salsa with some extra dijon sauce just before serving to keep things fresh.
Tomatoes are best when they haven’t been refrigerated, so if you’re making the salsa in advance and have time, wait to cut and add the tomatoes until you’re ready to serve. This will preserve the texture of the tomatoes.
Use lemon juice or apple cider vinegar in the sauce if you don’t have lime juice.
Double the sauce and add extra veggies if you like! This salsa is great with extra tomatoes, peas, diced peppers, black beans, chick peas, you name it!
Strict vegans and vegetarians (or those cooking for them) can check the ingredients of their preferred brand of dijon mustard to verify it adheres to their dietary restrictions.