This easy corn salsa dip is a taste of summertime. Sweet corn, tomatoes, and fresh cilantro with a simple dijon mustard dressing.
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Are you ready to do a swan dive right into summertime? Yes? I think you’re ready.
Let’s talk corn salsa!
This corn salsa is one of my FAVORITE summer recipes. Use any kind of sweet corn you have on hand – fresh off the cob corn, canned corn, previously frozen corn, grilled or roasted corn kernels will all work.
We’re working with fresh sweet corn (bonus points if you char it up on the grill first!), cherry tomatoes, plenty of cilantro (yes, hi, hello, SIGN ME UP) and the BEST lickety-split dijon mustard dressing situation.
Are you sold yet? Because I am SOLD.
Corn salsa will last a few days in the fridge, but this comes together so quickly that I rarely make it ahead of time. If you do want to prep in advance, you can make the dijon sauce and store it in an airtight container (we love these mixing bowls with airtight covers!) in the fridge until you’re ready to assemble. You could also grill the corn and chop the cilantro ahead of time so it all comes together in a snap!
Also, let’s have a quick hip-hip-hooray for no-bake recipes, shall we? No stovetop-ing or oven-ing or cooking-indoors-and-turning-the-house-into-a-sauna-ing needed for this corn salsa (and it’s still THE BEST).
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.
VIDEO: HOW TO MAKE CORN SALSA
An easy grilled corn salsa with a quick dijon sauce, fresh tomatoes, and cilantro.
FOR THE SAUCE:
- 2 teaspoons dijon mustard
- 1 teaspoon lime juice
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
FOR THE SALSA:
- 3 large ears sweet corn (see recipe notes)
- 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 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 salt if necessary.
- Serve immediately or store in an airtight container in the fridge until ready to serve.
Substitutions: Use 2 cups of roasted, previously frozen, or canned corn kernels in place of the grilled corn if you like. Dice a large heirloom or beefsteak tomato to use in place of cherry tomatoes. You can also use basil in place of cilantro. 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!
How to cut corn off the cob: 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.
To make this corn salsa in advance: 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.
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.
Equipment: We love these mixing bowls with covers when we’re prepping for a potluck – they look great on the table and you don’t have to transfer food between a storage container and a serving dish!
Keywords: summer, grilled, vegetarian