Sweet corn, green chiles, bright red tomatoes, black olives, cilantro and lime are tossed together to make a fresh, summery salsa in this Green Chile Corn Salsa Dip. It’s a perfect dip for tortilla chips or tasty topping for all your grilling or Tex Mex favorites!
Summer time is all about fiesta time! Cookouts, potlucks, getting together in the backyard, eating light and fresh, and having fun– it just doesn’t get any better than that. And there’s nothing that says light and fresh fiesta better than this Green Chile Corn Salsa.
Loaded with sweet summer corn, tomatoes, onion, chiles and olives, this easy-to-make-dip has enough goodness that it could easily double as a fresh corn salad, but is out-of-this-world good piled high on a burger, spooned across the top of tacos or (my favorite) loaded on the end of a tortilla chip.
What You Need To Make Green Chile Corn Salsa
- fresh or frozen sweet corn
- diced green chiles
- grape tomatoes
- green onions
- chopped black olives
- canola oil
- white vinegar
- minced garlic
- salt, ground cumin, chile powder
Should I Make Corn Salsa with Fresh or Frozen Corn?
Corn salsa is all about… the corn. So choosing the right corn is important. I love it fresh & raw right off the cob. The crunch and pops of sweet flavor add a delicious texture to this dip that can’t be beat. I know you won’t be surprised when I say that fresh sweet corn is best to make this dish with.
However, fresh sweet corn isn’t always in season. When that’s the case, frozen sweet corn is quite good. To use frozen corn, simply put it in a colander under running lukewarm water until it thaws. Pat it dry, and it’s ready to use.
Canned corn is not as good in this recipe. It has a higher sodium content and the texture isn’t as firm.
How To Make The BEST Corn Salsa
Since there’s no cooking, this recipe is really all about the ingredients. It’s a great summer garden dish– fresh corn, tomatoes, jalapenos, green onions and cilantro. Gather as many fresh ingredients as you have available to you and you’re already 95% on your way to a fantastic dip!
Prep & Mix. Once you’ve gathered your ingredients and washed them, it’s time for a little knife work. Dicing all your ingredients about the same size as a kernel of corn creates a nice consistent dish that makes sure everyone gets a little bit of all of the ingredients in every bit!
Once diced, mix together all ingredients except the lime, making sure spices, vinegar and oil are evenly distributed throughout. Squeeze half the lime over the salsa. Mix it again and give it a taste. Add more salt or squeeze the rest of the lime if needed. Serve immediately or chill overnight.
What to Eat with Corn Salsa
This recipe + almost anything you want to add a jolt of fresh to is absolutely delicious.
- Juicy Lucy Broiler Burgers
- Perfect Skillet Steak
- Simply Tex Mex Sour Cream Enchiladas
- Creole Shrimp Foil Packets
- Easy Taco Hand Pies
Why You’ll Love This Recipe
It’s crowd pleaser. This recipe is perfect for parties, potlucks, and backyard BBQs. It’s so vibrant, fresh and happy, it’s an absolute draw on any table.
It’s versatile. We’ve already talked about how this dish could double as a salad, topping or relish, as well as a dip.
It’s customizable. These salsa ingredients can easily be swapped out with things you and your family like best. Switch out the olives for black beans or green bell pepper for jalapeno. Want more color? Add a little red onion instead of green.
More Easy Dip Recipes
- Fresh Salsa with Cilantro & Lime
- Tex Mex Guacamole
- Classic Mexican 7 Layer Dip
- Best Cheesy Beef Enchilada Dip
- Strawberry & Avocado Salsa
Delicious Corn Recipes To Make
- Fresh Corn Relish
- Confetti Frito Corn Salad
- Mexican Street Corn Foil Packets
- Southern Cornbead Pudding
- Ultimate Shortcut Mexican Cornbread
How Long Does This Easy Corn Salsa Last?
This dip is best on day 1 or day 2, but it is still delicious for at least 4-5 days if kept covered in the fridge. But who are we kidding? It will gobbled up long before then!
Good recipes like this create opportunities to share- share a bite, share a moment, share all the good things about life. There’s no better way to spread a little happiness than over a dip bowl with a handful of chips!
If You Make This Recipe, I Can’t Wait To Hear About It!
Leave A Comment & Rating Below Or Snap A Photo To Share.
Green Chile Corn Salsa
- 12 oz fresh or frozen sweet corn
- 4 oz diced green chiles, undrained
- 10 oz grape tomatoes, finely diced
- 3-4 green onions, finely sliced
- 4.25 oz can of chopped black olives
- ⅓ C chopped cilantro
- 1 jalapeno, deveined, deseeded & diced
- 1.5 tablespoon canola oil
- 1.5 tablespoon white vinegar
- 1 teaspoon minced garlic, generous
- 1 teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
- 1 lime
- Mix together all ingredients except lime, making sure spices, vinegar and oil is evenly distributed. Half the lime. Squeeze juice over salsa. Mix again. Taste. Add more salt or rest of lime juice if needed. Serve immediately or chill overnight.