When it comes to summertime cooking, I firmly believe that ovens should be optional, having people over shouldn’t be stressful, and you should always have chips and dip.
With these three non-negotiables in mind, I’m making this simple, summery corn salsa on repeat. The best part? It is made with five ingredients—I’m counting salt and pepper as freebies—and is ready for dipping in less than ten minutes. This corn-based dip will make you say: tomato salsa, who?!
Make the Most of Corn Season
Biting into a cob of sweet corn slathered with butter and salt brings back memories of family barbecues. Growing up in mid-western Canada, corn season was the best time of year: It was finally warm, and the short corn season was something we looked forward to.
Outside those few short weeks of bliss, we happily munched on canned or frozen corn in casseroles, salads, and truthfully, right out of the can. To this day, canned corn is a staple in my pantry because it’s predictable, easy, and downright delicious.
How To Make My 5-Ingredient Corn Salsa
To make enough to serve four to six, you’ll need:
- 2 cups corn thawed from frozen, canned, or fresh
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese
- 1/4 red onion, finely chopped
- Juice of 1 lime
- Salt and black pepper to taste
In a medium bowl, combine the corn, cilantro, feta cheese, and red onion, and mix to combine. Squeeze lime juice on top and season with salt and pepper to taste.
I’m partial to eating this with an entire bag of tortilla chips, but it’s also a great topping for tacos, burgers, or mixed into a pasta or quinoa salad.
A Handful Of Variations Make This Corn Salsa Even More Delicious
It’s easy to add a little something extra to this salsa.
- Add 1 teaspoon lime zest.
- Mix in 1 tablespoon finely chopped jalapeño.
- Add a pint of halved cherry tomatoes.
- Turn this into a variation of cowboy caviar with halved cherry tomatoes, a diced bell pepper, and a can or two of your favorite beans (drained).