Fresh Tomato Corn Salsa (Summer Dip Favorite)

Why This Salsa is a Summer Staple

There’s something magical about the flavor combo of ripe garden tomatoes and sweet, juicy corn—especially when it’s peak summer. This Fresh Tomato Corn Salsa is a no-cook, ultra-refreshing dish that comes together in under 15 minutes and disappears even faster.

Perfect for BBQs, pool parties, or taco nights, this salsa is an easy crowd-pleaser. It’s naturally vegetarian, gluten-free, and dairy-free. And because there’s no cooking required, it’s ideal for hot days when you want fresh food fast.

Whether you’re spooning it over grilled chicken, scooping it up with tortilla chips, or stuffing it into lettuce wraps, this salsa tastes like summer in every bite.

Ingredients: Fresh, Simple, and Flavorful

Here’s what you need to make about 4–5 cups of delicious tomato corn salsa:

📝 Main Ingredients

• 2 cups fresh corn kernels (from about 3–4 ears, or substitute frozen/canned)

• 3 medium ripe tomatoes, diced (about 2 cups)

• ½ cup red onion, finely chopped

• 1–2 jalapeño peppers, seeded and finely chopped (adjust to taste)

• ½ cup fresh cilantro, chopped

• 2 tablespoons lime juice (from 1–2 limes)

• 1 clove garlic, minced

• ½ teaspoon ground cumin

• ¼ teaspoon black pepper

• ½ teaspoon sea salt (or more to taste)

• Optional: 1 tablespoon olive oil for richness

What Corn to Use (Fresh, Frozen, or Canned?)

Fresh Corn (Best Flavor 🌽)

• How to Prep: Remove husks and silk, then slice kernels off the cob with a sharp knife.

• Raw vs. Blanched: Raw is crisp and sweet; for softer texture, blanch ears in boiling water for 2 minutes, then cool and cut.

Frozen Corn

• Pros: Available year-round and super easy.

• How to Use: Thaw and pat dry before mixing into salsa.

Canned Corn

• Quick Fix: Works in a pinch!

• Tips: Drain and rinse well to remove excess sodium or syrup.

Tools You’ll Need

• Sharp knife and cutting board

• Medium to large mixing bowl

• Measuring cups and spoons

• Citrus juicer (optional)

• Spoon or spatula for mixing

• Airtight container for storage

Step-by-Step Recipe Instructions

Step 1: Prep Your Ingredients

• Dice the tomatoes and place in a strainer to drain excess juice.

• Cut kernels from corn cobs, or thaw/rinse if using frozen/canned.

• Chop onions, jalapeños, garlic, and cilantro finely.

Step 2: Combine Ingredients

In a large bowl, mix together:

• Tomatoes

• Corn

• Red onion

• Jalapeños

• Cilantro

• Garlic

Step 3: Season

Add:

• Lime juice

• Cumin

• Black pepper

• Salt

• Optional olive oil

Step 4: Mix and Chill

• Gently toss all ingredients until well combined.

• Taste and adjust seasoning (especially lime and salt).

• Cover and chill for 30 minutes to let flavors meld (optional but recommended).

Step 5: Serve and Enjoy!

Serve cold or at room temperature with chips, grilled mains, or inside tacos.

Make-Ahead & Storage Tips

• Fridge: Store in an airtight container up to 3 days. Stir before serving.

• Not freezer-friendly: The texture of tomatoes and fresh herbs doesn’t hold up well after freezing.

• Make ahead tip: Prep all ingredients and store separately; mix just before serving.

Flavor Variations & Add-Ins

Want to jazz it up? Try these:

🥑 Add Creaminess

• Diced avocado or a spoon of mashed avocado stirred in last minute.

🫘 Add Protein

• Mix in ½ cup black beans for a hearty salsa salad.

🧂 Add Umami

• A splash of tamari or soy sauce for a savory depth (keep in mind saltiness).

🥭 Add Sweetness

• Dice mango or pineapple for a tropical twist.

🌶️ Make It Spicy

• Try serrano or habanero peppers for serious heat.

🧅 Swap the Onion

• Use green onions or shallots for a milder flavor.

Serving Suggestions

This salsa is more than a dip—it’s a multi-use flavor booster:

• Serve with tortilla chips as a dip

• Spoon onto grilled chicken or fish

• Add to tacos, tostadas, or burrito bowls

• Use in lettuce wraps or veggie wraps

• Mix with quinoa or brown rice for a quick salad

• Top your avocado toast with a few spoonfuls

Frequently Asked Questions (FAQs)

Can I make this salsa ahead of time?

Yes! It actually tastes better after chilling for 30–60 minutes, giving flavors time to blend.

What if I don’t like cilantro?

Simply omit or substitute with parsley or a small amount of fresh basil.

Can I add avocado?

Definitely. Add just before serving so it stays fresh and green.

Is this salsa spicy?

It’s mild with 1 jalapeño. Adjust by using more or swapping in a spicier chili.

Can I use cherry tomatoes?

Yes! Slice them in halves or quarters. They’re sweet and hold shape well.

Can I use lemon juice instead of lime?

Yes, but lime juice is more traditional and complements the corn better.

How do I keep it from getting watery?

Drain diced tomatoes in a strainer before adding. Also, don’t skip chilling—it helps ingredients absorb liquid.

Is this gluten-free and vegan?

Yes! This recipe is naturally both vegan and gluten-free.

Final Thoughts: Dip Into Summer

When tomatoes are juicy and corn is sweet, this Fresh Tomato Corn Salsa is your go-to summer sidekick. It’s endlessly adaptable, wildly flavorful, and bright enough to turn any meal into a celebration.

You’ll love how fast it comes together—and how fast it disappears at your next BBQ or taco night. With no stove or oven in sight, it’s also ideal for hot weather and quick entertaining.

📌 Save & Share!

If you loved this recipe, pin it for later and share your variations on social media using #tomatocornsalsa or #summerdip. Let the summer flavors shine—and keep those chips close by.