Best Ever Cilantro Corn Salsa

Best Ever Cilantro Corn Salsa


"This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos."

Ingredients 55 m {{adjustedServings}} servings 198 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
  3. Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.
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Reviews 8

  1. 15 Ratings


Ooohhh, this is good! I made two changes or substitutions to the recipe. 2 tablespoons olive oil was subbed with 2 tablespoons "garlic olive oil" (gifted to me by Marianne) and the 3 tablespoons chopped garlic was omitted. I also used Seasoned Salt from Hawaai (gifted to me by Mauigirl... now that stuff's good!) instead of Kosher salt. We topped salad greens with this oh so yummy salsa and called it dinner. Corn chips added the crunch factor. I will be making this many times this summer. Both as a salad for dinner and as salsa.


This zippy little salsa gets quite a punch from fresh garlic! I used about half the amount specified in the recipe, and we were quite satisfied. Bright, refreshing flavors and beautiful colors make this salsa a great accompaniment to seafood or chicken. Thanks for the idea!

Holiday Baker

This corn salsa was wonderful! I believe what sets it apart from others is the 3 Tblsp of garlic! As it is not summer, I didn't grill the corn. I will try it like that though when it warms up. I used 1 cup of defrosted sweet corn I steamed in the microwave for about 1 minute. I followed the ratio of the ingredients, but used 1 large tomato and a 1/4 cup of onion, diced small, and the same amount of cilantro chopped. I can't imagine using more than that much raw onion. For the salt, I did about 1/4 tsp or so.