Best Ever Cilantro Corn Salsa Recipe -
Best Ever Cilantro Corn Salsa Recipe
  • READY IN 55 mins

Best Ever Cilantro Corn Salsa

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    55 mins


  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 More Reviews

Jun 06, 2012

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.

Jun 02, 2012

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!

Nov 01, 2012

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.

Jul 07, 2012

So easy to make! We loved it and made it exactly the way it was written with just a little lime squirted over it so we didn't add too much salt.

Jun 20, 2012

This was outstanding. I did a few things different: I used red onion instead of white, because it's what I had. Likewise, I didn't have any fresh garlic, so I used garlic powder, maybe a teaspoon or thereabouts. I used some Mexican chili-salt-and-lime seasoning in place of some of the salt. I used regular vegetable oil, half of it homemade chile oil (dried red pepper flakes in a jar filled with vegetable oil). And I replaced the red wine vinegar, which I don't really like, with a combination of lime juice and seasoned rice vinegar.

Jun 30, 2012

Wonderful recipe for leftover corn on the cob! I always have cilantro, onion, and tomatoes. I served this for 3 days straight, 1st as appetizer, 2nd afternoon as snack, then to finish it up-as a side dish with Mexican stuffed Peppers (another recipe on this site) with tortilla chips, the perfect compliment to a spicy dish. Cool and refreshing on these hot summer nights!

Aug 26, 2012

The never ending "What to make for dinner" cropped up on Friday afternoon. The kids and I had went to Costco, we grabbed some shrimp and I decided to make shrimp tacos with these Little tiny tortillas I found. Got home and looked up salsas. I had almost everything I needed for this and a quick trip down the street would fix the rest!! WOW n OMG are words that come to mind!! I used fresh limes instead of the vinegar. Could be served on pretty much everything, which is what has been happening this weekend! Thank you very much Ms. Croff!!

Sep 17, 2012

Best ever, can't say enough good about this recipe!!!


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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