This super fresh, easy Corn Salsa recipe is packed with delicious sweet corn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It’s perfect for backyard BBQs and picnics on a hot summer’s day! 

Corn Salsa is the perfect complement to so many meals!

This recipe is my version of a copycat of Chipotle’s Corn Salsa, and it is the best corn salsa I’ve ever tried!

Our kids love it, and it’s so easy to throw together. 

It’s one of those great recipes you want to have on hand for last-minute prep for any occasion (you can also prep it ahead, which is a big bonus!).

It’s filled with amazing sweet and savory veggies and has a bit of a kick to it too, but you can easily customize it to suit your own preferences. 

Have it in burritos, burrito bowls, tacos, on the side of enchiladas, with some grilled chicken and rice, or with your BBQ spread!

We also love this Homemade Salsa Recipe and my Mango Salsa for something a bit different.

Ingredients Needed:

• Corn: I’ve used canned sweet corn for convenience, and it tastes amazing too!
• Jalapeno: adds a savory flavor with a bit of spice. 
• Tomato: a must in many salsa recipes, it adds sweetness and acidity.
• Red Onion: using fresh, raw onion will add a sharp flavor that is delicious.  
• Pepper: I’ve used red bell pepper here but you can use green bell peppers if you prefer. 
• Cilantro: freshly chopped cilantro is best for a fresh and full boost of flavor.  
• Garlic: use fresh garlic that you mince yourself for the best flavor!
• Lime Juice: adds a classic Mexican citrus favor to the dish. 
• Sugar: you can use a bit of sugar to balance out the tart flavors if you wish. 
• Salt: a simple bit of salt will enhance all the flavors — don’t skip it!

How to Make Corn Salsa

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add all the ingredients into a large mixing bowl. 
2. Stir: Stir ingredients together and let it sit in the refrigerator for a bit before serving.

Corn Salsa FAQs

Tips and Notes

• Lime Juice. The best way to get fresh lime juice from a lime is to burst the lime on the inside by rolling the lime on the counter with your palm before slicing it.
• Smoky flavor. If you want an added smoky flavor in this dish, use grilled corn or add a pinch of chipotle powder!

Corn Salsa Variations

• Mix up the veggies. You can use any fresh veggies in this salsa really, so check what you have to use in the fridge before you go buying loads of new veg. Shredded carrots, other types of peppers or onions, chopped avocado, etc. would be great additions (just only add the avocado before serving!). 
• Corn: You can use fresh sweet corn for this recipe as well as canned, if you’d prefer it. Fresh corn kernels off the cob are delicious here when it is in season! You can boil the corn on the cob, cool it, then slice and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the slightly sweeter flavor of raw red onion in this recipe compered to other types!
• Chipotle’s Corn Salsa. To make a Chipotle’s Corn Salsa copycat recipe, use roasted poblano pepper instead of the bell pepper and omit the tomatoes.
• Spice. If you don’t want it as spicy, put less chopped jalapeño peppers in it, or substitute them for green bell pepper. Alternatively, turn up the spice by using a dash of hot sauce, or a ¼ teaspoon of chili powder or cayenne pepper.

Serving Suggestions

Serve this delicious fresh Corn Salsa as a side dish with your Mexican meals, or add it into Mexican dishes like these Slow Cooker Vegetarian Burritos, burrito bowls, or regular Mexican Burritos and Ground Turkey Tacos.

You can also serve it as a dip with tortilla chips, along with Mini Mexican Wonton Quiche, Taco Dip, slices of Chicken Quesadilla, or these veggie Air Fryer Quesadilla!

Corn Salsa also makes the perfect side dish to Mexican inspired meals like Mexican Shepherd’s Pie, Mexican Scalloped Potatoes, and this Chicken Enchilada Casserole! 

More Delicious Recipes to Try

Appetizers

Homemade Rotel Dip

Appetizers

Cream Cheese Fruit Dip

Desserts

Peppermint Bark Cheesecake Dip

Appetizers

Cranberry and Bacon Cream Cheese Appetizer

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Corn Salsa

This super fresh, easy Corn Salsa recipe is packed with delicious sweetcorn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It's perfect for backyard BBQs and picnics on a hot summer's day!

Course Sauces and Condiments, Side Dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 25cal

Author Ashley Fehr

Ingredients

• 2 cups canned corn (340ml /12oz)
• 1 jalapeno (finely chopped, seeds removed)
• 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
• ½ red onion (finely diced)
• ½ red pepper (finely chopped)
• ¼ cup cilantro (chopped)
• 1 garlic clove (minced)
• 1 tablespoon lime juice (or vinegar)
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
• Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
• For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.

Video

Notes

Ingredients and Substitutions:

• Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
• Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
• Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!

Storage:

• Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.

 

Nutrition

Calories: 25cal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 139mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg

The post Corn Salsa appeared first on The Recipe Rebel.

This Southwest Potato Salad is made with grilled or roasted potatoes, peppers, corn on the cob and fresh tomatoes, tossed in a taco spiced vinaigrette!

See the full step by step recipe video down in the recipe card.

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

Potato salad is a barbecue season favorite, and this Southwest Potato Salad is a fun way to take your potato salad to the next level!

As much as we love this German Potato Salad from last month, we all need a little spice in our lives now and then.

It goes perfectly with this BBQ Chicken or these grilled Turkey Burgers, but it can be a meal all on its own!

It’s made with Creamer potatoes (I love using the Terrific Trio from The Little Potato Company for some fun colors!), corn on the cob (off the cob ), roasted or grilled peppers, and fresh cherry tomatoes.

Toss it in an incredibly simple, smoky and slightly spicy taco-inspired vinaigrette and some fresh cilantro for a potato salad your family will ask for again and again!

Tips for making Southwest Potato Salad:

• The corn on the cob will take the longest to cook, so keep that in mind and prep it first. After about 10-15 minutes, we’ll add the rest of the vegetables.
• I like to cut my vegetables into bite-sized pieces before roasting (aside from the corn, which I like to throw on whole and cut off afterwards), so that it’s easy to toss later. For the potatoes and peppers, I cut them into 3/4″ to 1″ pieces. This can easily be done while the corn gets a head start in the oven!
• While all of the vegetables are in the oven, whip up the super simple vinaigrette.
• Toss the vegetables while still slightly warm so they soak up more of that flavorful dressing! Then you can choose to serve warm, room temperature or chilled.

Ingredients and Substitutions:

• Little potatoes: I love using Little potatoes because they make life easier! There’s no washing or peeling, and I only cut them for this salad so they are in bite-sized pieces for little mouths. Any varietal will work, but I love using the Terrific Trio here because it’s such a colorful salad!
• Corn on the cob: I love the big chunks of corn on the cob in this salad, but if corn on the cob isn’t in season where you are, you can always swap in a can of corn (drained) instead! If you have leftover corn on the cob, that’s even better!
• Bell peppers: I always have to add in peppers to anything Southwest or Mexican inspired! You can leave them out if you need to, but they do add a pile of flavor and great color.
• Cherry tomatoes: I love cherry tomatoes for their small size and fresh burst of flavor! If you don’t have cherry tomatoes, you can chop up a large tomato or two instead. You may want to squeeze out the excess liquid as the large tomatoes tend to be more watery than cherry tomatoes.
• Cilantro: I’ll be honest, I’m not always a big cilantro fan but it does go perfectly in here! If you prefer, you can leave it out or swap in sliced green onions or chopped parsley for something fresh and green
• Vinaigrette: This homemade Southwest vinaigrette is simple to make, but you can swap it out for a store bought variety if you need to cut some prep time. Italian, Chipotle, or Catalina are great options.

Optional add ins:

There are so many ways to mix this potato salad up and make it your own! Here are a few of our favorite additions:

• Black beans: they add a great sour of protein and are a classic Southwest ingredient
• Corn chips or tortilla strips: if you need some crunch!
• Fresh avocado: add just before serving
• Lime wedges: for those that like a punch of citrus!
• Red onion: you can add it raw or roast it with the vegetables

What to serve with this Southwest Potato Salad:

While we love to add black beans and make this potato salad a picnic-ready meal all on its own, it’s the perfect complement to so many summer meals!

Here are a few of our favorites:

• Grilled Chicken Marinade – for any cut of chicken!
• Hawaiian Chicken Kabobs
• Fajita Steak Kabobs
• The Best Burgers

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Southwest Potato Salad

This Southwest Potato Salad is made with grilled or roasted potatoes, peppers, corn on the cob and fresh tomatoes, tossed in a taco spiced vinaigrette!

Course Salad, Side Dish

Cuisine American, canadian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 209cal

Author Ashley Fehr

Ingredients

• 2 cobs fresh corn (shucked)
• 1 lb Little potatoes (quartered)
• 1 small onion (diced)
• 1 bell pepper (cut into 1/2" pieces)
• 1 tablespoon canola oil
• 1 cup halved cherry tomatoes

Taco-Spiced Vinaigrette

• ¼ cup canola oil
• ¾ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon granulated sugar
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon onion powder
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1-2 tablespoons chopped cilantro

Instructions

• Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
• Wrap corn cobs in foil and place on baking sheet. Bake for 15 minutes.
• Meanwhile, prep your potatoes, pepper and onion by cutting them into ½-¾" pieces.
• After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with 1 tablespoon oil and stir to coat. Bake for 20-25 minutes or until tender and starting to brown.
• Remove from oven, unwrap corn and let cool enough to handle.
• Cut the kernels off the corn cobs, then stir together the corn, potatoes, peppers, onions and tomatoes.
• Whisk together the ¼ cup oil, salt, paprika, sugar, garlic powder, cumin, onion powder, black pepper, and cayenne. Pour over vegetables and stir to coat. Sprinkle with cilantro.
• Serve warm, room temperature, or chill to serve cold.

Video

Nutrition

Calories: 209cal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 305mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 907IU | Vitamin C: 49mg | Calcium: 21mg | Iron: 1mg

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Albondigas Soup is a Mexican style meatball soup made with homemade meatballs, rice and vegetables in a spiced tomato-based broth. It’s healthy and delicious one pot meal!

This post has been generously sponsored by Chefs Plate and I was compensated for my time spent creating this post. Thank you for supporting the brands that make The Recipe Rebel possible!

This Albondigas Soup was an instant hit around here!

It is hearty and loaded with so much flavor, and I love that you can use a variety of meats or vegetables to make it your own.

I was able to snag the recipe from the Chefs Plate online recipe hub — along with some other family favorites!

I love that the recipes are easy to follow and full of flavor!

What is Albondigas soup?

Albondigas may be an unfamiliar word, but it really just means “meatballs” in Spanish, and so Albondigas soup is simply “meatball soup”.

It’s a Mexican soup made with a tomato broth, and meatballs that are formed with dry rice that cooks in the soup, along with rice and vegetables and lots of bright spices.

It is incredibly flavorful, and naturally gluten and dairy free!

Ingredients and Variations:

• Ground turkey: ground turkey is used in these homemade meatballs, but you could swap for lean ground beef, ground pork or ground chicken if that is all you have on hand.
• Rice: White Jasmine rice is used in the soup and in the meatballs, and white rice is definitely required because it will cook significantly more quickly than brown rice. I don’t recommend brown rice because it will throw off the cook time in this recipe.
• Vegetables: Obviously, there is some flexibility with the vegetables in this recipe, but the onion and sweet bell pepper really pair well with the Mexican flavors! The original Chefs Plate recipe included carrots instead of corn, but we enjoy the sweetness of corn with the spicy broth.
• Seasoning: If you like things on the spicy side, you can always add a pinch of red pepper flakes or cayenne to your soup! We love the flavors in this soup just as they are.

How to prep this soup recipe ahead:

• Chop the veggies: one of my favorite ways to make dinnertime a little easier is to prep all my veggies in advance and store them in the fridge. That way, I just have to dump and start cooking!
• Prep the meatballs ahead: You can also prep the meatballs in advance and store in the fridge for up to 24 hours before cooking.
• Cook and save for later: This Albondigas Soup is always great for meal prep! You can cook the soup in its entirety, then refrigerate for up to 4 days and reheat to serve later. Note that the starch from the rice will thicken the soup as it sits — this isn’t a problem! Just add a splash of broth or water when reheating to thin it out as desired.

Can I freeze Albondigas Soup?

Absolutely!

Meatball soups freeze great and taste just as good reheated as it did when it was fresh.

You can freeze this soup in individual portions (a silicone muffin pan is a great way to do this — simply fill and freeze, then pop them out and store in a zip top freezer bag!) or as a whole.

Once frozen, this soup can be stored for up to 3 months before thawing and heating.

To serve, I recommend thawing overnight in the refrigerator, and then reheating over medium-low heat on the stove top. You can also place any frozen portions directly into a soup pot on the stove and heat over low heat until warmed.

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Albondigas Soup (Meatball Soup)

Albondigas Soup is a Mexican style meatball soup made with homemade meatballs, rice and vegetables in a spiced tomato-based broth. It's healthy and delicious one pot meal!

Course Main Course, Soup

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 349cal

Author Ashley Fehr

Ingredients

• 2 tablespoons butter or oil
• 1 medium onion
• 1½ cups white Jasmine rice (divided)
• 2 tablespoons chili powder (divided)
• 1 tablespoon minced garlic
• 1 lb ground turkey (454 grams)
• 3 tablespoons cilantro
• 8 cups chicken broth
• 1 cup corn kernels (from frozen or canned) 226 grams
• 3/4 cup marinara sauce (264 grams)
• 2 tablespoons low sodium soy sauce (18 grams)
• salt and pepper
• sour cream serving

Instructions

• Wash and dry produce. Peel and dice onion.
• In a large pot, heat 2 tablespoons butter or oil over medium-high heat. When pot is hot, add onions. Cook, stirring occasionally, for 5-6 min, until slightly softened. Add half the rice (¾ cup), half the chili powder (1 tablespoon) and garlic. Continue cooking, stirring constantly, for 30 sec, until fragrant.
• Meanwhile, in a large bowl, add turkey, remaining chili powder (1 tablespoon), remaining rice (¾ cup) and three-quarters of the cilantro. Season with salt and pepper and mix well to combine.
• To the pot with veggies and rice, add chicken broth, corn, marinara sauce, and soy sauce. Season with salt and bring to a boil over high heat. Once boiling, use a spoon or scoop to form 16 meatballs and carefully add to the broth. Reduce heat to medium-low and cover. Cook for 20-25 min, until rice is tender and turkey is cooked through. Season with salt and pepper.
• Plate albondigas soup with a dollop of sour cream over top. Sprinkle with remaining cilantro. Enjoy!

Nutrition

Calories: 349cal | Carbohydrates: 48g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1746mg | Potassium: 607mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg

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This Mango Salsa is the BEST salsa I’ve ever had! Perfect on chicken tacos or straight out of the jar A little sweet and a little spicy!

So there’s a bit of a story here.

My oldest girl’s 4th birthday was at the end of May. Since my kids still go to bed pretty early, we usually have the family over for supper to celebrate so we can wrap things up pretty early.

For her birthday this year, we did a big taco spread with chicken and beef, hard and soft taco shells, tortilla chips and — just to mix things up — I bought a jar of Newman’s Own Mango Salsa.

Before I had even had a chance to eat anything the family was raving over the mango salsa!

Everyone seemed to really love it, and I did too once I got a chance to try it. It is seriously the BEST salsa! And if you’re actually too lazy to make Mango Salsa, you could go and buy a jar of Newman’s Own and it would be almost as good.

BUT, I am going to have a garden full of tomatoes and hopefully peppers so I thought I’d better do some experimenting and make my own version.

This was a labor of love. I experimented a lot with varying amounts of ingredients, and in the end I couldn’t get the recipe as close to Newman’s Own as I would have liked, but it’s a really awesome salsa with a sweet, fruity twist that we love!

There are a lot of fresh mango salsa recipes out there, but I actually prefer a cooked salsa.

And this way it’s easy to make ahead and freeze for later!

Canning Mango Salsa:

Because I’m not a canning expert and the recipe is 100% my own creation, I don’t recommend canning it as I can’t ensure a safe pH level.

If you want to freeze it, simply scoop some into freezer bags, seal, and lay flat — this way it thaws quickly when you need it!

It does last a couple of weeks in the fridge just fine, and I know once you taste it you won’t be able to leave it alone! It’ll be gone before you know it

Tips for freezing Mango Salsa:

• You’re going to want some good quality freezer bags to store this salsa for later — don’t simply use regular sandwich bags!
• If you prefer to freeze it in something you can keep serve it from, check out these plastic freezer jars — they are one of my new favorite things for preserving summer produce! They’re perfect for jam too.

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Mango Salsa

This is the BEST salsa I’ve ever had! We like it best on chicken tacos or straight out of the jar ? Filled with mangoes, tomatoes and bell peppers it freezes perfectly so you can make a bunch and save for later.

Course Appetizer, Sauces and Condiments

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 48

Calories 19cal

Author Ashley Fehr

Ingredients

• 3 large tomatoes diced
• 4 mangoes diced
• 1 red bell pepper diced
• 1/2 diced red onion
• 1 cup water
• 1 can tomato paste 156 mL
• 1/2 cup brown sugar
• 1/2-1 jalalpeno* seeded and finely diced
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon cilantro chopped

Instructions

• Add all ingredients to a large pot.
• Bring to a boil over medium heat, then reduce to medium low and simmer for 45 minutes – 1 hour, until mangoes are tender and flavors have melded. At the 20-30 minute mark, taste and adjust as you desire, adding more sugar/lime juice/salt/jalapeno to suit your tastes.
• Let cool for 15 minutes before dividing between several freezer safe containers or large freezer bags. Keep some in the fridge to eat immediately and store the remainder in the freezer for another use (I recommend using freezer bags and laying them flat to freeze).

Video

Notes

*I use ½ of one seeded jalapeno pepper for my salsa, but if you like more spice feel free to throw in the whole pepper! If you add the seeds, it will have even more spice.

Nutrition

Calories: 19cal | Carbohydrates: 4g | Sodium: 51mg | Potassium: 49mg | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 9.4mg | Calcium: 4mg | Iron: 0.1mg

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