This Serrano & Corn Salsa is a vibrant blend of sweet, smoky, and spicy flavors that will elevate any dish. Fresh corn kernels bring a satisfying crunch, while serrano peppers add a bold kick that’s perfectly balanced by zesty lime juice. The mix of juicy tomatoes and fragrant cilantro creates a refreshing, garden-fresh taste that’s irresistible. Ready in just 20 minutes, it’s the ultimate quick fix for tacos, grilled meats, or even as a standalone dip.

Every bite is a burst of summer, with the sweetness of corn mingling with the heat of serranos and the tang of lime. The textures are a delightful contrast—crisp corn, tender tomatoes, and a hint of creamy avocado if you choose to add it. Whether you’re hosting a gathering or spicing up a weeknight meal, this salsa is a crowd-pleaser that’s as easy to make as it is delicious. Let it brighten your table and your taste buds!

Fresh & Flavorful Ingredients

2 ears of corn (fresh or grilled for extra flavor)
¼ cup chopped cucumber (seedless or English cucumber works best)
¼ cup chopped red bell pepper
1 serrano pepper, thinly sliced (remove seeds for less heat)
¼ cup chopped scallion (green onions)
2-4 tablespoons fresh lime juice (adjust to taste)
2 teaspoons olive oil
A drizzle of honey or agave (optional, for a touch of sweetness)
Salt & pepper to taste
Optional additions: diced avocado, chopped fresh cilantro, ½ teaspoon chili powder

Simple Steps to Make Serrano & Corn Salsa

Prepare the corn: Slice the kernels off the cob. Then, using the back of your knife, scrape the cob to collect about 1 tablespoon of corn pulp per cob.
Combine ingredients: In a mixing bowl, add the corn kernels, corn pulp, cucumber, red bell pepper, serrano pepper, scallion, lime juice, olive oil, and a drizzle of honey or agave (if using). Mix well.
Chill: Cover the bowl and let the salsa chill in the fridge for at least 20 minutes or up to a day to allow the flavors to meld.
Adjust seasonings: Before serving, taste and add more salt, pepper, or lime juice if needed.
Serve: Enjoy with chips, on tacos, salads, or grilled fish. Add optional ingredients like avocado, cilantro, or chili powder for extra flavor.

Perfect Pairings: Serving Suggestions

This Serrano & Corn Salsa is incredibly versatile! Serve it with tortilla chips for a quick snack, or spoon it over grilled fish or chicken for a fresh, zesty topping. It also shines in tacos, on salads, or even as a vibrant side dish for summer barbecues. Don’t forget to add diced avocado or cilantro for extra flavor and texture!

Spice It Up: Recipe Variations

Want to mix things up? Try swapping the serrano pepper for jalapeño for a milder kick, or add diced mango for a sweet twist. If you’re feeling adventurous, toss in black beans or quinoa to turn this salsa into a hearty salad. For a smoky flavor, grill the corn before slicing it off the cob!

Make It Ahead: Storage Tips

This salsa tastes even better after chilling! Store it in an airtight container in the fridge for up to 2 days. If you’re adding avocado or cilantro, mix those in just before serving to keep them fresh. Avoid freezing, as the texture of the vegetables may change.

Quick & Easy: Time-Saving Tips

Short on time? Use frozen corn kernels instead of fresh corn—just thaw and drain them well. Pre-chopped veggies from the store can also save you prep time. If you’re making this salsa for a crowd, double the recipe—it’s a guaranteed crowd-pleaser!

Essential Tools: Equipment Guidance

All you need is a sharp knife and a cutting board for this recipe. A microplane or zester can make juicing limes easier, and a mixing bowl with a lid is perfect for combining and storing the salsa. If you’re grilling the corn, tongs and a grill brush will come in handy!

Amy