Green Chile Corn Salsa
Published Jun 06, 2024
This post contains affiliate links. Please see our disclosure policy.
My go-to favorite summertime condiment has got to be salsa. Tomato, tomatillo, mango, grilled pineapple… you name it, I have yet to meet a salsa I didn’t love. My current favorite is this green chili corn salsa – it just screams summer to me.
This salsa is perfect with chips but also enhances any grilled meat, fish, seafood, and veggies.
This recipe is both crazy delicious and (even better) crazy easy! Toast the corn in a dry skillet for a few minutes, stir in some diced onion, cilantro, lime, and Hatch Diced Green Chilis, and voila! You’re done. There’s just something about the sweet corn and subtle heat of the chilis that is just perfect.
This salsa is also great in colder months when you want to add the brightness of summer to your food – just use defrosted frozen corn kernels.
If you want to get fancy, you can add some diced tomatoes, red pepper, avocado, jalapeno, and even rinsed canned black beans. But I leave that to you as personally, I love the simplicity of this recipe.
There you have it. Green chili corn salsa with Hatch diced green chilis: the ultimate summer recipe that’s guaranteed to be a hit at any gathering. So go ahead, grab those ingredients, crank up the salsa music, and let’s get dippin’!
Get more Mexican recipes here.
Green Chile Corn Salsa
Ingredients
- 4 cups fresh or frozen, (defrosted) corn kernels
- 2 cans Hatch Diced Green Chiles, , hot or mild, drained
- ½ cup diced red onion
- ½ cup chopped cilantro
- Juice of 2 limes
- 1 teaspoon salt
- Tortilla chips, , for serving
Instructions
- Heat a dry skillet over medium-high heat. Add the corn and cook, stirring occasionally until charred. Add to a mixing bowl.
- Stir in the chiles, onion, cilantro, lime, and salt.
- Serve with tortilla chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
