This Creamy Corn Salsa is loaded with flavor and super versatile! The juicy grilled corn kernels are tossed with finely diced jalapeno, red onion, and the most delicious, lightened up dressing.

This recipe is great because it can be enjoyed in a variety of ways. Serve as a side salad, scoop it up with chips like salsa or use it as a topping for tacos, sandwiches and more! You’re going to love this easy to make, healthy salsa recipe.

If you like this recipe, try my Three Ingredient Boursin Cheese Salami Cups, Spicy Bruschetta with Toasted Calabrian Butter Baguettes, or my simple Cucumber Salsa.

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Substitutions and Ingredients Needed for Creamy Corn Salsa

Corn – This recipe calls for roughly 2 cups of grilled corn kernels or about 2 ears of grilled corn. Grill the corn, and once cooled carefully remove the kernels. Try this handy corn kernel striper tool.

Jalapeno – This recipe calls for finely diced jalapeno. Remove the seeds and veins. If you do not like spice you can use finely diced green bell pepper instead.

Red Onion – This recipe calls for finely diced red onion. Option to use sweet onion or shallots instead.

Dressing – Combine light sour cream, mayonnaise, fresh squeezed lime juice, and a pinch of kosher salt. Whisk until well combined before adding the other ingredients. Try this handy citrus juicer.

Cilantro – Before serving this dish add some freshly chopped cilantro. Fresh herbs are a great way to brighten any dish. If you’re not a fan of cilantro, try chopped parsley instead.

Ingredients Needed for Creamy Corn Salsa – Healthyish Foods

Flavor Variations

You can easily switch up the flavor of this creamy corn salsa by adding different spices.

  • Adding a touch of cumin and chili powder will give this recipe a slightly smoky flavor.
  • While adding a touch of ranch seasoning will make it zestier.
  • For a hint of spice, you can add a few dashes of hot sauce, or cayenne pepper. Be careful as cayenne powder is very spicy and a little goes a long way.
  • For an elote or esquite style corn salsa, try adding some tajin and crumbled cotija cheese.
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How to Make Creamy Corn Salsa

Grill the Corn

Grill the corn and allow it to cool before removing the kernels.

Make the Dressing

In a mixing bowl, combine light sour cream, mayonnaise, fresh squeezed lime juice, and a pinch of kosher salt. Whisk until well combined.

Assemble

Next, add the grilled corn kernels, finely diced jalapeno, and finely diced red onion to the bowl. Toss until well combined. Taste and season accordingly. Finish this salsa with a few leaves of freshly chopped cilantro. Serve and enjoy.

How to Store

Store in an airtight container in the refrigerator for three to four days. Serve chilled when enjoying.

Frequently Asked Questions FAQ’s

What can I use instead of red onion? Sweet onion or shallots will work instead.

I don’t like light sour cream, what can I swap it with? You can try Greek yogurt as a swap. But you may need a touch more lime juice to thin the dressing out.

Can I make this ahead of time? Yes! This is a great recipe to prep ahead of time. Be sure to store it in an airtight container in the refrigerator before serving.

What can I serve this with? Tortilla chips or crudité are perfect for scooping.

What other appetizers would pair well with this dish? Try my Easy Guacamole, or Quick Shrimp Ceviche.

overhead shot of Creamy Corn Salsa – Healthyish Foods

Creamy Corn Salsa

Author: Sarah Thomas-Drawbaugh
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes
This Creamy Corn Salsa is loaded with flavor and super versatile! The juicy grilled corn kernels are tossed with finely diced jalapeno, red onion, and the most delicious, lightened up dressing.
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Equipment

Ingredients

  • 2 cups grilled corn kernels
  • ¼ cup jalapeno, finely diced, remove seeds and veins
  • 2 tablespoons red onion, finely diced
  • 3 tablespoons light sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime juice, fresh squeezed
  • kosher salt, to taste

Instructions 

How to Make Creamy Corn Salsa

    Grill the Corn

    • Grill the corn and allow it to cool before removing the kernels.

    Make the Dressing

    • In a mixing bowl, combine light sour cream, mayonnaise, fresh squeezed lime juice, and a pinch of kosher salt. Whisk until well combined.

    Assemble

    • Next, add the grilled corn kernels, finely diced jalapeno, and finely diced red onion to the bowl. Toss until well combined. Taste and season accordingly. Finish this salsa with a few leaves of freshly chopped cilantro. Serve and enjoy.

    Notes

    How to Store
    Store in an airtight container in the refrigerator for three to four days. Serve chilled when enjoying.

    Nutrition

    Serving: 1serving or 1/4 of the entire salsa, Calories: 96kcal, Carbohydrates: 14g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 5mg, Sodium: 198mg, Potassium: 154mg, Fiber: 2g, Sugar: 4g, Vitamin A: 131IU, Vitamin C: 10mg, Calcium: 18mg, Iron: 0.3mg
    Course: Appetizer
    Cuisine: American
    Calories: 96
    Author: Sarah Thomas-Drawbaugh