Corn Salsa with Italian Dressing

Sweet corn, crisp bell peppers, juicy tomatoes, soft black beans and avocado, all topped with a tangy lime Italian dressing… um, is your mouth watering yet?

It’s perfect with tacos, burritos, tortilla chips or even on top of a salad. It’s a colorful, no cook side that comes together in one bowl with a simple lime dressing, then chills while you make the rest of dinner.

The Best Sweet Corn Salsa (with Black Beans and Avocado)

This sweet corn salsa is lucky if it survives one night at our home. The natural flavors of the vegetables are almost enough on their own. By adding lime and Italian dressing, it just pushes this salsa over the super, crazy delicious edge. Just make sure you’re using dried Italian dressing and not Italian seasoning. Big difference.

Okay, I can’t hold off eating more of this sweet corn salsa any longer. It’s just in my fridge calling my name. I’m probably going to have it with my most favorite chips, FSTG Multigrain chips. Have you had them? They’re gluten free and made from all natural ingredients. SO amazingly tasty! They have a million different flavors of chips, like sweet potato, blue corn and even jalapeno.

When a reader skipped the cilantro and bell peppers and added green onions, I loved that she added her own variety!

Alright friends, start making your own salsa as I go devour the rest of mine in the fridge.

Why You’ll Love This Corn Salsa with Italian Dressing

• Bright and tangy. Lime juice and dry Italian dressing mix make a zesty, no fuss dressing.
• Hearty enough for a meal. Black beans and avocado turn it into a scoopable salad.
• Make it ahead. It actually tastes best after chilling for a couple of hours.
• So versatile. Serve it with chips, on tacos and burritos or over a green salad.

Ingredients You’ll Need

Here is what goes into this fresh corn salsa and why each one is there. Exact amounts are in the recipe card below.

• Frozen sweet corn: Two cups, rinsed with warm water to thaw. Frozen corn is picked and frozen at its peak, so it is sweet all year long. Pat it dry so the salsa doesn’t get watery.
• Black beans: One 15 ounce can, drained and rinsed. Rinsing washes away the thick, salty canning liquid so the beans look glossy and taste clean.
• Bell pepper: Red or green, finely chopped. Red is sweeter and adds a pop of color, while green is a little more grassy and crisp.
• Cherry tomatoes: Sliced in half. Cherry tomatoes are sweeter and less watery than large tomatoes, so the salsa stays fresh instead of soupy.
• Cilantro: Half a bunch, finely chopped, for a fresh, herby flavor. Not a cilantro fan? Leave it out or swap in green onions.
• Avocado: Pitted, peeled and diced. Choose one that gives slightly when pressed. Too soft and it will turn to mush when you stir. Dice it last, right before mixing.
• Jalapeno: Finely chopped and optional. It will make your salsa HOT, so remove the seeds for less heat or skip it entirely.
• Lime juice: A third of a cup gives the salsa its tang and keeps the avocado from browning as quickly.
• Olive oil: Carries the flavor of the dressing and coats every bite. A mild or extra virgin olive oil both work well here.
• Dry Italian dressing mix: One packet of dried Italian dressing, not Italian seasoning. The packet already has salt, garlic, herbs and a little sugar for a balanced dressing. I usually use only half the packet.

How to Make Sweet Corn Salsa

1. Prep the corn. Rinse the frozen corn with warm water until thawed, then drain it well and pat it dry with a clean towel. Excess water dilutes the dressing, so take a minute to get it as dry as you can.
2. Combine the vegetables. In a large bowl, add the corn, black beans, bell pepper, cherry tomatoes, cilantro, avocado and jalapeno, if using. Stir gently with a large spoon or spatula so the avocado and tomatoes keep their shape. The bowl should look bright and colorful, with every vegetable still in distinct pieces.
3. Make the dressing. In a small bowl, stir together the lime juice, olive oil and dry Italian dressing mix until the seasoning is mixed well and no dry clumps remain. Taste it. It should be tangy, salty and a little zesty.
4. Dress the salsa. Pour the dressing over the vegetables and gently fold until everything is evenly coated and glossy. Scrape the bottom of the bowl so the beans and corn pick up the dressing too.
5. Chill. Cover and chill for at least 2 hours before serving for the best results. The corn and beans soak up the dressing, and the flavors come together.
6. Serve. Give it a gentle stir and serve with your favorite chips, or spoon it over tacos or burritos.

Ways to Customize This Fresh Corn Salsa

• Green onion swap. Skip the cilantro and bell pepper and add sliced green onions, like one reader did.
• Turn up the heat. Add the full jalapeno with its seeds for a truly hot salsa.
• Make it a salad. Spoon it over chopped romaine for an easy lunch.
• Grilled corn. Use grilled corn cut from the cob for a smoky twist that pairs well with the lime.
• Taco topping. Spoon it over fish or chicken tacos instead of plain salsa.

Sweet Corn Salsa FAQs

• Can I use fresh corn instead of frozen? Yes, and it’s delicious in the summer. Cook fresh ears, let them cool and cut off the kernels. About 2 cups of kernels is what you need.
• What’s the difference between Italian dressing mix and Italian seasoning? Italian seasoning is just dried herbs. Dry Italian dressing mix also has salt, garlic and other seasonings, so it flavors the whole salsa.
• How long should it chill? At least 2 hours for the best flavor. The corn and beans absorb the dressing as it sits, so it tastes even better than it does right after mixing.
• Is this corn salsa spicy? Only if you add the jalapeno. Leave it out for a mild salsa everyone can enjoy.
• How do I keep the avocado from browning? The lime juice helps. If you’re making it well ahead, stir in the avocado just before serving.
• How long does corn salsa last in the fridge? Store it covered in the refrigerator for up to 3 to 4 days. The avocado softens over time, so it is best in the first day or two.
• Can I use a bottle of Italian dressing instead? The dry mix is what makes this recipe work, since it seasons without thinning the lime juice and oil. Bottled dressing will taste different and make the salsa wetter.
• Is it gluten free? The vegetables are, but check the label on your Italian dressing packet to be sure.

Fresh Corn Salsa

This fresh corn salsa combines sweet corn, black beans, bell pepper, cherry tomatoes, cilantro and avocado in a lime, olive oil and dry Italian dressing mix. Chill it for 2 hours and serve with chips, tacos or burritos.

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Ingredients

  

• 2 cups frozen sweet corn rinsed with warm water
• 1 15 oz can organic black beans, drained and rinsed
• 1 bell pepper red or green, finely chopped
• 2 cups cherry tomatoes sliced in half
• 1/2 bunch of cilantro finely chopped
• 1 avocado pitted, peeled, and diced
• 1 jalapeno finely chopped (optional... will make your salsa HOT!)
• 1/3 cup lime juice
• 1/4 cup olive oil
• 1 packet of dry Italian seasoning dressing I usually only use half the packet

Instructions

 

• In large bowl, combine corn, black beans, bell pepper, cherry tomatoes, cilantro, avocado, and jalapeno. Stir gently.
• In a small bowl, combine lime juice, olive oil, and dry Italian seasoning. Stir well and pour over top and gently stir until mixed well. Chill for at least 2 hours prior to serving for best results.
• Serve with your favorite chips or on top of tacos or burritos.

Made this salsa? Leave a star rating in the recipe card and tell me how it turned out in the comments below. I love hearing about your own variations, whether you skip the cilantro, add green onions or pile it on tacos.

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