Easy Corn Salsa Recipe with Collard Greens

Corn and collard greens salsa is a unique, fresh take on a classic condiment. Sweet corn, finely chopped collard greens, red onion and jalapeno get a bright squeeze of lemon and a drizzle of olive oil.

It’s made with the simplest ingredients but packs a huge flavor punch. Grill or roast the corn first for a smoky twist, or boil it for a quick, crisp version.

The Best Corn and Collard Greens Salsa (Easy and Fresh)

Salsa is just one of those condiments I can’t get enough of! Going out to my favorite local restaurant, I could just eat chips and salsa and I’d be one happy camper.

But traditional salsa can get a little boring sometimes. So why not mix it up yourself at home? This easy corn salsa recipe is made with the simplest ingredients, but it packs a huge flavor punch!

Corn. Collard greens. Jalapeno. Red onion. Lemon juice. EVOO. And a touch of salt… that’s it! This recipe is super simple and super delicious. I personally recommend either grilling or roasting your corn first to give the salsa a nice smoky flavor, but it really isn’t necessary. Me? I put a grilling pan on my stovetop, heated it over medium heat and grilled it that way! You need to cut the corn off the cob first, so make sure it is nice and cool to the touch. Then you just mix it with your chopped onion, jalapeno, collard greens and other goodies, and that’s it!

This corn salsa recipe is great for Taco Tuesday, or just whip it up as a snack! How about those football parties? Won’t your friends be impressed? I can see it now, a huge nacho bar with tons of toppings and this corn and collard greens salsa as the star! I really hope you like today’s corn salsa recipe!

Why You’ll Love This Easy Corn Salsa

• Seven ingredients. Corn, collard greens, onion, jalapeno, lemon, olive oil and salt are all you need.
• Something new. Collard greens add a fresh, earthy crunch you won’t find in traditional salsa.
• Smoky or sweet. Grill, roast or boil the corn depending on the flavor you want.
• Party ready. Perfect for Taco Tuesday, nacho bars and game day snacking.

Ingredients You’ll Need

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

• Fresh corn: You need about 1 cup of cooked kernels, which is roughly 2 ears. Look for ears with bright green husks and plump, tightly packed kernels. Fresh summer corn is the sweetest, and it should stay on the firmer side after cooking so the salsa keeps its crunch.
• Collard green: One large leaf, chopped finely. Cut out the thick center stem first, since it is tough and fibrous. Chopping the leaf very finely keeps it tender and lets it mix evenly through the corn.
• Red onion: Half of a small onion, chopped finely. Red onion adds color and a mild bite. If yours is very sharp, rinse the chopped onion under cold water to tame it. A small dice spreads the flavor evenly so no one bite is overpowering.
• Jalapeno: One small pepper, seeded and finely chopped. Most of the heat lives in the seeds and white ribs, so removing them keeps the salsa mild. Wear gloves or wash your hands well after chopping, and avoid touching your eyes.
• Lemon: The juice of one lemon brightens everything and balances the natural sweetness of the corn. Fresh juice tastes much brighter than bottled. Roll the lemon on the counter before cutting to get more juice out of it.
• Kosher salt: Just a pinch. Salt pulls out the flavor of the vegetables, so taste and add a little more if needed.
• Extra virgin olive oil: Half a tablespoon coats the vegetables and gives the salsa a silky finish. Use a good quality oil since it isn’t cooked, and its fruity flavor really comes through.

How to Make Corn Salsa with Collard Greens

1. Cook the corn. Choose your method. To boil, cook the ears for 10 minutes max, until cooked but not overly done. To grill, cook the corn for 15 to 20 minutes, turning so it chars on all sides. To roast, brush the corn lightly with olive oil, salt and pepper, wrap it in foil and roast on a baking sheet in a 450°F oven for about 20 minutes.
2. Or use the broiler. Broil the ears, keeping an eye on them and rotating every so often so they turn golden brown on all sides.
3. Cool completely. Let the corn cool until it is nice and cool to the touch. Warm corn will wilt the greens and soften the salsa.
4. Cut the kernels. Stand each ear upright in a large bowl and slice down the sides with a sharp knife to remove the kernels. The bowl catches any kernels that fly off. Break up any clumps with your fingers.
5. Chop the vegetables. Finely chop the collard green leaf, red onion and seeded jalapeno so every bite gets a little of each.
6. Mix. Add the vegetables to the corn with the lemon juice, kosher salt and olive oil and stir well. Taste and adjust the salt or lemon, then serve right away or chill until you’re ready. The salsa should taste bright, a little tangy and lightly sweet.

Ways to Customize Corn and Collard Greens Salsa

• Milder. Don’t like spicy food? Leave out the jalapeno, or use just half of one.
• Extra spicy. Don’t take out the seeds. Just chop off the stem and add the whole jalapeno.
• Smoky. Grill or roast the corn instead of boiling it for more flavor depth.
• Stovetop char. No grill? Heat a grill pan on the stovetop over medium heat and char the corn there, turning it until golden on all sides.

Corn and Collard Greens Salsa FAQs

• Can I eat collard greens raw? Yes. Raw collards are crisp and slightly bitter, and chopping them finely keeps them tender in the salsa.
• Which cooking method is best for the corn? Grilling or roasting gives the salsa a smoky flavor, but boiling works fine and is the fastest. Whatever you choose, keep the corn firm.
• Can I use frozen or canned corn? Fresh corn gives the best crunch and sweetness. Cooked frozen corn, thawed and patted dry, is a fine swap when corn is out of season.
• How do I make it less spicy? Leave out the jalapeno or use half. For more heat, keep the seeds in.
• Can I use lime instead of lemon? Yes. Lime juice gives the salsa a more classic Mexican flavor.
• What do I serve it with? Tortilla chips, tacos, nachos or a nacho bar for game day.
• Can I make it ahead? Yes. Mix it a few hours before serving and keep it chilled. The lemon and salt help the flavors blend as it sits.
• Why is my salsa watery? The corn was likely overcooked or still warm when mixed. Keep the corn firm and let it cool completely first.
• How long does it keep? Store it covered in the refrigerator and enjoy it within 3 to 4 days. It is crunchiest on the first day.

Collard Green Corn Salsa

This collard green corn salsa mixes cooked sweet corn with finely chopped collard greens, red onion, jalapeno, lemon juice and olive oil. It is ready in about 25 minutes, and grilling or roasting the corn adds a smoky flavor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 1 cup fresh corn kernels cooked (2 ears)
• 1 large collard green leaf chopped finely
• ½ small red onion chopped finely
• 1 small jalapeno pepper seeded and chopped finely
• 1 lemon juiced
• 1 pinch kosher salt
• ½ tablespoon extra-virgin olive oil

Instructions

 

• Mix all the ingredients in a bowl. Enjoy!

Notes

To give this salsa a little bit more of flavor depth, you can grill the corn instead of boiling it. Grill the corn for 15 to 20 minutes. Alternatively, you could roast the corn. brush corn lightly with olive oil, salt and pepper, wrap in aluminum foil, place on a baking sheet and roast in pre-heated 450 F oven for about 20 minutes. You want the corn to be on the firmer side for the corn salsa.

Made this salsa? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks try something new.

More Recipes You’ll Love

• Authentic Mexican Salsa
• Fresh Sweet Corn Salsa
• Mango Salsa
• Easy Pineapple Fruit Salsa
• Grilled Corn on the Cob
• Avocado Salsa Dip

This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.