Pineapple Corn Salsa

This vibrant salsa enhances meals with simple yet flavorful ingredients. The pineapple and corn salsa is inspired by my recipe for mango and corn salsa.

Both salsas can be enjoyed on lentil walnut tacos, vegan taco bowls, vegan mango black bean rice bowls, or with tortilla chips.  Feel free to adjust the ingredients to suit your preferences.  If you prefer more heat, add more diced jalapeño or try a Serrano. 

For more condiments to add flavor to your meals, try pico de gallo, cucumber pico de gallo, or spicy pickled red onions.

Recipe features

• It's dairy-free, gluten-free, plant-based, and oil-free!
• It uses simple ingredients!
• It's refreshing and can add a burst of flavor to your favorite dishes!
• Easily adjust the recipe to suit your preference!

Ingredient notes and substitutions

The recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Pineapple - Use a ripe, fresh pineapple for the best flavor.  Instead of pineapple, try mango, like in this recipe for mango corn salsa.  Dice the pineapple into small pieces, slightly larger than a corn kernel.  For leftover pineapple, enjoy it as a snack, in a pineapple peach smoothie, or in a pineapple blueberry smoothie.

Corn - You'll need about one or two ears of corn for a cup of corn kernels, depending on the size of the ears.  We enjoy fresh, sweet corn trimmed right off the cob.  Fresh corn gives the salsa a sweet, nutty flavor.  The fresh kernels are firmer than cooked, giving the salsa a little more texture. 

Sometimes, raw corn can taste a little starchy, so it may be best to cook it instead of eating it raw.  Grilling also works well; to achieve char marks, grill the corn without the husk or foil.  Then trim the cooked corn right off the cob for the salsa.

Fresh corn is best when in season, but you can use thawed frozen corn or drained canned corn.  I find frozen corn to be more bland than fresh or canned.  Thaw and drain frozen corn well, so as not to add too much excess liquid to the salsa. 

If the frozen corn is lacking flavor, it can be seared in a pan for a few minutes until it starts to have char marks. If you use canned corn, you may want to adjust the salt in the recipe. 

Jalapeño - For less heat, use ½ of a jalapeño and remove the seeds and ribs.  For more heat, try a Serrano pepper.

Garlic - I enjoy the sharp flavor that garlic gives the pineapple salsa, but about a ¼ cup of finely diced red onion can be used as a substitute.

Cilantro - Cilantro adds a bright, herby flavor.  Use ⅓ cup of fresh cilantro leaves and the tender parts of the stems, not the woody ends.  If you're not a fan, it can be left out.

Lime - Fresh is best to add acidity to the pineapple pico de gallo.

Tips

• If you use canned corn, you may want to adjust the salt in the recipe.
• Adjust the recipe to fit your taste preference.  If you prefer more garlic, onion, or cilantro, add more!
• Since this is a fresh salsa, use quality ingredients to ensure the best flavor.
• I prefer a small dice on the pineapple to be a little larger than the corn kernels, but not large chunks.  Then finely dice the jalapeño and red onion (if using) to be smaller than the corn kernels.

How to make corn pineapple salsa

1. Start the recipe by trimming the corn right off the cob for fresh kernels or grill the corn, then trim it off the cob.

2. Dice a cup of fresh pineapple into small, bite-sized pieces.  Add it to a bowl with the corn. 

3. Finely dice the jalapeño to be smaller than your corn kernels and mince the garlic. 

4. Chop a ⅓ cup of loosely packed fresh cilantro.  Use the leaves and the tender parts of the stems, not the woody parts of the stems.

5. Add lime juice and salt.

6. Taste and adjust for seasoning. Store in an airtight container for up to 2 days in the refrigerator.

Variations

Enjoy the corn and pineapple salsa as is or try a different variation.

• Use mango instead of pineapple, like in this recipe for corn and mango salsa.
• Add chili powder, ground cumin, or ground coriander to taste.
• Add a can of drained and rinsed black beans to pair with the juicy pineapple.
• Add diced avocado to add creaminess to the salsa.

Serving suggestions

The easy and fresh salsa can be added to grain bowls for added flavor, or enjoy it with chips.

• Add to a Buddha bowl or burrito bowl
• With black beans, rice, avocado, and pickled red onions, like in this recipe for black bean burrito bowl
• On a black bean burger with avocado
• With chips
• Top black bean tacos
• On BBQ jackfruit tacos

Storage

Store the salsa in an airtight container in the refrigerator for up to 2 days.  The freshness of the ingredients will impact how long the salsa will last.  I wouldn't recommend freezing it.

Frequently asked questions

Related recipes

• White pickled onions
• Spicy pickled onions

I hope you enjoyed the recipe!  If you did, feel free to rate it and leave a comment.