Make this camping salsa for your next trip. It packs in a ziplock bag and is ok to bring frozen in a cooler. Easy to make at the campsite too.
Favorite Camping Salsa Recipe
We're full swing into camping season and loving it. Here's a camping salsa that I made for our last trip. I'm sharing the recipe because it worked super well for us.
The sweet crisp corn was a welcomed treat, and we quickly devoured this salsa. First we had it with chips. Later, we paired it with dinner too.
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Why Is This a Great Camping Salsa?
This is a fantastic camping salsa for several reasons.
It's easy to pack
This salsa packs well in freezer bags because it's not watery. I like to make this salsa ahead of time, then refrigerate/freeze it flat in the freezer bag. It doesn't take up much room in the cooler that way.
It's ok to freeze for the cooler
This salsa freezes and defrosts well after you prepare it. It can double as an "ice bag" in the cooler until you are ready to eat it.
Delicious after a hot day in the sun
This salsa is so delicious after a hot day in the sun! The sweet crisp corn is tasty as a snack while at the beach or at a picnic table.
Easy to make at the campsite
While I like to make this salsa ahead of time and simply pack it, this is a very easy salsa recipe to make at a campsite. Simply chop, dice and mix at the campsite.
Ingredients in Camping Salsa
This recipe only requires a few simple ingredients:
- Frozen sweet corn
- Tomatoes
- Sweet onion
- Jalapeño
- Lime
- Sea salt
- Sugar
Full details below in the actual recipe, but here are a few helpful ingredient tips.
Can I make this salsa with canned or frozen corn?
I usually make this recipe with frozen corn. It's what I usually have on hand and it works great.
However, you can use canned whole kernel corn corn for this recipe too. When using canned corn, look for one that has no salt added. It's always better to add salt at the end so you can adjust it according to your taste.
Does jalapeño make this salsa spicy?
For this recipe, I always remove all the seeds and ribs so it is mild enough for kids. To do so, I first slice off the stem. Next, I cut the jalapeño in half and use the knife tip to carefully cut out and discard everything on the inside.
Once the seeds and ribs are completely removed, the jalapeño provides flavor and very mild heat.
How to Make this Salsa at the Campsite?
This is an easy salsa recipe to make at a campsite. You'll just need to do some dicing and mixing at the campsite. No blender or special tools required.
Here are a few tips if you plan to make it while camping.
Use canned corn. If you want to make this at the campsite, use canned corn. No refrigeration or cooking required. Don't forget the can opener.
Keep other ingredients whole. Tomatoes, sweet onions, jalapeños, and limes can all be without refrigeration for a few days.
Use gloves for the jalapeño. If you don't have a good handwashing station at the campsite, you might want to wear gloves when chopping the jalapeño. Alternatively, you can substitute it for some green bell pepper so you don't get spice on your fingers.
What to Serve with this Camping Salsa
When we went camping, we had this salsa two ways.
First, we had it with tortilla chips as an afternoon snack. Delicious!
Later, we had this camping salsa with dinner. I made a large batch of carnitas (here's an easy tasty recipe) and froze it beforehand. At the campsite, we heated up the carnitas, and made wraps with this corn salsa, beans, shredded lettuce and grated cheese.
This recipe is enough for our family, but don't hesitate to double it because it's so good! We finished it all during dinner.
Fun Family Camping Activities
Going camping with kids? Here are a few ways to make it even more fun!
Our kids love this printable camping scavenger hunt. Send the kids around the campsite to spot 14 specific items.
Also don't miss these 24 fun camping activities that kids love, all compiled into a handy printable camping bingo. It keeps kids engaged and busy at the campsite.
Camping Salsa
Equipment
- 1 large bowl
Ingredients
- 2 cups frozen sweet corn
- 2 medium ripe tomatoes (I use 3 Campari tomatoes or 2 Roma tomatoes), seeded and diced
- ½ small sweet onion diced
- ½-1 medium jalapeno diced (see notes for tips)
- 1 medium lime
- ¼ teaspoon sea salt or to taste
- 1 sprinkle sugar to taste
Instructions
- Cook the frozen corn according to the directions on the bag. Rinse in cold water to completely cool.
- Combine the corn with the remaining ingredients, adding salt and sugar last, to taste. It's best if you can refrigerate and allow the salsa to sit for at least 30 minutes before serving.
Notes
Any questions? Feel free to ask in the comments below. I'd also love to hear to about how you enjoyed this salsa.
Bridget says
Took this camping. Made it at home, and froze it to bring. We all enjoyed it in the hot afternoon.