Corn Salsa: a make-tonight method

This corn salsa is fresh corn kernels combined with lime juice, cilantro, red onion and two types of peppers to make a light and refreshing dip. Serve your salsa with chips or use as a topping for grilled chicken or fish, then watch the rave reviews come in!

I love good kitchen-made salsa appetizer recipes including black bean and corn salsa, zesty salsa verde, sweet and savory peach salsa, tropical pineapple salsa and this fresh and summery corn salsa.

Tomato salsa is tasty and all, but have you ever tried corn salsa? If you haven’t tasted it yet, you’re in for a treat. The sweetness of the corn pairs perfectly with the veggies and lime juice. Finest of all, this dip takes just minutes to put together.

Corn Salsa Ingredients

The ingredients in this recipe include sweet corn, red onion, jalapeno, red bell peppers, fresh cilantro, lime juice and salt.

How Do You Make Corn Salsa?

Start by shucking fresh ears of corn, then cooking them on the grill until they’re tender and a bit charred. Cut the kernels off the cob, then let the corn cool. Place the corn kernels in a bowl with red onion, jalapeno, red bell pepper, cilantro, lime juice and salt. Toss everything together until well combined. Serve immediately, or refrigerate for later use.

Tips For The Reliable Dish

• My go-to way to prepare this corn salsa recipe is with fresh grilled corn. That being said, I’ve also made it with steamed fresh corn and frozen corn kernels with great results. So if you don’t have access to a grill or fresh corn, just use a bag of frozen corn and you’ll be just fine. Be sure to thaw frozen corn before you use it.
• I remove the seeds and ribs from the jalapeno which makes this a mild salsa. If you prefer a spicier dip, leave some of the seeds and ribs in the jalapeno.
• Serve your corn salsa with tortilla chips, or spoon over grilled chicken thighs, grilled salmon, London broil or grilled tilapia. This also makes a great topping for pork tacos and burrito bowls. You can stuff it into burritos and stir it into a taco salad.
• This salsa can be made up to 24 hours before you plan to serve it. Store it in the refrigerator in an airtight container.

Quick Tip

Make sure to cut the onion and bell peppers into very small pieces so that they’re straightforward to pick up with chips.

Recipe FAQs

How long is corn salsa good for?

Leftover salsa will stay fresh in the refrigerator for up to 3 days. Store it in an airtight container for finest results.

What is corn salsa made of?

Corn salsa contains corn kernels, red onion, cilantro, lime juice and jalapeno. It can sometimes contain other ingredients too such as chipotle peppers, green onions, tomatoes or black beans.

Can you freeze corn salsa?

I don’t recommend freezing corn salsa, as it will be watery when thawed.

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Flavor Variations

I love this dish as-is, but sometimes I add other ingredients depending on what I have on hand.

• Vegetables: Stir in some diced tomatoes, grilled zucchini, avocado, green onions or cucumber for extra flavor. Instead of red bell peppers, try using poblano peppers, roasted green chilies or anaheim peppers. You can use white corn and swap the red bell peppers for poblanos if you’re looking to replicate Chipotle’s corn salsa.
• Beans: Add 1 cup of drained and rinsed black beans to make more of a salad style dish. You may want to increase the amount of lime juice and cilantro if you go this route.
• Flavorings: Stir in some spices such as coriander, ground cumin, smoked paprika or chili powder. You can also add some finely grated cotija cheese. Swap out the lime juice for lemon juice, or add a splash of apple cider vinegar for a tangier dip.

You simply can’t go wrong with this salsa. Whether you’re serving it as a dip or as part of a main course, this one is a total crowd pleaser.

More Corn Recipes You’ll Love

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Straightforward Corn Salad

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Corn Fritters Recipe

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Corn Salsa Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

Add as Google preferred source Authorthe Makdob kitchen This corn salsa is fresh corn kernels combined with lime juice, cilantro, red onion and two types of peppers to make a light and refreshing dip. Serve your salsa with chips or use as a topping for grilled chicken or fish, then watch the rave reviews come in! Time Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes

Course Appetizer
Cuisine Mexican
Serves 6

Ingredients

• 5 ears fresh corn OR 3 cups frozen corn kernels, thawed
• 1/3 cup red onion minced
• 2 tablespoons jalapeno seeds and ribs removed, then minced
• 1 red bell pepper cored, seeded and finely diced
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice
• salt to taste

Instructions

1. If using fresh corn, shuck the corn. Preheat a grill or grill pan to medium high heat. Place the corn on the grill and cook for 2-3 minutes per side until corn is tender and charred. Use a sharp knife to cut the kernels off the cob.
2. If you're using frozen corn, skip the grilling step.
3. Place the corn, red onion, jalapeno, red bell pepper, cilantro, lime juice and salt in a large bowl.
4. Stir gently to combine.
5. Serve immediately or cover and refrigerate for up to 1 day before serving.

Notes

1. My go-to way to prepare this salsa is with fresh grilled corn. That being said, I’ve also made it with steamed fresh corn and thawed from frozen corn kernels with great results. So if you don’t have access to a grill or fresh corn, just use a bag of frozen corn and you’ll be just fine.
2. I remove the seeds and ribs from the jalapeno which makes this a mild salsa. If you prefer a spicier dip, leave some of the seeds and ribs in the jalapeno.

Nutrition

Calories: 77kcal
| Carbohydrates: 17g
| Protein: 3g
| Fat: 1g
| Saturated Fat: 1g
| Trans Fat: 1g
| Sodium: 13mg
| Potassium: 276mg
| Fiber: 2g
| Sugar: 6g
| Vitamin A: 818IU
| Vitamin C: 39mg
| Calcium: 6mg
| Iron: 1mg
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