This corn salsa recipe is easy to make with fresh corn, peppers, cilantro, and lime. Zesty, sweet, and spicy, it's delicious on tacos, burritos, and more!
This corn salsa recipe is full of fresh summer flavor! Sweet, juicy corn kernels play off crisp bell peppers and red onion, spicy jalapeños, cilantro, and zesty lime. I love to serve it as a summer appetizer with tortilla chips, and it’s also great on burrito bowls, taco salads, and more. Think Chipotle’s corn salsa, but better.
Like many of my favorite summer recipes, this corn salsa is easy to make. Simply dice up the veggies, chop the corn kernels off the cob, and stir everything together.
If you’re doing the math, that means that I use raw corn in this salsa. I love its crisp texture and super-sweet flavor here, but if you prefer to use cooked corn, feel free. Boiled corn and grilled corn would both work great.
Corn Salsa Ingredients
Here’s what you’ll need to make this fresh corn salsa recipe:
- Fresh corn on the cob – You’ll need about 3 ears of corn to make this recipe. If you can’t find in-season fresh sweet corn, use thawed frozen corn instead.
- Red onion and garlic – For sharp depth of flavor.
- Red bell pepper – I love its brilliant red color against the pale yellow corn. It also adds a nice crunch!
- Finely chopped cilantro – It adds fresh flavor and pretty flecks of green.
- Freshly squeezed lime juice – For bright, zesty flavor.
- Jalapeño – It gives the salsa a spicy kick. Use pickled jalapeños instead of raw ones to make your salsa extra-tangy.
Add a pinch of salt and pepper to tie it all together!
Find the complete recipe with measurements below.
How to Make Corn Salsa
Start by cutting the kernels off the corncobs.
- To do this, lay the corn flat on a cutting board. Use a sharp knife to cut the kernels off one side of each cob. Rotate it 90 degrees, then cut the kernels off the next side. Repeat until the cob is bare.
Then, prep the remaining veggies. Dice the peppers and onion, and chop the cilantro.
Finally, combine the corn and other veggies in a bowl. Stir in the lime juice, salt, and pepper. Season to taste, then chill until you’re ready to serve!
Find the complete recipe with measurements below.
What to Serve with Corn Salsa
There are so many delicious ways to serve this corn salsa! Here are a few of my favorites:
- As a dip with tortilla chips. It’s a perfect appetizer for summer potlucks and BBQs!
- On a veggie burger. I love it on a black bean burger with guacamole, chipotle sauce, and pickled red onions.
- In tacos. Try it on these mushroom tacos or these vegan tacos.
- On a salad. Serve it over your favorite greens with cilantro lime dressing, or go all out and make a taco salad!
- In a burrito or a burrito bowl with cilantro lime rice and fajita veggies.
What’s your favorite way to eat corn salsa? Let me know in the comments!
Recipe Variations
I love this recipe as written, but it’s flexible! Feel free to make it your own. Here are a few fun ways to change it up:
- Add something creamy, like diced avocado or crumbled Cotija cheese.
- Spice it up with ground cumin, chili powder, or smoked paprika.
- Add black beans for a heartier dip.
- Mix in chopped roma tomatoes or cherry tomatoes for a juicier twist.
Let me know what variations you try!
Make-Ahead and Storage Tips
If you’re making this corn salsa recipe for a party or gathering, feel free to prep it up to 1 day ahead. Store it in an airtight container in the refrigerator until you’re ready to serve. I think the flavors actually improve as the salsa sits!
If you have leftovers, you can store them in an airtight container in the fridge for up to 4 days (though if your house is anything like ours, I doubt they’ll last that long).
More Favorite Salsa Recipes
If you love this recipe, try making one of these fresh salsas next:
Easy Corn Salsa
Ingredients
- 2 cups fresh corn kernels, from about 3 ears of corn
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro
- ¼ cup diced red bell pepper
- ¼ cup fresh lime juice
- 2 garlic cloves, minced
- 1 jalapeño pepper, stemmed and diced
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Instructions
- In a medium bowl, combine the corn, onion, cilantro, bell pepper, lime juice, garlic, jalapeño, salt, and pepper. Stir to combine.
- Chill until ready to use. Serve with chips for dipping or scoop onto tacos, burgers, or salads!
So darn good!
Just one tweak, we roasted the corn to a light char, on the BBQ, before assembling the ingredients. The addition of cumin, as suggested really amped up the flavor. It sat in the fridge for a few hours before dinner and then I served it over a side of salmon with a beautiful bib lettuce salad … healthy, fresh and packed with flavor. Everyone enjoyed immensely.
This recipe is a keeper!
This corn salsa is a total winner! Super easy to make with fresh corn, crisp peppers, cilantro, and a splash of lime. The balance of zesty, sweet, and spicy flavors is just right. Perfect as a topping for tacos, burritos, or simply scooped up with chips. Fresh, vibrant, and full of summer flavor—definitely a crowd-pleaser!. https://doughrecipes.net/
So good! So refreshing! We will make this again. Thank you!!
So easy, BEYOND DELICIOUS!
Hi Taryn, so glad you loved it!
We loved this recipe! Easy to make and so delicious with chips & on our taco rice bowls, better than any restaurant!
Definitely 5 stars!
Very tasty
So glad you enjoyed it, Cheryl!
As a protein source, I added a cup of black beans! It was a good addition, but just as good without them.
Can you tell me, do you put the corn in raw or is it ok if I blanched the corn first, and then cut it off the cob to measure the amount needed? Thanks, it looks yummy!
Hi Renee, it’s raw, but if you could lightly blanch it if you wanted to.
First time making corn salsa at home. Used oven roasted corn and omitted jalapeño (didn’t have on hand). Topped a copycat Chipotle Burrito bowl and enjoyed with blue corn chips. Delightful both ways. Can’t wait until summer corn from the local farm is available. Will be making this on repeat!
I’m so glad you enjoyed it!
Its early spring here in Aotearoa New Zealand and l had a hankering for corn. First time I’ve made a corn salsa and with nachos, refried beans and homemade guacamole it was perfect. Definitely a keeper. Only things l did differently was, switch out the red onion for green onion as housemate struggles with raw onion and swap jalapenos for green chillies as they’re difficult to find here. Thanks for sharing.