Made with fresh veggies, cilantro, and lime, this easy corn salsa recipe is zesty, sweet, and spicy. Enjoy it with chips or on tacos, burritos, and more!
Chipotle’s corn salsa can’t compete with this homemade version! Starring fresh corn and other crisp veggies, it’s tangy, sweet, and spicy. I can’t get enough of it! I pile it on salads, burrito bowls, tacos, and more and serve it as a summer appetizer with tortilla chips.
Luckily, this corn salsa recipe is easy to make. You don’t have to do any real cooking. 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. Readers often ask me about why I choose to use raw corn in recipes. The answer is simple: it’s delicious! I love its crisp texture and super-sweet flavor.
But if you prefer to use cooked corn here, 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 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 flecks of green and lots of fresh flavor.
- 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
Making this salsa is as simple as stirring all the ingredients together in a bowl. Season to taste and chill the salsa until you’re ready to serve.
Make It Ahead
This salsa is a great recipe to make ahead for a party or taco night! I think the flavors actually improve after they have a chance to mix and mingle in the fridge.
Store it in airtight container in the refrigerator until you’re ready to serve it. It keeps well for up to 4 days.
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
- 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 corn salsa 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.
- Or mix in cherry tomatoes for a juicier twist.
Let me know what variations you try!
More Favorite Salsa Recipes
If you love this corn salsa recipe, try making one of these salsas next:
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!
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.