Fresh Corn Salsa – A Delicious Easy Side

Hold onto your spurs, Cowboys and Cowgirls, this fresh corn salsa is going to rock your world! It’s an easy-to-make recipe that takes just 20 minutes to prepare, and pairs well with tortilla chips, grilled chicken, tacos, and a variety of Mexican dishes.

If you love fresh corn, this salsa is your new favorite way to enjoy it. I can never have enough corn recipes at this time of year. From this delicious honey-garlic corn on the cob to this sweet corn gazpacho, there are many fun and tasty ways to use it.

Make this corn salsa recipe for an easy summertime appetizer or add it to your cookout menu or Mexican food party for a fun twist on salsa and chips.

It takes only 20 minutes to make, making it a good condiment for a weeknight dinner. Furthermore, if you omit the optional tomatoes, this is a great tomato-free alternative to traditional salsa or pico de gallo.

What to serve with this recipe

• The best way to serve this corn salsa is with tortilla chips, but I also love it spooned over chicken for a family friendly dinner.
• Corn salsa is a delicious accompaniment to beef barbacoa tacos as well. I love the sweetness with the rich and tender meat!
• I also think you could make pork carnitas burrito bowls with this salsa for a yummy dinner idea!
• These pulled pork tacos are another recipe to pair this with.

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4.97 stars (32 ratings)

Corn Salsa Recipe

Prep: 20 minutes mins

Cook: 0 minutes mins

Total: 20 minutes mins

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This simple corn salsa is ready in minutes and is a great alternative to traditional salsa or pico de gallo. Pair it as an appetizer with tortilla chips or pair it with grilled chicken or your favorite Mexican recipes. 

5

Ingredients

• ▢ 3 cups corn kernels (from about 3 large ears corn)
• ▢ 1 or 2 jalapeno peppers (minced – seeded if desired)
• ▢ ½ cup chopped fresh cilantro
• ▢ ½ cup finely chopped red onion
• ▢ 3 tablespoons freshly squeezed lime juice
• ▢ ½ teaspoon salt
• ▢ 1 medium tomato (seeded and diced, optional)
• ▢ ¾ cup canned black beans (drained and rinsed, optional)
• ▢ ¼ teaspoon ground chipotle chili or smoked paprika (optional or to taste)

Instructions 

• Combine corn, jalapeno, cilantro, red onion, lime, salt in a large bowl. Add tomato (if using), black beans (if using.)
  3 cups corn kernels, 1 or 2 jalapeno peppers, ½ cup chopped fresh cilantro, ½ cup finely chopped red onion, 3 tablespoons freshly squeezed lime juice, ½ teaspoon salt, 1 medium tomato, ¾ cup canned black beans
• Taste and add chipotle or smoked paprika to taste (if using.) Serve immediately.
  ¼ teaspoon ground chipotle chili or smoked paprika

Notes

Tip: To cut the corn off the cob, stand the corn on end in a large bowl. Cut kernels off the cob with a sharp chef’s knife into the bowl. Measure out 3 cups of kernels and reserve any extra for another use. Proceed with making the salsa in the bowl.

Spiciness: The heat level of this salsa is completely customizable. For mild salsa, use only one seeded jalapeno. For more heat, add the second jalapeno. And for hot salsa, add in the seeds (They carry more heat than the green part of the chili).

Chipotle: Taste the salsa before adding the chipotle. If you want the smoky flavor but no more extra heat use smoked paprika instead.

Make-Ahead: Will keep for 3 days sealed in a resealable container in the refrigerator. The flavors and spiciness will fade after one day. Stir, taste, and adjust seasoning as necessary. Add additional lime, salt, and chipotle chili to taste.

Nutrition

Serving: 1 serving = ½ cup, Calories: 46kcal (2%), Carbohydrates: 10g (3%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 209mg (9%), Potassium: 122mg (3%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 196IU (4%), Vitamin C: 6mg (7%), Calcium: 6mg (1%), Iron: 1mg (6%)

© Author Katie Webster

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.