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.
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- 3 cups corn kernels, from about 3 large ears corn
- 1 to 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
- Combine corn, jalapeno, cilantro, red onion, lime, salt in a large bowl. Add tomato (if using), black beans (if using.)
- Taste and add chipotle or smoked paprika to taste (if using.) Serve immediately.
- Tip: To cut the corn off the cob stand 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.
- The amount of heat in this salsa is totally 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.)
- 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.