This easy corn salsa recipe is a vibrant addition to any fiesta and is ‘muy delicioso’!
Sweet kernels of corn are mixed with jalapeño, red onion, and cilantro and tossed in fresh lime juice!
- It’s light, refreshing, and delicious.
- Plus, it’s easy to make and packed with colorful, nutritious ingredients.
- Versatile! Use corn salsa as a dip with tortilla chips or as a topping in tacos, grilled meats, or fish.
Ingredients for Corn Salsa
Corn: You can use fresh sweet corn, frozen corn, or canned drained corn. If using canned, be sure to drain well. You can also use fresh corn off the cob.
HOLLY’S TIP: If using ears of corn, you can grill them first and then chill them for a grilled corn flavor. Brush the corn with a bit of oil and place it on a medium-high grill, turning occasionally, until lightly charred. Cool completely before cutting the corn kernels off the cob.
Mix-Ins: I love adding fresh cilantro to this salsa. Red onion adds a slight crunch and bite. Use as much or as little jalapeño as you like, and keep the seeds for an extra kick!
Lime: Fresh lime juice adds the best flavor and helps blend the ingredients together.
Variations
- Try replacing the jalapeños with finely diced poblano pepper, chipotle peppers, or green chiles.
- Pump up the party and add black beans, sliced black olives, diced tomatoes, red bell peppers or celery, chunks of avocado, or even some cotija cheese.
How to Make Corn Salsa
- Combine all ingredients in a covered container.
- Toss and chill for at least 30 minutes before serving.
Storing Salsa
Keep leftover corn salsa in a covered container in the refrigerator for up to 4 days or freeze it in zippered bags for up to 4 months.
Add fresh corn or red onions once thawed since the salsa won’t be as firm or fresh. Use leftovers as a topping for salmon burgers or add to a taco quinoa salad.
Ways to Use Corn Salsa
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Corn Salsa
This quick and easy corn salsa combines flavorful ingredients for a fresh, sweet, and spicy dip perfect for any occasion.
Prevent your screen from going dark
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In a medium bowl, combine corn, jalapeno, onion, cilantro, lime juice, pepper, and salt.
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Refrigerate for 30 minutes before serving.
Fresh Corn: Fresh corn on the cob can be used in this recipe. Cook the corn just until the kernels turn bright yellow, and cool before using.
Variation: You can grill the corn for a smoky flavor. Brush the corn with olive oil and grill over medium-high heat, turning occasionally, until lightly charred. Cool completely.
For a spicier salsa, include all the seeds from the jalapeno pepper. For a milder flavor, discard the seeds.
Store salsa in an airtight container in the refrigerator for up to 4 days.
Calories: 77 | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food, Side Dish
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
