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Savory corn salsa has a little kick of spice! There are so many yummy uses for this delicious and simple salsa.
Fresh corn salsa is a great way to top your Mexican dishes or serve with chips & salsa. For more salsa recipes try Black Bean and Corn Salsa and Mango Salsa.
We Love an Easy Dip!
Fresh corn salsa is my jam. This salsa is filling, and healthy, and the flavors are undeniably delicious.
Why we love it:
- Quick and easy. Just chop and mix, it’s ready in minutes!
- Flavor! The subtle sweetness from the corn pairs perfectly with the spicy jalapeños. It has just enough heat to keep you coming back for more!
- For sharing. Corn salsa is such a great snack or appetizer, a perfect dip to bring to a potluck or dinner party. Just don’t forget the chips!
- Perfect for pairing. It goes with about any Mexican dish. And of course, you can eat it alone with chips.
Corn Salsa Ingredients
- corn – use canned, fresh from the cob, or even grilled corn kernels. In a pinch, use frozen corn just thaw and drain any excess liquid.
- jalapeno pepper – or more mild poblano peppers. For less heat remove the seeds and membrane before dicing the remaining jalapeno. If you love heat, leave all or some of it in.
- green bell pepper – or orange or red bell pepper.
- red onion
- lime juice – 1 to 2 medium-sized limes will produce 3 tablespoons. Or use bottled lime juice.
- olive oil
- sugar
- garlic salt (with parsley flakes)
- cilantro chopped
How to Make Corn Salsa
- CHOP. To make, chop the jalapeño, bell pepper, and onion and put it into a bowl with the corn kernels.
- SEASON. Mix in the lime juice, olive oil, sugar, and salt. Toss everything gently to combine. Lastly, chop up the cilantro and mix it in. Serve it chilled or at room temperature.
Recipe Tips
- Variations. Change up this sweet corn salsa recipe by adding grape tomatoes, garlic, black beans, avocado, or cotija cheese.
- Serving suggestions. Enjoy on its own, with your favorite Tortilla Chips, or with other Mexican dishes like Green Chili Smothered Burritos, Chicken Tacos, Baked Chicken Chimichangas, or Chicken Burrito Bowl.
- Store the leftover salsa in an airtight container in the refrigerator. It should last for 4-5 days.
For More Chips and Dip:
Corn Salsa Recipe
Savory corn salsa has a little kick of spice! There are so many yummy uses for this delicious and simple salsa.
Ingredients
- 1 (15-ounce) can corn ,drained or fresh cut corn kernels
- 1 jalapeno pepper seeded and chopped
- ½ green bell pepper seeded and chopped
- 2 tablespoons red onion chopped
- 3 tablespoons lime juice
- 2 teaspoons olive oil
- ½ teaspoon sugar
- ½ teaspoon garlic salt (with parsley flakes)
- 2 tablespoons cilantro chopped
Instructions
- In a bowl, mix corn, green pepper, jalapeno, and red onion.
- Stir in lime juice, olive oil, sugar and salt. Chop and add cilantro just before serving.
Nutrition
Calories: 124kcal, Carbohydrates: 11g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Sodium: 1167mg, Potassium: 156mg, Fiber: 1g, Sugar: 5g, Vitamin A: 425IU, Vitamin C: 79.4mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love the little kick! This is simple, but so tasty!
Thank you so much for this corn salsa recipe! I will gladly try it very soon! It’s really genius!