Corn Salsa Recipe

Bring vibrant flavor to your table with this Corn Salsa Recipe. Bursting with fresh lime, cilantro, and juicy tomatoes, it’s a zesty companion for tacos, burrito bowls, or crunchy tortilla chips.

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Every bite of this Corn Salsa Recipe delivers a sweet and tangy pop. It’s quick to make, colorful to serve, and guaranteed to disappear at any gathering.

Fresh Ingredients for Corn Salsa

• Sweet yellow corn kernels – The heart of this salsa, bringing natural sweetness and satisfying crunch.
• Vine ripe tomatoes – Juicy, bright, and perfectly balanced with the corn’s sweetness.
• Red onion – Adds a mild sharpness and crisp texture that wakes up every bite.
• Scallion – Subtle onion flavor with a fresh green note.
• Jalapeño – A kick of heat that can be dialed up or down to taste.
• Cilantro – Earthy freshness that ties all the flavors together.
• Fresh lime juice – Brightens and lifts the salsa with a citrus zing.
• Kosher salt & fresh pepper – Essential for seasoning every ingredient just right.

Quick Steps to Make Corn Salsa Recipe

Combine fresh corn, tomatoes, red onion, scallion, jalapeño, cilantro, and a squeeze of lime in a large bowl. Season with kosher salt and black pepper to taste. Give it a gentle toss to coat everything evenly. Let the salsa chill for about an hour so the flavors meld together beautifully.

Flavorful Tips & Tasty Twists

For extra smokiness, grill your corn before cutting it off the cob—those charred kernels add a delicious depth that’s hard to resist. Want more zing? Add a pinch of cumin or a splash of apple cider vinegar for an extra tangy kick. If you’re heat-loving, leave the jalapeño seeds in, or swap in a serrano pepper for a spicier version.

This corn salsa also makes a lively topping for grilled chicken, fish tacos, or stuffed into burritos. Try stirring in diced avocado just before serving for a creamy twist—just remember to enjoy it fresh so the avocado stays vibrant.

Keeping Corn Salsa Fresh

Store any leftover corn salsa in an airtight container in the refrigerator. It’s best enjoyed within two days for peak freshness and crunch. If the salsa releases extra liquid, simply stir it before serving or drain off a little excess. Avoid freezing, as the fresh vegetables can lose their crisp bite and vibrant color.

Serve this corn salsa icy cold with warm tortilla chips or spooned generously over your favorite Mexican dishes—it’s a quick, crowd-pleasing recipe you’ll come back to all summer long.

Corn Salsa Recipe

A vibrant corn salsa accented with zesty lime, fresh cilantro, and ripe tomatoes — an ideal companion for tortilla chips, tacos, or burrito bowls.

Print Pin Rate

Course: Appetizer

Cuisine: Mexican

Keyword: Corn Salsa Recipe

Prep Time: 15 minutes minutes

Chill time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Ingredients

• 1 scallion finely diced
• 2 tablespoons freshly chopped cilantro
• Kosher salt and freshly ground black pepper to taste
• 2 cups sweet yellow corn kernels cooked and cut from about 3 cobs*
• Juice of 1 fresh lime
• 1 jalapeño pepper finely diced (discard seeds for a milder taste)
• ½ cup diced red onion
• 2 small vine-ripened tomatoes seeded and diced

Instructions

• Combine the corn, tomatoes, red onion, scallion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with kosher salt and freshly ground black pepper as desired. Cover and refrigerate for approximately one hour before serving to allow the flavors to meld. Yields about 3 cups.

Notes

*If opting for frozen corn, ensure it is fully thawed before use. To cook corn on the cob, immerse peeled ears in boiling water for 5 minutes, then drain and let cool. For microwaving, wrap each ear in a damp paper towel and heat for 3 to 4 minutes until tender. To grill, cook peeled ears over medium heat, turning occasionally until lightly charred, about 10 minutes.