Go Back
–+ servings
Corn Salsa Recipe A bowl of vibrant corn salsa filled with yellow corn, diced tomatoes, chopped red onion, cilantro, and jalapeño, garnished with fresh cilantro leaves, with tortilla chips in the background.

Corn Salsa Recipe

A fresh, sweet, and spicy Corn Salsa perfect for tacos, chips, or as a topping for any meal. Quick to make, adaptable, and packed with flavor.
5 from 1 vote
Print Pin
Course: Appetizer, Side, Topping
Cuisine: American, Mexican, Tex-Mex
Keyword: Best corn salsa recipe, Canned corn salsa recipe, Easy corn salsa recipe, Mexican corn salsa recipe, Roasted corn salsa recipe, Smoked corn salsa recipe, Sweet and spicy corn salsa recipe
Prep Time: 20 minutes
Marinate: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 110kcal
Cost: $10

Equipment

  • 1 Large mixing bowl (For combining ingredients)
  • 1 Sharp knife (For cutting corn and vegetables)
  • 1 Cutting board (For prepping vegetables)
  • 1 Citrus juicer (For extracting lime juice)
  • 1 Airtight container (For storing salsa)

Ingredients

  • 3 cups Corn kernels - Fresh or thawed frozen
  • 1 Red bell pepper - Diced
  • 1 Jalapeño - Seeded and minced
  • ½ Red onion - Finely diced
  • 1 cup Cherry tomatoes - Quartered
  • ½ cup Fresh cilantro - Chopped
  • 2 Limes - Juice only
  • 2 tablespoon Olive oil - For dressing
  • 1 teaspoon Cumin - For dressing
  • ½ teaspoon Chili powder - For dressing
  • To taste Salt - For seasoning
  • To taste Pepper - For seasoning
  • Optional Red pepper flakes - For extra heat
  • 1 Avocado - Diced optional
  • 1 can Black beans - Drained optional
  • 1 Mango - Diced optional
  • 1-2 cloves Garlic - Minced optional

Instructions

  • Shuck the corn, remove silk, and cut kernels off the cob for maximum sweetness and crunch.
    Fresh corn being sliced off the cob on a wooden cutting board in warm natural light, with loose kernels scattered around and a glass bowl of cut corn nearby.
  • Finely dice bell pepper, red onion, jalapeño, and quarter cherry tomatoes for even texture and flavor distribution.
    A spoon mixing fresh corn salsa in a large glass bowl, filled with corn kernels, diced tomatoes, red onion, jalapeño, and chopped cilantro. Surrounding the bowl are ingredients like sliced red onion, cherry tomatoes, and chopped cilantro.
  • Toss the corn and all diced vegetables gently in a large bowl to mix everything evenly.
    A hand lifting plastic wrap from a large glass bowl filled with colorful corn salsa made of yellow corn, red onion, tomatoes, jalapeño, cilantro, and lime. Tortilla chips and fresh limes are visible in the background.
  • Whisk lime juice, olive oil, cumin, chili powder, salt, and pepper, then pour over vegetables and mix thoroughly.
  • Cover the bowl and refrigerate at least 30 minutes to allow flavors to meld before serving.
    A bowl of vibrant corn salsa filled with yellow corn, diced tomatoes, chopped red onion, cilantro, and jalapeño, garnished with fresh cilantro leaves, with tortilla chips in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 110kcal (6%) | Carbohydrates: 20g (7%) | Protein: 3g (6%) | Fat: 4g (6%) | Saturated Fat: 0.5g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 150mg (7%) | Potassium: 450mg (13%) | Fiber: 3g (13%) | Sugar: 6g (7%) | Vitamin A: 1500IU (30%) | Vitamin C: 40mg (48%) | Calcium: 25mg (3%) | Iron: 1mg (6%)
Tried this recipe?Pin it on @Pinterest