Corn Salsa

Prep Time 5 minutes
Total Time 5 minutes
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This sweet and savory fresh corn salsa is a crisp and refreshing, one-bowl recipe that’ll bring all your Mexican recipes to life. Ready in just 5 minutes, it is also makes an easy and addictive party appetizer when served with tortilla chips for scooping!

Why You’ll Love This Corn Salsa Recipe

This easy corn salsa is a flavorful way to add texture and a bright pop of color to any Mexican dish.

  • Easy: It’s a one-bowl recipe and is fully ready in just 5 minutes! If you can chop and toss ingredients together, you can make this corn salsa recipe!
  • Refreshing: This recipe is packed with fresh veggies, lime juice, and herby cilantro for a refreshing bite.
  • Versatile: It makes a great appetizer served along side tortilla chips, or use it as a flavorful garnish on top of tacos, burrito bowls, salads and so much more!
  • Crunchy: Corn, red onions, and jalapeños are all ultra crunchy veggies that give this salsa a great crisp texture.

If you love the flavors in this salsa, you may also enjoy this Mexican street corn salad or classic Mexican street corn.

ingredients for corn salsa recipe arranged in bowls from top to bottom: corn, minced cilantro, diced jalapeño, diced red onion, fresh lime juice and salt.

What You’ll Need

Tangy lime juice balances out the sweet-and-savory flavors of corn, onions, and jalapeños. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Corn: Fresh corn will give you the best flavor, with frozen corn (thawed) being the second best choice. Canned corn (rinsed and drained) can be used, but the corn kernels will have a much softer texture.
  • Red Onion: You can also use white onion, but it will have a stronger flavor.
  • Jalapeños: Diced, seeds removed for a mild flavor. Leave the seeds for a spicy bite. Serranos or canned green chilis will work too.
  • Cilantro: It needs to be fresh. Avoid cilantro with yellow leaves because it’ll taste bitter.
  • Lime Juice: Fresh lime juice will give you the most flavor. Lemon juice is a good substitute, although it will provide a slightly sweeter, less acidic flavor.
  • Salt: Kosher salt is best.

How to Make Corn Salsa

The best salsas are 1-step recipes. Scroll down to the recipe card for more detailed instructions.

  • Combine: Add the corn, red onion, cilantro, jalapeño and lime juice in a bowl and mix well. Season to taste with salt.
  • Serve: Refrigerate until ready to serve.
Bowl of corn salsa.

Recipe Tips & Variations

Here are a few tips to guarantee your corn salsa turns out perfect:

  • Cilantro: Fresh herbs can make salsas bitter when they start to wilt. If you’re not serving the salsa right away, don’t add the cilantro just yet. Wait until right before serving for the freshest flavor.
  • More Veggies: Dice bell peppers and add them in for an extra crunch and flavor. Green bell peppers are the most pungent, yellow/orange/red bell peppers are sweeter and milder.
  • Make It Fruity: Chop up mango, peaches, or pineapple and mix it into the salsa for a sweet-and-savory bite. Add it to taste, so anywhere from 1/4 to 3/4 cup is great.
  • Add Beans: Drain and rinse 1/2 cup black beans and add them into the mixture for some bone plant-based protein and fiber.
  • Make It Creamy: Dice 1/2 medium avocado and stir it into the salsa for natural creaminess.
  • Roasted: To make a roasted corn salsa, you will need to cook and blacken the ears of corn before adding it to the salsa. Follow my recipes for grilled corn or air fryer corn on the cob and then cut the corn off the cob with a sharp knife and use as directed.
Corn salsa served on top of three pork carnitas tacos.

Ways to Use Corn Salsa

Add this crunchy corn salsa to your favorite Mexican recipes.

How To Store Corn Salsa

Here are all the ways you can store this salsa to enjoy another day:

  • Fridge: Place it in an airtight container for up to 5 days. Remove excess liquid from the container before serving and give it a good stir.
  • Freeze: You can freeze this corn salsa, just know it will be a little softer once thawed. Freeze salsa in an airtight container for up to 3 months. Thaw overnight in fridge and drain any excess liquid before serving.
Landscape photo of corn salsa.
5 from 3 votes
Print Pin Recipe
Yield: 6 servings

Corn Salsa

This one-bowl corn salsa recipe will add crunchy, sweet-and-savory goodness to your favorite Mexican dishes. Ready in just 5 minutes, it's an easy party appetizer when served with chips or the perfect garnish for tacos, burrito bowls, salad and more!
Prep Time5 minutes
Total Time5 minutes

Ingredients

  • 3 cups fresh corn, or 1 (14 oz) bag frozen corn, thawed and drained
  • 1 small red onion, diced
  • 2 large jalapeños, seeded and diced
  • ½ cup chopped cilantro
  • juice from 2 limes
  • 1 teaspoon salt

Instructions 

  • Add all of the ingredients to a bowl and mix together.

Notes

Storage: Place it in an airtight container for up to 5 days. Remove excess liquid from the container before serving and give it a good stir.
Corn: Fresh corn will give you the best flavor, with frozen corn (thawed) being the second best choice. Canned corn (rinsed and drained) can be used, but the corn kernels will have a much softer texture.
Cilantro: Fresh herbs can make salsas bitter when they start to wilt. If you’re not serving the salsa right away, don’t add the cilantro just yet. Wait until right before serving for the freshest flavor.
More Veggies: Dice bell peppers and add them in for an extra crunch and flavor. Green bell peppers are the most pungent, yellow/orange/red bell peppers are sweeter and milder.
Make It Fruity: Chop up mango, peaches, or pineapple and mix it into the salsa for a sweet-and-savory bite. Add it to taste, so anywhere from 1/4 to 3/4 cup is great.
Add Beans: Drain and rinse 1/2 cup black beans and add them into the mixture for some bone plant-based protein and fiber.
Make It Creamy: Dice 1/2 medium avocado and stir it into the salsa for natural creaminess.
Roasted: To make a roasted corn salsa, you will need to cook and blacken the ears of corn before adding it to the salsa. Follow my recipes for grilled corn or air fryer corn on the cob and then cut the corn off the cob with a sharp knife and use as directed.

Nutrition

Serving: 1 serving, Calories: 63kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Sodium: 399mg, Potassium: 203mg, Fiber: 1g, Sugar: 5g, Vitamin A: 226IU, Vitamin C: 5mg, Calcium: 3mg, Iron: 0.4mg

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.