This corn salsa is fresh corn kernels combined with lime juice, cilantro, red onion and two types of peppers to make a light and refreshing dip. Serve your salsa with chips or use as a topping for grilled chicken or fish, then watch the rave reviews come in!
Tomato salsa is delicious and all, but have you ever tried corn salsa? If you haven’t tasted it yet, you’re in for a treat. The sweetness of the corn pairs perfectly with the veggies and lime juice. Best of all, this dip takes just minutes to put together.
How do you make corn salsa?
Start by shucking fresh ears of corn, then cooking them on the grill until they’re tender and a bit charred. Cut the kernels off the cob, then let the corn cool. Place the corn kernels in a bowl with red onion, jalapeno, red bell pepper, cilantro, lime juice and salt. Toss everything together until well combined. Serve immediately, or refrigerate for later use.
Tips for the perfect dish
- My favorite way to prepare this salsa is with fresh grilled corn. That being said, I’ve also made it with steamed fresh corn and thawed from frozen corn kernels with great results. So if you don’t have access to a grill or fresh corn, just use a bag of frozen corn and you’ll be just fine.
- I remove the seeds and ribs from the jalapeno which makes this a mild salsa. If you prefer a spicier dip, leave some of the seeds and ribs in the jalapeno.
- Serve your corn salsa with tortilla chips, or spoon over chicken, salmon or halibut. This also makes a great topping for tacos, or you can stir it into a salad.
- This salsa can be made up to 24 hours before you plan to serve it.
How long is corn salsa good for?
Leftover salsa will stay fresh in the refrigerator for up to 3 days. Store it in an airtight container for best results. I don’t recommend freezing the salsa, as it will be watery when thawed.
I love this dish as-is, but sometimes I add other ingredients depending on what I have on hand.
- Vegetables: Stir in some diced tomatoes, grilled zucchini, avocado, green onions or cucumber for extra flavor. Instead of red bell peppers, try using poblano peppers, roasted green chilies or anaheim peppers.
- Beans: Add 1 cup of drained and rinsed black beans to make more of a salad style dish. You may want to increase the amount of lime juice and cilantro if you go this route.
- Flavorings: Stir in some spices such as coriander, cumin, smoked paprika or chili powder.
You simply can’t go wrong with corn salsa. Whether you’re serving it as a dip or as part of a main course, this one is a total crowd pleaser.
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Corn Salsa Video
- 5 ears fresh corn OR 3 cups frozen corn kernels, thawed
- 1/3 cup red onion minced
- 2 tablespoons jalapeno seeds and ribs removed, then minced
- 1 red bell pepper cored, seeded and finely diced
- 1/2 cup chopped cilantro
- 2 tablespoons lime juice
- salt to taste
- If using fresh corn, shuck the corn. Preheat a grill or grill pan to medium high heat. Place the corn on the grill and cook for 2-3 minutes per side until corn is tender and charred. Use a sharp knife to cut the kernels off the cob.
- If you're using frozen corn, skip the grilling step.
- Place the corn, red onion, jalapeno, red bell pepper, cilantro, lime juice and salt in a large bowl.
- Stir gently to combine.
- Serve immediately or cover and refrigerate for up to 1 day before serving.