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A bowl of corn salsa surrounded by tortilla chips.
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Corn Salsa

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!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6
Calories 77kcal
Author Sara Welch

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. 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.
  2. 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.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 276mg | Fiber: 2g | Sugar: 6g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 6mg | Iron: 1mg