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A bowl of corn salsa served with chips.

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


  • 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.



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