Fresh Corn Salsa features sweet corn, red bell pepper and onion, spicy jalapeno, and cilantro with lime juice mixed in. It’s a perfect summer salsa and nice change up from tomato based salsa recipes!
Sweet raw corn is very underrated and goes so well in this corn salsa recipe. And with corn on sale everywhere at the moment (I picked up 4 ears of corn for $1), I couldn’t resist adding this tasty salsa to the recipe collection.
This easy recipe is totally budget friendly, low-fat, oil free and a perfect side to many of your favorite Mexican inspired recipes. I encourage you to gather your ingredients and make yourself a batch of delicious corn salsa!
Ingredients You’ll Need
This salsa recipe uses everyday ingredients and is easily customizable!
Here is everything you’ll need:
- Corn – Fresh is best, especially in summer when corn is at its peak. But frozen or canned will be great too!
- Red Bell Pepper – Adds color, more wonderful flavor and crunch. Feel free to use your favorite color or omit it all together if you prefer.
- Red Onion – Adds more color and texture. If don’t care for raw onions, ‘deflame’ them by cutting the onion into thin slices and soaking in hot water for 10 minutes before dicing. Green onions will work well here too.
- Jalapeno – For a little spicy kick, add 1 or 2 jalapenos (keep a few seeds if you really enjoy the heat). For a milder pepper, try using a hatch, Anaheim or poblano pepper.
- Cilantro – Fresh cilantro adds a nice herb flavor and freshness.
- Lime – We’ll be squeezing lime over the top for a little punch of citrus.
- Salt – For a finishing touch and to bring out all the flavors. My favorite salt is pink mineral salt which adds essential minerals and trace elements. It’s delicious and I find I don’t need as much as traditional table salt.
- Optional add-ins: Try adding 1 diced avocado for added creaminess and/or 1 1/2 cups cooked black beans for extra protein. For spices, add a dash or two of cumin and/or 1/4 – 1/2 teaspoon of chili powder.
How To Cut Corn Off The Cob
Shuck the corn. If the corn has husks, simply pull the husks and silks off the ear of corn, section by section, with your hands. Once the husks are removed, remove the remaining silks by twisting the ear of corn in the palm of a closed hand. Try to remove as much as you can. You can always remove the left behind stings once you’ve cut the corn.
Cut the corn off the cob in 1 of 2 ways:
- Cut corn off the cob vertically. My favorite way to cut corn off the cob is by using a shallow, rimmed bowl, such as a pie dish. Place an ear of corn, cut side down, in the center, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, cutting the corn off from the cob at about 3/4 the depth of the kernels. Rotate and continue cutting corn off the cob until all of the corn is removed. 1 ear of fresh corn off the cob equals about 3/4 – 1 cup.
- Cut corn off the cob horizontally: Alternately, lay the corn vertically and slice along the corn, 3/4 the depth of the corn, removing the corn off the cob. Turn the corn on the flat cut side and repeat until all the corn is removed.
How To Make Corn Salsa
Making corn salsa is super easy and only requires a few simple steps.
- Prep: Cut the corn off the cob and prep the bell pepper, red onion, jalapeno and cilantro.
- Assemble: In a medium mixing bowl, combine the corn, bell pepper, onion, jalapeno, cilantro, lime juice and salt, mix well to combine. Taste for flavor adding more cilantro, salt or lime juice to taste.
Serve right away or let rest for 30 minutes before eating. Enjoy your corn salsa at room temperature or chilled.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Corn salsa freezes wonderfully for up to 2 months! My favorite ways to freeze this salsa is in individual portion sizes using freezer safe containers or baggies. Pull it from the freezer and let it thaw in the refrigerator or on the counter for a few hours before serving.
Can Corn Salsa Be Made In Advance?
Yes, this recipe can easily be made ahead. Simply prepare as directed and keep in the refrigerator until ready to serve. For the best presentation and freshness, I recommend only making up to 24 hours in advance for parties, potlucks, BBQ’s and game day gatherings.
Corn salsa is colorful and full of fresh flavors making it perfect for a variety of uses. A few of my favorite options are:
- Use in Chipotle style Black Bean Burrito Bowls, Vegan Tacos, Nacho Bowls and enchiladas.
- Top on salads like this Black Bean & Avocado salads.
- Layer in this 7 Layer Mexican Dip.
- Serve as an appetizer or snack with tortilla chips.
- Top it on Cilantro Lime Rice.
More Recipes You’ll Love
If you try this easy corn salsa recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
FRESH CORN SALSA
Fresh Corn Salsa recipe is colorful, delicious and super easy to make. It’s a perfect summer salsa and nice change up from tomato based salsa recipes.
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Serves 8 1x
- Category: Side
- Method: Mix
- Cuisine: Vegan, Mexican, Tex-Mex
- 4 ears of corn (about 3 1/2 – 4 cups), shucked and cut from the cob
- 1 red bell pepper, cored and finely diced
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced (a few seeds are ok for extra heat)
- 2 limes, juice of
- 1/4 – 1/2 teaspoon chili powder, optional
- generous pinch of mineral salt
Assemble: In a large mixing bowl, combine the corn, bell pepper, onion, jalapeno, lime juice and salt, mix well to combine. Taste for flavor adding more lime juice or salt to taste.
Makes about 4 – 5 cups.
Store: Keep leftovers in the refrigerator for up to 5 – 6 days. To keep longer, freeze portions in freezer safe containers or baggies.
- for added creaminess add 1 avocado, diced
- for extra protein add 1 can (14oz) black beans (about 1 1/2 cups), drained and rinsed
- generous dash of cumin
In place of jalapeno, try using hatch, poblano or Anaheim chili. Or for extra spicy, use serrano peppers.
If fresh corn is unavailable, use frozen corn that has been thawed or canned corn (about 2 – 14oz. cans), drained of the juices.
If don’t care for raw onions, ‘deflame’ them by cutting the onion into thin slices and soaking in hot water for 10 minutes before dicing.