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Fresh Corn Salsa

Fresh Corn Salsa features sweet corn, red bell pepper and onion, spicy jalapeno, and cilantro with lime juice. It’s a perfect summer salsa and change up from tomato based salsa recipes!

top down view of simple fresh corn salsa in a black bowl.

If you love fresh salsa recipes like Pico de Gallo and Fresh Mango Salsa, then I’m sure you’ll love this quick and easy corn salsa. It’s simple, healthy, and delicious!

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, and oil-free, and makes 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!

top down view of ingredients used to make best corn salsa recipe.

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 altogether if you prefer.
  • Red Onion – Adds more color and texture. If you don’t care for raw onions, ‘deflame’ them by cutting them 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 to bring out all the flavors. I use 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.
side by side pictures showing the process of dicing and shucking corn off the cob.

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:

  1. 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.
  2. 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.
top down view with ingredients added to glass mixing bowl just before mixing corn salsa.

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, and mix to combine. Taste for flavor, adding more cilantro, salt, or lime juice to taste.

Tip: When prepping, dice the bell pepper, onion, and jalapeno to about the same size as the corn kernels for uniformity.

Serve right away or let rest for 30 minutes before eating. Enjoy your corn salsa at room temperature or chilled.

top down view of simple freshly made corn salsa in a glass mixing bowl.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored for 5 – 6 days in the refrigerator in a covered container.
  • Freezer: Corn salsa freezes wonderfully for up to 2 months! My favorite way 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, BBQs, and game-day gatherings.

Serving Suggestions

Corn salsa is colorful and full of fresh flavors making it perfect for a variety of uses. A few of my favorite options are:

side angle view of simple fresh corn salsa in a black bowl.

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Serves 8
  • Category: Side
  • Method: Mix
  • Cuisine: Vegan, Mexican, Tex-Mex


  • 4 ears of corn (about 3 1/24 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
  • 1/41/2 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.


Optional add-ins:

  • 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.

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  1. DELICIOUS!!!! I used fresh corn, added blackeyed peas and cilantro……I don’t need to eat anything else EVER. My mouth is watering just thinking about it.

    1. Julie | The Simple Veganista says:

      Yes, that sounds delicious and so filling! Thanks for sharing!

  2. So, the corn is raw?

    1. Julie | The Simple Veganista says:

      Yes, the corn is raw. I recommend using the freshest, in-season corn. If you prefer, you can substitute with canned corn, frozen (thawed), or grilled corn on the cob as well.

  3. Sophie Row says:

    Added avacado and black beans. so good!

  4. Robin Means says:

    I didn’t see corn at farmer’s market this morning. I think our corn season already ended in the SF bay area. So sad.

    1. Julie | The Simple Veganista says:

      Bummer, it must be just out of season. I’m here in So Cal so we still have corn for a little longer. Hope you get a chance to make it and let us know if you made any changes or think something could be better. Cheers :)

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