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

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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.


  • 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.