Fresh Corn Salsa is a simple Tex Mex appetizer, condiment, or side dish that’s made with fresh corn, jalapeños, and a few other simple ingredients.
Fresh Corn Salsa is delicious in its simplicity. It’s made with fresh corn, jalapeño, red onion, and a few other simple ingredients. Since there are so few ingredients, it’s key to use really fresh produce.
It only takes a few minutes to throw this recipe together, and it doesn’t require any cooking, which makes it a perfect for whipping up on hot summer days. Also, it’s delicious in burritos, on top of salads, or just eaten with tortilla chips.
Ingredients and substitutions
- Ears of corn: This recipe is best made with fresh sweet corn. If you prefer, you can use (thawed) frozen corn or (drained) canned corn.
- Jalapeño: Discard the seeds for milder salsa or include them for a spicier salsa. Also, feel free to add additional jalapeño to taste.
- Red onion: Shallots also work well in place of the red onion. If red onion has too much bite, soak the diced red onion in a bowl of ice water for about 10-20 minutes and then drain before using. This will help to mellow the onion out.
- Lime juice: I highly recommend using fresh lime juice. The bottled lime juice won’t give you the same flavor.
- Garlic: Feel free to add more garlic to taste.
- Other add-ins: Fresh diced Roma tomatoes and fresh diced avocado both work well in this recipe.
- Looking for something a bit heartier? You may also like my Black Bean Salad recipe that’s made with fresh corn, black beans, tomatoes, and more.
How to make corn salsa (from scratch)
Remove kernels from ears of corn. You should have about 1.5 cups of kernels.
In a medium bowl, toss together fresh corn kernels, jalapeño, onion, cilantro, lime juice, garlic, and salt.
Refrigerate until ready to serve. Serve chilled or at room temperature.
Tips
No, you can use other types of corn. Feel free to use leftover grilled or otherwise cooked corn. You can also use thawed frozen corn or even (drained) canned corn.
You can lay the corn on a cutting board and slice off the kernels horizontally with a sharp knife, or you can lean the corn upright into a bowl and slice the kernels off moving downward on the ear of corn. Use the method that feels best and safest to you.
How to serve
This salsa can be eaten as a dip with tortilla chips. It can also be used as a condiment in burrito bowls, burritos, tacos, and more.
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Fresh Corn Salsa
Ingredients
- 2 ears fresh sweet corn
- 1 jalepeño finely diced
- 1/4 cup finely chopped red onion
- 1/4 cup cilantro chopped
- 2 tablespoons fresh lime juice about 1 lime
- 1 clove garlic finely minced
- Couple pinches salt
Instructions
- Remove kernels from ears of corn. You should have about 1.5 cups of kernels.
- In a medium bowl, toss together corn kernels, jalapeño, onion, cilantro, lime juice, garlic, and salt.
- Refrigerate until ready to serve.
Notes
- Corn: This recipe is best made with fresh sweet corn. If you prefer, you can use (thawed) frozen corn or (drained) canned corn.
- Jalapeño: Discard the seeds for milder salsa or include them for a spicier salsa. Also, feel free to add additional jalapeño to taste.
- Red onion: Shallots also work well in place of the red onion. If red onion has too much bite, soak the diced red onion in a bowl of ice water for about 10-20 minutes and then drain before using. This will help to mellow the onion out.
- Lime juice: I highly recommend using fresh lime juice. The bottled lime juice won’t give you the same flavor.
- Garlic: Feel free to add more garlic to taste.
- Other add-ins: Fresh diced Roma tomatoes and fresh diced avocado both work well in this recipe.
- Looking for something a bit heartier? You may also like my Black Bean Salad recipe that’s made with fresh corn, black beans, tomatoes, and more.
- Nutrition values are estimates.
Nutrition
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Originally published 4/25/15. Updated with new photos, tips, and information on 6/14/21.
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Comments & Reviews
Jolie says
This was so delicious! I added a bit more cilantro and avocado to it . I had rave reviews from all the guests. Plan on making this again, perfect for summer.
Kate says
Thank you so much!
Debbie C says
I know this might sound like a stupid question but do you cook the corn first?
Kate says
Hi! Not at all! No, I use the corn fresh from the cob.
Caroline says
We love this salsa!
Kate says
Thanks! So glad you liked it! =)
Darlene @ Dip Recipe Creations says
I’m with you…I could eat Mexican almost every night :) I usually want a little bit of every salsa a place has, lol. This looks good!
Kate says
Thank you! =)
Kate says
Me too! I love to try all of the different salsas. =) Thanks!!
Thalia @ butter and brioche says
I love Mexican too but I have to say I never have tried a corn salsa before. After seeing this post though, it is something delicious I have to make!
Kate says
If you love Mexican, I think you’d enjoy corn salsa. It’s perfect when the corn is in season. =)