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.
“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.” – Jolie
Ingredient notes 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.
How to make corn salsa (from scratch)
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Remove kernels from ears of corn. You should have about 1.5 cups of kernels.
Step 2: 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.
Recipe Tips!
- Removing the kernels from the cob: 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.
- Other add-ins: Fresh diced Roma tomatoes and fresh diced avocado both work well in this recipe.
- Serving suggestions: 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.
- 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.
More Tex Mex recipes!
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Fresh Corn Salsa
Ingredients
- 2 ears fresh sweet corn
- 1 jalapeño 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.2 ears fresh sweet corn
- In a medium bowl, toss together corn kernels, jalapeño, onion, cilantro, lime juice, garlic, and salt.1 jalapeño, 1/4 cup finely chopped red onion, 1/4 cup cilantro, 2 tablespoons fresh lime juice, 1 clove garlic, Couple pinches 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.
- Lime juice: I highly recommend using fresh lime juice. The bottled lime juice won’t give you the same flavor.
- Nutrition values are estimates.
Nutrition
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Originally published 4/25/2015. Updated with new photos, tips, and information on 6/11/2025.
Reader Interactions
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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. =)