This easy corn salsa made with lime, cilantro, and tomatoes is perfect with chips or served over your favorite tacos or burrito bowls!
This recipe was inspired by Chipotle’s corn salsa. I always get a chicken burrito bowl with corn salsa and love it so much that I had to recreate it. It’s wonderful, especially in the summer when sweet corn is at its peak. This flavor of the salsa is the perfect combination of sweet, tangy, and spicy – You can adjust the heat according to your taste. More of my favorite summer corn recipes are this Mexican-Inspired Grilled Corn Salad, Corn Tomato Avocado Salad, and Lobster Salad with Corn.
- Fresh Corn: Cut the corn kernels off three cobs.
- Tomatoes: Seed and dice two small vine-ripened tomatoes.
- Onions: Red onion and scallions
- Jalapeño: For spicy corn salsa, keep the seeds and ribs in the jalapeño. For a mild dip, remove them.
- Cilantro: Chop fresh cilantro.
- Lime: Juice one lime.
- Salt and Pepper to taste
How to Make Corn Salsa
- Cook the corn: Grilled corn is my favorite for this salsa, but you can also roast, microwave, or boil. To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool. To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender. To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
- Prep the Corn: To remove the kernels from the cob, hold it upright in a large shallow bowl and cut the corn off with a chef’s knife.
- Combine all the corn salsa ingredients in a bowl and refrigerate it for an hour or longer.
What to Serve with Corn Salsa
There are so many ways to eat this healthy salsa. Here are my favorites!
How to Make Ahead
If you’re serving this easy salsa for a party, you can make it a day in advance. Cover it tightly with plastic wrap and refrigerate until ready to serve. Leftovers will last up to four days.
- Corn not in season? Use frozen corn.
- Peppers: Swap the jalapeño with poblano pepper or red bell pepper.
- Tomatoes: Use grape or cherry tomatoes.
- Herbs: If you don’t like cilantro, replace it with chives.
- Beans: Add some black beans for fiber.
- Cheese: If you want to add cheese, cotija cheese would be delish.
More Salsa Recipe Ideas:
Yield: 6 servings
Serving Size: 1 /2 cup
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To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.
To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.
To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
Serving: 1 /2 cup, Calories: 57 kcal, Carbohydrates: 12 g, Protein: 2 g, Fat: 0.5 g, Sodium: 10 mg, Fiber: 2 g, Sugar: 4 g