This super fresh, easy Corn Salsa recipe is packed with delicious sweet corn, juicy tomatoes, red onion, pepper, and jalapenos, with classic Mexican flavors of lime and cilantro! It’s perfect for backyard BBQs and picnics on a hot summer’s day!
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Corn Salsa is the perfect complement to so many meals!
This recipe is my version of a copycat of Chipotle’s Corn Salsa, and it is the best corn salsa I’ve ever tried!
Our kids love it, and it’s so easy to throw together.
It’s one of those great recipes you want to have on hand for last-minute prep for any occasion (you can also prep it ahead, which is a big bonus!).
It’s filled with amazing sweet and savory veggies and has a bit of a kick to it too, but you can easily customize it to suit your own preferences.
Have it in burritos, burrito bowls, tacos, on the side of enchiladas, with some grilled chicken and rice, or with your BBQ spread!
We also love this Homemade Salsa Recipe and my Mango Salsa for something a bit different.
Ingredients Needed:
- Corn: I’ve used canned sweet corn for convenience, and it tastes amazing too!
- Jalapeno: adds a savory flavor with a bit of spice.
- Tomato: a must in many salsa recipes, it adds sweetness and acidity.
- Red Onion: using fresh, raw onion will add a sharp flavor that is delicious.
- Pepper: I’ve used red bell pepper here but you can use green bell peppers if you prefer.
- Cilantro: freshly chopped cilantro is best for a fresh and full boost of flavor.
- Garlic: use fresh garlic that you mince yourself for the best flavor!
- Lime Juice: adds a classic Mexican citrus favor to the dish.
- Sugar: you can use a bit of sugar to balance out the tart flavors if you wish.
- Salt: a simple bit of salt will enhance all the flavors — don’t skip it!
How to Make Corn Salsa
This recipe is quick and easy! Full instructions are included in the recipe card below.
- Combine ingredients: Add all the ingredients into a large mixing bowl.
- Stir: Stir ingredients together and let it sit in the refrigerator for a bit before serving.
Corn Salsa FAQs
Store Corn Salsa in an airtight container in the refrigerator for 2-3 days.
Corn Salsa only takes a few minutes to throw together, so it’s best to just make it a day in advance if you’re needing to make it ahead. I don’t recommend freezing it as it will be watery when thawed, but you can use frozen corn to make it, so you can always have the main ingredient to hand!
Tips and Notes
- Lime Juice. The best way to get fresh lime juice from a lime is to burst the lime on the inside by rolling the lime on the counter with your palm before slicing it.
- Smoky flavor. If you want an added smoky flavor in this dish, use grilled corn or add a pinch of chipotle powder!
Corn Salsa Variations
- Mix up the veggies. You can use any fresh veggies in this salsa really, so check what you have to use in the fridge before you go buying loads of new veg. Shredded carrots, other types of peppers or onions, chopped avocado, etc. would be great additions (just only add the avocado before serving!).
- Corn: You can use fresh sweet corn for this recipe as well as canned, if you’d prefer it. Fresh corn kernels off the cob are delicious here when it is in season! You can boil the corn on the cob, cool it, then slice and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
- Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
- Onion: any type of onion will work here, but I enjoy the slightly sweeter flavor of raw red onion in this recipe compered to other types!
- Chipotle’s Corn Salsa. To make a Chipotle’s Corn Salsa copycat recipe, use roasted poblano pepper instead of the bell pepper and omit the tomatoes.
- Spice. If you don’t want it as spicy, put less chopped jalapeño peppers in it, or substitute them for green bell pepper. Alternatively, turn up the spice by using a dash of hot sauce, or a ¼ teaspoon of chili powder or cayenne pepper.
Serving Suggestions
Serve this delicious fresh Corn Salsa as a side dish with your Mexican meals, or add it into Mexican dishes like these Slow Cooker Vegetarian Burritos, burrito bowls, or regular Mexican Burritos and Ground Turkey Tacos.
You can also serve it as a dip with tortilla chips, along with Mini Mexican Wonton Quiche, Taco Dip, slices of Chicken Quesadilla, or these veggie Air Fryer Quesadilla!
Corn Salsa also makes the perfect side dish to Mexican inspired meals like Mexican Shepherd’s Pie, Mexican Scalloped Potatoes, and this Chicken Enchilada Casserole!
More Delicious Recipes to Try
Corn Salsa
written by Ashley Fehr
Ingredients
- 2 cups canned corn (340ml /12oz)
- 1 jalapeno (finely chopped, seeds removed)
- 1 Roma tomato (diced, no juice) or ½ cup cherry tomatoes
- ½ red onion (finely diced)
- ½ red pepper (finely chopped)
- ¼ cup cilantro (chopped)
- 1 garlic clove (minced)
- 1 tablespoon lime juice (or vinegar)
- 1 teaspoon sugar (optional)
- ½ teaspoon salt
Instructions
- Add corn, jalapeno, tomato, onion, red pepper, cilantro, garlic, lime juice, sugar, and salt to a large mixing bowl.
- Stir all ingredients together and let sit 1 hour before serving (not necessary but it allows the flavors to meld).
- For more heat, you can add a ¼ teaspoon of chili powder or cayenne pepper.
Notes
- Corn: fresh corn off the cob is also delicious here when it is in season! You can boil the corn on the cob, cool it, then slice it and proceed with the recipe. You can also use frozen corn (thawed) in a pinch.
- Peppers: really any peppers will do here and you can choose them based on your tastes. Want something extra spicy? Try a serrano or habanero, or add a diced chili.
- Onion: any type of onion will work here, but I enjoy the flavor of red onion in this!
- Refrigerator: This recipe will last in the fridge for up to 1 week as long as your ingredients are fresh.
Nutrition Information
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