This easy corn salsa recipe is loaded with fresh golden corn, spicy jalapenos, plump cherry tomatoes and more, perfect for snacking, tacos, or burritos!
Corn Salsa Recipe
Who's ready for delicious, fresh corn salsa? I know I am! Grab the tortilla chips and let's get to it!
There are many ways to make corn salsa, but this is one of favorite ways to make it - with lots of fresh golden corn right off the cob, spicy jalapeno peppers, juicy and plump cherry tomatoes, crisp red onion for some bite, aromatic garlic that just blooms with flavor, leafy green cilantro, and zesty lime juice for a beautiful citrusy pop.
I can never get enough of this.
If you're a fan of Chipotle, the burrito restaurant, this will look familiar to you. It's very similar to the recipe for Chipotle corn salsa, just homemade and made the way I like it. So if you're looking for a Chipotle corn salsa recipe, this is the one you want to make.
Spoon it over the top of your burrito bowls or tacos, or just bust out the tortilla chips!
Let's talk about how to make corn salsa, shall we?
Corn Salsa Ingredients
- Corn. I prefer yellow corn on the cob or sweet corn, though you can use frozen corn or canned corn, if needed.
- Tomato. I am using plump cherry tomatoes, but a large tomato is great, too, finely chopped.
- Jalapeno Peppers. For a spicy kick. Core them out for milder corn salsa, or use a sweet bell pepper instead.
- Red Onion.
- Lime Juice.
- Salt and Pepper. To taste.
How to Make Corn Salsa - the Recipe Method
Boil the Corn. Bring a large pot of water to a boil and add the corn cobs. Boil for 4-5 minutes, or until the corn turns golden and are crisp-tender. Remove from heat, cool, then slice off the corn kernels. Add them to a large bowl.
Mix the Salsa. Add the remaining ingredients and mix well.
Adjust to Taste. Taste and adjust for salt and other ingredients. Enjoy!
Boom! Done! Your corn salsa is ready to serve. Easy enough to make, isn't it? Looks much like Chipotle corn salsa, perfect for your next burrito bowl!
Recipe Tips & Notes
- Feel free to mix in any of your favorite salsa ingredients. My favorites are fresh avocado, spicy red pepper flakes, tart lemon juice, fresh parsley, creamy black beans, roasted poblano peppers, and of course hotter chilies.
- Fresh Corn. If you love the flavor of fresh, uncooked corn, you can simply slice the corn kernels from the cob and mix them with the rest of the ingredients without cooking.
- You can use frozen corn or canned corn, but warm them through first for the best flavor.
- Consider grilling or smoking the corn for a delicious flavor variation.
Serving Corn Salsa
There are many ways to serve this corn salsa. It's so versatile!
- Appetizer or Party Food. Serve your corn salsa with tortilla chips at your next gathering for a simple but tasty dish, or start your meal with a bowl.
- Dress Your Tacos. This salsa is perfect over fish tacos or on my homemade Chipotle Sofritas recipe.
- Add Pop to Your Salad. I enjoy tossing this into a fresh lettuce from our garden with a simple vinaigrette.
- Boost Your Next Wrap. This is great spooned into a sandwich wrap, adding a but of crunchy and flavor.
Corn salsa will last up to 5 days in the refrigerator in a sealed container, so you can store your leftovers or make it ahead. Enjoy it cold or warm.
You can also freeze it for 2-3 months, though this will affect the texture of your salsa
That's it, my friends. I hope you enjoy this corn salsa recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Corn Salsa Recipe
- 3 ears fresh corn on the cob ~ 2 cups fresh corn
- 1 cup cherry tomatoes chopped (or use 1 large tomato)
- 2 jalapeno peppers chopped (core them out for milder salsa – or use bell pepper)
- 1 small red onion diced
- 2 cloves garlic minced
- 1/3 cup fresh chopped cilantro
- Juice from 2 small limes
- Salt and pepper to taste
- Bring a large pot of water to a boil and add the corn cobs. Boil for 4-5 minutes, or until the corn turns golden and are crisp-tender. Remove from heat, cool, then slice off the corn kernels. Add them to a large bowl.
- Add the remaining ingredients and mix well.
- Taste and adjust for salt and other ingredients. Enjoy!
This recipe is naturally gluten free.