I make this easy, healthy fresh corn salsa recipe all summer long! Especially when fresh corn on the cob goes on mega-sale, I love to bring it to all the summer barbecues and potlucks! Similar to Chipotle’s famous corn salsa, it’s great to serve as a dip with chips, or as a topping for tacos, burritos and burrito bowls.
I also love that corn salsa is gluten-free and dairy-free. Feel free to use frozen corn kernels if you’re making it outside of corn season, and to dial the spice level down if you’re serving it to kids. Speaking of kids, it’s also a great way to get in some veggies!
Key Ingredients
- Corn: You’ll need four ears of corn on the cob for this recipe, OR you can use frozen corn or even canned in a pinch. If you’re going the canned or frozen route, I prefer frozen corn to canned. If you’re using fresh corn, it can be boiled or grilled. Grilled is my favorite!
- Tomatoes: Any variety of good, ripe tomatoes will work fine for this recipe. TIP: Seeding the tomatoes keeps your corn salsa from being watery.
- Lime: Fresh lime juice (not bottled) is best.
- Garlic: It’s fine to add even more than one clove, if you’re a big garlic lover, just be sure to mince it very finely.
- Onions: Like with the garlic, you can adjust the onion to your own taste but I recommend really mincing the raw onion as finely as you can.
- Jalapeño: Leave the seeds out for a milder heat, or skip the jalapeño entirely if you’re serving a crowd that doesn’t like spicy food.
- Herbs & spices: Cilantro, cumin, garlic powder and onion powder.
How To Make
- Cook the corn. Boiled, grilled or (if you’re using frozen) defrosted. It’s best if you can let the corn cool before you make the salsa.
- Take the kernels off the cob. See below for tips!
- Gently stir together the tomatoes, onion, jalapeño, lime herbs and spices.
- Add salt to taste and serve!
Tips and Variations
- How to cut corn kernels off a cob: Lay the corn cob on a cutting board and cut the kernels off horizontally rather than vertically. I cut along the side, rotating the corn until all the kernels are removed. I keep the side I just cut (flat sides) against the cutting board so the cob doesn't roll around.
- Make it spicier: Add more jalapeñoes! Or you could even try mixing in another type of pepper! Serranos or (in very small quantities) habañeros could be delicious.
- Add cheese! Cotija cheese or feta cheese would both add a delicious salty tang, and could be delicious mixed in.
- Add black beans to add protein and make this salsa even heartier and healthier. are our favorite.
- If you don’t like cilantro, substitute minced fresh parsley, thinly sliced green onions or minced chives.
Make It Ahead + Tips
- Corn salsa is ideal for making a few hours ahead of time because the flavors develop as it sits. I like to let it sit for at least an hour before serving.
- Store any leftovers in the fridge for up to 3 days, but the salsa’s flavors and textures will be best in the first 24 hours.
- Grilled corn on the cob is my favorite corn to use for this salsa, because you get that nice smoky grilled corn flavor.
- Do not freeze this recipe.
Ways To Serve Corn Salsa
- As part of a healthy summer time taco night! It’s extra delicious with these fresh and healthy grilled tilapia tacos.
- As an appetizer or cocktail snack, with a spread of Tex-Mex dips like guacamole, salsa and homemade margaritas, of course.
- As a dip with chips (homemade or store bought) and agua fresca for a super family-friendly snack-o-clock.
- As a fresh topping to turn any simple grilled protein (chicken, steak, or fish) into a nicer, fancier meal. Just spoon it over the top of the steak, chicken or fish, and serve.
- As a next-level mix in for taco salad.
More Fresh Corn Ideas
What’s Next?
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