Corn Salsa

Fresh Corn Salsa – made with fresh ears of fresh sweet corn, sweet red bell pepper, vibrant red onion, herby fresh cilantro, and a zesty spiced lime dressing. It makes a perfect chip dip or a topping for tacos, salads, burritos, or burrito bowls.

Easy Corn Salsa Recipe

Corn salsa that’s much better than Chipotle’s corn salsa. It’s a healthy dip that also doubles well as a side dish.

Fresh corn and bell pepper are fire-roasted over a hot grill or gas stove flame for a beautiful smoky char, then they’re tossed with a colorful plethora of other complementary fresh Mexican-style ingredients.

It has such a tantalizing blend of flavors that it makes the perfect chip dip, or it’s delicious served over salmon, shrimp, chicken, or beef (we love the salmon option).

Plus, it’s a versatile salsa with lots of ways to switch things up (see ideas below).

This fresh corn salsa recipe is best made in season when you can get prime sweet yellow corn, but during the colder months, try it with frozen corn too.

Corn Salsa Ingredients

• Fresh corn: I recommend yellow corn for more color, but white will work too if that’s what you can find. Raw corn on the cob is best when seasonal.
• Orange bell pepper: Yellow, red, or green will work as well. I just like to include various colors in the dip, so opt for orange.
• Roma tomatoes: Another type of sweet tomato will work here.
• Red onion: If you want to reduce the bite of the onion, then rinse first under cool water and drain before adding to the salsa.
• Cilantro: Use a generous amount in the dip to build up flavor.
• Jalapeño Peppers: For less heat, remove the ribs and seeds of the pepper first before dicing.
• Garlic: We only use a little here, so it doesn’t overwhelm the salsa. 1/4 tsp dried garlic powder works too.
• Chili powder: Ancho chili powder or poblano pepper will work as well for a more smoky flavor.
• Mexican hot sauce: Something like Valentina, Cholula, or Tapatio is recommended here.
• Olive oil: Another natural oil will work great, such as avocado oil or even canola oil.
• Limes: In a pinch, a lemon will work too.
• Salt and pepper: Season the dip to taste, just remember if serving with tortilla chips, they’ll add additional salty flavor.

How to Make Corn Salsa

1. Preheat a grill over medium-high heat to about 450 degrees.
2. Grill corn and orange bell pepper until charred on all over, about 3 minutes per 3 side. Alternately, you can do this over a gas stovetop set over a medium flame, but be careful as corn does pop (stand back).
3. Let cool, then cut fresh corn kernels from the corn cobs, then core and seed the bell pepper, and dice.
4. Add corn and bell pepper to a large bowl along with tomatoes, onion, cilantro, jalapeno, garlic, chili powder, hot sauce, olive oil, lime zest, lime juice, and toss. (I like to stir together spices first.)
5. Season to taste with salt and pepper, and toss.

Possible Variations

Here are some other tasty ways to make corn salsa:

• Add diced avocado.
• Replace bell pepper with poblano, hatch chili, or Anaheim peppers.
• Try green onion in place of red onion for a milder option.
• Use grape tomatoes in place of Roma tomatoes.
• If cilantro tastes soapy to you (unfortunately, yes, this is a thing for some), then replace it with fresh parsley.
• Make black bean and corn salsa by adding a can of drained and rinsed black beans (just add one less ear of corn if doing so).
• Or try it with canned black eyed peas or pinto beans.
• Add cheese. You can’t go wrong with some cotija cheese here (add just before serving).
• If you happen to get a mild batch of corn that isn’t very sweet, enhance the sweetness of the corn with a drizzle of honey.

Frequently Asked Questions

Can I use canned corn or frozen corn for corn salsa?

• While it won’t taste quite as fresh, and be quite as delicious, frozen or canned corn will work too. Just skip the charring step.

How should it be stored?

• Corn salsa shouldn’t be kept at room temperature longer than two hours for food safety.
• Store in the refrigerator in an airtight container.

How long does corn salsa last?

• It will keep for up to 3 days in the fridge.
• Toss just before serving each time.

More Super Tasty Salsa Recipes to Try

• Avocado Salsa
• Classic Salsa (Tomato)
• Mango Salsa
• Salsa Verde

Print Recipe

Corn Salsa

A super fresh salsa made with ears of crisp charred corn, sweet bell pepper, vibrant red onion, herby cilantro, and a zesty spiced lime dressing. It's makes a perfect chip dip or a topping to pair with a main protein.

Servings: 12 (about 6 cups)

Prep20 minutes minutes

Cook10 minutes minutes

Ready in: 30 minutes minutes

Ingredients

• 4 medium ears fresh corn
• 1 medium orange bell pepper
• 2 medium roma tomatoes (9 oz), diced small
• 1/2 cup diced red onion
• 1/3 cup chopped cilantro
• 1 jalapeno, seeds and ribs removed for less heat if desired, minced
• 1 tsp minced garlic (1 clove)
• 1 tsp chili powder
• 2 tsp Mexican hot sauce, such as Valentina, or to taste
• 1 Tbsp olive oil
• 1 1/2 tsp lime zest
• 2 Tbsp fresh lime juice
• Salt and black pepper, to taste

Instructions

• Preheat a grill over medium-high heat to about 450 degrees.
• Grill corn and orange bell pepper until charred on all over, about 3 minutes per 3 sides. Alternately you can do this over a gas stovetop set over a medium flame but be careful as corn does pop (stand back).
• Let cool then cut kernels from corn cobs, then core and seed the bell pepper and dice.
• Add corn and bell pepper to a large bowl along with tomatoes, onion, cilantro, jalapeno, garlic, chili powder, hot sauce, olive oil, lime zest, lime juice and toss. Season with salt and pepper to taste, toss.
• Store in the fridge up to 3 days. Serve as a dip with tortilla chips or over a protein such as fish, chicken, or beef.

Notes

• Optionally you can omit one cob of corn and add a can of drained and rinsed black beans in it's place.
• Or add 1 diced avocado in place of 1 corn.
• For a cheesy flavor try with 3/4 cup crumbled cotija cheese, adding just before serving.

Nutrition Facts

Corn Salsa

Amount Per Serving

Calories 61 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.3g2%

Trans Fat 0.003g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 14mg1%

Potassium 251mg7%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 1230IU25%

Vitamin C 29mg35%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: corn salsa, corn salsa recipe

Author: Jaclyn