Sweet, zesty, and ready in minutes! Serve this easy corn salsa with tortilla chips as an appetizer or pile it on top of grilled chicken or fish.
This fresh corn salsa recipe is one of my favorite things to make at peak corn season. And I know I'm not alone! Many of us become corn-obsessed by late July. And did you know that an ear of corn averages 800 kernels in 16 rows? That's a lot of little nuggets of flavor on one cob.
This salsa with corn, bell pepper, jalapeño and other flavors comes together in about 10 minutes. Scoop it up with baked tortilla chips, or spoon it over sweet chili grilled chicken or spice-rubbed grilled salmon.
My best recipe tips
- The sweeter the corn, the better the salsa! Look for corn at the farmers market or grocery store at peak season.
- Some recipes call for added sugar or honey. However, if the corn is peak season and ripe, there's no need for added sweeteners.
- Taste, taste, taste...then adjust. Start with smaller amounts of lime juice, salt and jalapeño pepper, then increase to suit your taste preference.
How to make fresh corn salsa
- Prep the veggies: Finely chop the red bell pepper, green onions, jalapeño pepper and cilantro.
- Cut off corn: With a large knife, cut the kernels off the cooked corn. Break up any large pieces with your fingers or a fork.
- Mix it up! Stir together all of the vegetables, along with fresh lime juice, cumin and salt. Give it a taste and adjust the seasonings. Serve it up!
Storage
Transfer the salsa to an airtight container and refrigerate for up to 3 to 5 days. I don't recommend freezing it - the texture doesn't hold up well once defrosted.
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Easy Corn Salsa Recipe
Ingredients
- 3 cups grilled or boiled corn kernels from 4 large corn cobs
- ¼ cup minced cilantro
- 1 red bell pepper diced
- ½ jalapeño pepper minced (See Note for spice options.)
- 2 green onions thinly sliced
- Juice of 1 lime
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
Instructions
- Add all of the ingredients to a bowl. Stir to combine.
- Serve with tortilla chips, in tacos or on top of grilled chicken or fish.
Video
Notes
Nutrition
Frequently Asked Questions
Corn salsa can be stored in the fridge in an airtight container for up to 3 to 5 days.
Make corn salsa as spicy as you like. For a milder salsa, leave out the seeds and membranes from the jalapeño pepper. Add them in for a spicier salsa.
This post was first published on July 31, 2009. The recipe, photos and text were updated on July 29, 2025.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Gini Holladay
Can’t wait to try this
Lainie
That looks so delicious AND healthy...perfect combo!
Lana
Great post with a beautful photo! And I completely understand the typewriter=old thing. I'm a grandmother of two who are quite adept at making me feel ancient 🙂
koshercamembert
I am visiting my parents right now and read your post to my mom. I'm not much younger than you, so we both had a good laugh at your post. I actually had to submit some of my med school applications (only 10 years ago!) on a typewriter and borrowed that of my 90-year old neighbor. Anyway, I adore corn salads and salsas and we will be making this soon. Thanks for the commentary.
You should visit Italy -- you might get a nice pinch!
- Zahavah
Angie's Recipes
Love the colour...so bright, but not loud...perfectly balanced!
Chef Fresco
Yum!! I love fresh salsa!
Kriskishere
I hate those "doh, I'm getting old" moments! The salsa looks fantastic, if only I could find some sweet corn around here...That's my gripe for the day! 🙂
Maria
Great way to enjoy summer's sweet corn!