This recipe was inspired by Chipotle’s corn salsa. I always get a Chipotle chicken burrito bowl with corn salsa and love it so much that I had to recreate it. It’s wonderful, especially in the summer when sweet corn is at its peak. This flavor of the salsa is the perfect combination of sweet, tangy, and spicy – You can adjust the heat according to your taste. More of my favorite summer corn recipes are this Mexican-Inspired Grilled Corn Salad, Corn Tomato Avocado Salad, and Grilled Corn on the Cob.
- Fresh Corn: Cut the corn kernels off three cobs.
- Tomatoes: Seed and dice two small vine-ripened tomatoes.
- Onions: Red onion and scallions
- Jalapeño: For spicy corn salsa, keep the seeds and ribs in the jalapeño. For a mild dip, remove them.
- Cilantro: Chop fresh cilantro.
- Lime: Juice one lime.
- Salt and Pepper to taste
How to Make Corn Salsa
- Cook the corn: Grilled corn is my favorite for this salsa, but you can also roast, microwave, or boil. To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool. To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender. To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
- Prep the Corn: To remove the kernels from the cob, hold it upright in a large shallow bowl and cut the corn off with a chef’s knife.
- Combine all the corn salsa ingredients in a bowl and refrigerate it for an hour or longer.
What to Serve with Corn Salsa
There are so many ways to eat this healthy salsa. Here are my favorites!
- Homemade Chiptole’s Burrito Bowls: Make a bowl with cilantro lime rice and your favorite protein like barbacoa beef, Chipotle Chicken or carnitas.
- Appetizer: Dip baked tortilla chips in it.
- As a Topping: Top any nachos, tostadas, or tacos with this corn salsa.
- Salads: Make a taco salad with avocado, tomato, and cucumber.
How to Make Ahead
If you’re serving this easy salsa for a party, you can make it a day in advance. Cover it tightly with plastic wrap and refrigerate until ready to serve. Leftovers will last up to four days.
- Corn not in season? Use frozen corn.
- Peppers: Swap the jalapeño with poblano pepper or red bell pepper.
- Tomatoes: Use grape or cherry tomatoes.
- Herbs: If you don’t like cilantro, replace it with chives.
- Beans: Add some black beans for fiber.
- Cheese: If you want to add cheese, cotija cheese would be delish.
More Salsa Recipe Ideas:
- Mango Avocado Salsa
- Salsa Verde
- Shrimp Salsa
- Salsa Picante Roja (Spicy Red Salsa)
- Easy No-Cook Restaurant-Style Salsa
- Pico de Gallo
Corn Salsa Recipe
- 2 cups cooked sweet yellow corn kernels, cut off the cob, from 3 cobs*
- 2 small vine ripe tomatoes, seeded and diced
- 1/2 cup red onion, diced
- 1 scallion, diced
- 1 jalapeño, diced (remove seeds for mild)
- 2 tbsp chopped cilantro
- 1 fresh lime, juice of
- kosher salt and fresh pepper to taste
- Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.