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This easy corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls!
Corn Salsa with Lime
Corn Salsa with LimeIt’s a perfect combination of sweet, spicy and tangy. You can adjust the heat according to your taste! Try it over Barbacoa Beef and make your own homemade burrito bowl, so good!
This corn salsa was inspired by Chipotle, I always get a chicken burrito bowl with corn salsa and love it so much, I had to recreate it. This is wonderful, especially in the summer when corn is at it’s peak. Try this over your own burrito bowl with some grilled chicken thighs and cilantro lime rice, you’ll be happy!
More Salsa Recipe Ideas:
- Mango Avocado Salsa
- Salsa Verde
- Skinny Shrimp Salsa
- Salsa Picante Roja (Spicy Red Salsa)
- Easy No-Cook Restaurant-Style Salsa
- Pico de Gallo Salsa
Corn Salsa with Lime
This easy corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls!
Yield: 6 servings
Serving Size: 1 /2 cup
Ingredients
- 2 cups cooked sweet yellow corn kernels, cut off the cob, from 3 cobbs
- 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
Instructions
- Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /2 cup, Calories: 57 kcal, Carbohydrates: 12 g, Protein: 2 g, Fat: 0.5 g, Sodium: 10 mg, Fiber: 2 g, Sugar: 4 g
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Hello! I found your site looking for some corn salsa recipes… this is just out of this world delish! I used Roma tomatoes in my recipe. I bet this would be awesome if one roasted the corn as well. Great salsa and thanks for a keeper!
I’ve made this about 4 times now, and it is so delicious! However much you think you will need, you better double or triple. This stuff is better the next day, and tastes great as a topping for any Mexican dish, chips, or spooning straight out of the bowl.
Made this with cilantro lime chicken and jasmine rice for a summery chicken burrito bowl. It was awesome. Add a little avocado and I didn’t miss tortillas, cheese, or sour cream. It was sooo good. Can’t wait for left overs tomorrow.
This salsa is incredible. The combination of the summer corn, red onion, tomato and lime is so refreshing. I can eat this with a spoon, nothing else and be happy as can be. It’s a must make!
I made this for a Memorial Day pot luck and it was a big hit. I made it with the “Mexican twists” mentioned in the blog. Also I made this before and served it with the Salsa Verde Chicken; they go great together.
I made this salsa just as the recipe was written except I used canned corn instead of fresh off the Cobb. Â In Pittsburgh in April, it’s not exactly fresh corn season. Â Here, corn grows “knee high by the 4th of July” so canned was my option of choice. Â This was really light and refreshing, Â a nice addition to a taco or along with the Barbacoa Beef recipe that I made also. Â It might be nice to add a little cumin and maybe some beans to the next time.
Made this for a fourth of July party. A big hit. I actually grilled the corn instead of boiling it. Grilled for 30 minutes. Salt each cob. Turn every ten minutes. Delicious
I was impressed with this recipe! Very tasty and versatile! I used a can of drained whole kernel corn in place of fresh. Will make again and again!
Tastes great in a rice bowl. Made with the chili lime chicken from meal prep cook book to mimic Qdoba.
I made this corn salsa as a side for our grilled swordfish. OMG! It was a perfect accompaniment.