Corn Salsa with Lime

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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!

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

It’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:

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5 from 18 votes
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Corn Salsa with Lime

57 Cals 2 Protein 12 Carbs 0.5 Fats
Prep Time: 15 mins
Chill time: 1 hr
Total Time: 1 hr 15 mins
Yield: 6 servings
COURSE: Appetizer, Side Dish
CUISINE: Mexican
This easy corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls!


  • 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


  • Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.


Serving: 1/2 cup, Calories: 57kcal, Carbohydrates: 12g, Protein: 2g, Fat: 0.5g, Sodium: 10mg, Fiber: 2g, Sugar: 4g
WW Points Plus: 2
Keywords: corn salad, corn salsa recipe, Corn Salsa with Lime, easy summer appetizers, summer side dish recipe

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano.

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  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. I made this salsa just as the recipe was written except I used canned corn instead of fresh off the Cobb.  In Pittsburgh in April, it’s not exactly fresh corn season.  Here, corn grows “knee high by the 4th of July” so canned was my option of choice.  This was really light and refreshing,  a nice addition to a taco or along with the Barbacoa Beef recipe that I made also.  It might be nice to add a little cumin and maybe some beans to the next time.

  6. 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

  7. 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!

  8. Tastes great in a rice bowl. Made with the chili lime chicken from meal prep cook book to mimic Qdoba.

  9. I made this corn salsa as a side for our grilled swordfish. OMG! It was a perfect accompaniment.