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I make corn salsa all summer long with fresh sweet summer corn. My trick is to microwave the corn for a couple of minutes, cut the kernels off so they stay sweet and crisp, then toss everything in a quick lime dressing and let it sit a few minutes before serving. It takes about 15 minutes start to finish, and it disappears fast!
We have lots of sweet, fresh corn growing in Georgia during summer. Near my mother’s house in Middle Georgia, there’s a corn farm and they have a small roadside market during the harvesting season. You can literally see the corn coming in a wagon straight from the field. There is nothing like fresh corn!
For this corn salsa, you can use the corn raw and cut it straight from the cob, or you can cook it a little to make it slightly more tender. I usually cook it in the microwave for a couple of minutes, but if I’m in a hurry I’ll just use it raw. You cut the kernels off the cob, halve the cherry tomatoes, dice the red onion and jalapeño, and toss it all with lime juice and a handful of pantry spices. I use cherry tomatoes because they keep the salsa from turning soupy.
Testing results for corn salsa
- I’ve tested this recipe using canned corn and frozen corn and it’s just not worth the effort. The closest is the frozen corn, but even that cannot give you the same flavor and texture as the fresh corn. I recommend just keeping this recipe as a summer favorite when you can get good fresh corn.
- If you are not a fan of cilantro (or you have the soap gene), you can use other herbs like basil, parsley, dill, and chives.
I hope you make this recipe. I think you’ll love it!
P.S. If you’d rather have a classic tomato-based salsa on the table, try my Fresh Salsa Southern Style. It’s so delicious!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Corn: Four ears of fresh corn is the base here, and it can go in raw or slightly cooked. Look for ears that feel heavy with bright green husks.
Cherry or grape tomatoes: Halved cherry tomatoes hold up better than chopping big slicing tomatoes, which give off a lot of liquid and can make the salsa watery. Halve the cherry tomatoes so you still get a good bite of tomato in each scoop.
Jalapeño: Remove the seeds and ribs for a mild salsa with just a little spice. Leave them in if you want real heat.
Lime juice: Please, for the love of Pete, squeeze your own limes for fresh lime juice. Two limes give you about 4 tablespoons, which is enough to season and brighten the whole bowl.
Pin this now to save it for laterHow to make corn salsa
- Cut the corn kernels off the cobs and add them to a large bowl.
- Halve the cherry tomatoes and finely dice the red onion, jalapeño, and cilantro, then add them to the bowl.
- Squeeze the lime juice over the top and drizzle with olive oil.
- Add the salt and spices, toss everything together, and let it sit a few minutes so the salt and lime soak in before serving.
How to handle the corn
Fresh sweet corn in season is the best choice, and you can use it raw or slightly cooked. Raw kernels cut straight off the cob stay crisp and sweet and the lime juice softens it a bit, similar to the effect in ceviche.
You can pop it in the microwave for 2 minutes. If you microwave, wrap each ear in a damp paper towel first.
If you want some smoky depth, grill the corn first. Set the shucked ears over medium heat until the kernels pick up a little char, let them cool, then cut the kernels off the same way.
Variations
- Add avocado. Dice a ripe avocado and fold it in right before serving so it doesn’t get mushy. It makes the salsa creamier and a little more filling.
- Make it a black bean version. Rinse and drain a can of black beans and stir them in. They turn this into a heartier, scoopable salad that holds its own as a burrito-bowl topping.
- Turn up the heat. Leave the jalapeño seeds and ribs in, or add a second jalapeño for more kick. You can also sprinkle in just a tad of cayenne pepper.
- Add bell pepper. A diced red or orange bell pepper adds crunch, color, and a touch of sweetness.
- Swap the cilantro. If cilantro isn’t your thing, use thinly sliced green onion or some other herb instead. I like basil, parsley, dill, or chives.
What to serve with corn salsa
We love using those tortilla chips that are shaped to scoop up a dip. You get a nice bit of salsa with every chip. You can also try the corn salsa in different ways:
- Spoon over tacos and burrito bowls
- Pile on grilled chicken, steak, or fish
- Stir into a taco salad
For a party spread, set it out next to a bowl of my Simple Guacamole with plenty of chips. It’s also good spooned over Sheet Pan Nachos or served alongside Baja Shrimp Tacos.
If I’m not having a party, I love this corn salsa as a side with grilled chicken or pork chops.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Corn Salsa Recipe
Ingredients
- 4 ears corn on the cob, kernels cut off
- ⅔ cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- 1 jalapeño, diced, with seeds and ribs removed
- juice of 2 limes (about 4 tablespoons)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ⅛ teaspoon coarse ground pepper
Instructions
- Cut the corn kernels off the cobs and add them to a large mixing bowl. You can cook the corn slightly first if you prefer.
- Add 2/3 cup cherry tomatoes, halved, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 jalapeño, diced, with seeds and ribs removed .
- Squeeze juice of 2 limes (about 4 tablespoons) over the top, then add the 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/4 teaspoon paprika, and 1/8 teaspoon coarse ground pepper.
- Toss well and let the salsa sit for a few minutes before serving. Serve with tortilla chips.
Nutrition
Questions and tips
Storage
Make ahead. Corn salsa is easy to make a few hours in advance. Letting it sit for 30 minutes to an hour in the fridge gives the lime and salt time to soak into the corn, so the flavor is better than when you first toss it together.
Storage. Keep leftovers in an airtight container in the fridge for up to 3 days. This salsa doesn’t freeze well, since thawing leaves the corn and tomatoes soft and watery.
Yes. A poblano gives you mild, grassy heat, and a serrano brings more fire if you want it hotter. For no heat at all, use a diced green or red bell pepper instead.
Yes to both. Everything in it is plant-based, and there are no gluten ingredients, so it works for most diets at a party. Just double-check your tortilla chips if you need them certified gluten-free.
The usual culprit is extra moisture from the tomatoes or the corn. Use halved cherry tomatoes rather than big juicy ones, and if you go with canned or frozen corn, drain it really well first. If the bowl looks loose after it sits, just spoon off the liquid that collects at the bottom before serving.
Stand the ear upright in a large bowl, hold the top, and run a sharp knife straight down the sides to release the kernels. The bowl catches the corn and keeps it from scattering all over the counter. Or use a special tool for removing corn kernels. I love mine!
Yes, it scales up easily. Double or triple everything, then taste before serving and add a little more salt and lime juice, since larger batches often need an extra squeeze to stay bright.
