This corn salsa is so surprisingly easy to make, yet totally bursting with summer flavors. It’s sweet, spicy, crunchy, and loaded with fresh veggies. It’s a lot like the corn salsa you get at Chipotle, so it’s perfect as a dip with tortilla chips, in Mexican bowls or tacos, or on a taco salad. This salsa can be made with fresh, frozen, or canned corn, so it’s a breeze to throw together.
What Makes This Recipe So Good
Corn – Sweet, crunchy, and bursting with the flavors of summer, corn is the perfect base for a salty and spicy salsa.
Red onion – Red onions are lightly sweet, but still have the tart onion flavor you love. They hold up well with the other ingredients and lime juice and stay nice and crispy.
Lime juice – The tart sweetness of lime juice brings out a nice brightness and makes the other flavors in this salad pop.
Cilantro – The peppery, slightly minty flavor of cilantro is great in Latin American dishes.
Jalapeño – A spicy pepper takes this salsa up a notch without overwhelming the other flavors with heat. Remember to deseed your jalapeño if you don’t like a lot of spice!
Cumin – Aromatic, warm, and both earthy and sweet, cumin is a perfect Mexican seasoning for this savory salsa.
How To Make Corn Salsa
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
Mix all the ingredients together in a large mixing bowl.
Top Tips For Making
- You can use fresh, frozen, or canned corn for this recipe. For fresh, use about 5 ears of corn. If using frozen or canned, use about 5 cups of corn, drained.
- If you’re using corn on the cob for this recipe, read our post on how to boil corn and how to cut the kernels off the cob without making a mess.
- Your corn salsa will store in the fridge up to 5 days in an airtight container.
More Mexican-Inspired Recipes
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This easy homemade corn salsa is similar to Chipotle’s and can be made with fresh or canned corn.
- 3 cups corn about 5 ears if using fresh corn
- 1/4 cup cilantro chopped
- 1/3 cup red onion chopped
- 2 teaspoons lime juice
- 1/2 jalapeño minced
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
Mix all the ingredients together in a large bowl.
- Corn: You can use fresh, frozen, or canned corn for this recipe. For fresh, use about 5 ears of corn. If using frozen or canned, use about 5 cups of corn, drained.
- Using fresh corn: Read our post on how to boil corn and how to cut the kernels off the cob without making a mess.
- Storage: Keep in the fridge up to 5 days in an airtight container.
Amount Per Serving
Calories 79 Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 260IU5%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.