The Best Corn Salsa

Why You’ll Love This Recipe

This corn salsa is everything you want in a fresh dip or topping: sweet, spicy, tangy, and crunchy. It’s easy to make, uses simple ingredients, and comes together quickly. Plus, it’s a crowd-pleaser that’s perfect for just about any occasion—from game day to weeknight dinners.

• Versatile: Works as a dip, topping, or side dish

• Customizable heat: Adjust spice to your preference

• Make-ahead friendly: Flavors develop over time

• Fresh and healthy: Packed with vegetables and herbs

• Great for summer or year-round with frozen or canned corn

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 ears of fresh corn, shucked
• 1 red bell pepper, finely diced
• 1 orange bell pepper, finely diced
• 1 jalapeño pepper, seeded and minced (adjust to your spice preference)
• 1/2 red onion, finely diced
• 1 cup chopped cilantro
• 1/4 cup lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and freshly ground black pepper to taste

Directions

1. Grill or Cook the Corn: Preheat your grill to medium-high. Grill the corn for 8-10 minutes, turning occasionally, until slightly charred and tender. Alternatively, boil the corn for 5-7 minutes until tender-crisp, then plunge into ice water. You can also use raw corn for extra crunch.

2. Cut the Corn Kernels: Stand each ear of corn upright on a cutting board and slice downward to remove the kernels.

3. Prep the Vegetables: Dice the red and orange bell peppers. Seed and mince the jalapeño. Finely dice the red onion. Chop the cilantro.

4. Mix Ingredients: In a large bowl, combine the corn, bell peppers, jalapeño, red onion, and cilantro.

5. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, and cayenne pepper (if using).

6. Toss the Salsa: Pour the dressing over the corn mixture. Gently toss everything together until well coated.

7. Season: Add salt and freshly ground black pepper to taste.

8. Chill and Serve: For best flavor, cover and refrigerate for at least 30 minutes before serving.

Servings and timing

Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

• Add Black Beans: For extra protein and texture

• Avocado: Add right before serving to avoid browning

• Mango or Pineapple: Add sweetness and a tropical twist

• Feta or Cotija Cheese: Crumble in for a salty bite

• Shrimp or Crab: Turn it into a seafood salad

• Different Peppers: Try poblano, serrano, or green chilies for variety

• Sour Cream or Greek Yogurt: Swirl in for creaminess

• Red Wine Vinegar: For a tangy twist

• Roasted Garlic: Adds depth of flavor

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Not recommended, as the vegetables will lose their crisp texture.

• Make-Ahead: You can prepare this salsa a day in advance to allow the flavors to meld.

• Reheating: This salsa is served cold or at room temperature—no reheating necessary.

FAQs

How long does corn salsa last in the fridge?

Corn salsa stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

Can I use frozen corn instead of fresh?

Yes, you can substitute with frozen corn. Thaw it completely and pat it dry before using. For best flavor, consider lightly sautéing it first.

Can I make corn salsa in advance?

Absolutely. It’s even better when made ahead of time, as the flavors have time to meld. Just store it in the fridge until ready to serve.

Is this recipe spicy?

It has a mild to medium heat level from the jalapeño and optional cayenne pepper. Adjust the spice level by increasing or reducing these ingredients.

Can I use canned corn?

Yes, canned corn works in a pinch. Drain and rinse well before using. Grilling or lightly sautéing it can improve the flavor.

What can I serve with corn salsa?

Serve it with tortilla chips, on tacos, burritos, grilled meats, salads, or even with eggs or quesadillas.

What if I don’t like cilantro?

You can substitute cilantro with flat-leaf parsley. The flavor will be different, but still fresh and vibrant.

How do I reduce the strong flavor of red onion?

Soak the diced red onion in cold water for about 10 minutes, then drain well. This softens its sharpness.

Can I grill the corn on a stovetop?

Yes, if you have a grill pan, you can char the corn on your stovetop over medium-high heat.

Is corn salsa gluten-free?

Yes, all the ingredients in this corn salsa recipe are naturally gluten-free.

Conclusion

This corn salsa is a must-have recipe for any occasion—light, flavorful, and bursting with freshness. Whether you’re scooping it up with chips, topping your tacos, or serving it alongside grilled meats, this dish adds color and bold taste to every bite. Make it once, and it’s bound to become a staple in your kitchen.