This post may contain affiliate links. Please read our disclosure policy.
This Corn Salsa is bright and fresh, and ready in only 10 minutes! Made with freshly grilled corn kernels, diced ripe tomatoes, onion, cilantro, jalapeno, and the perfect amount of seasoning. It’s great on its own, as a dip with tortilla chips, or as a topping for tacos, salads, burrito bowls, and more!
For a sweet take on salsa, try my Mango Salsa next!
Why I Love This Recipe
- Uses Leftover Corn (or canned/frozen) – I think the corn salsa tastes best with corn cut off the cob, so it’s a great use for leftovers! Some other recipes using corn kernels are loaded Corn Fritters, Frito Corn Salad and Shrimp Corn Chowder.
- Ready in 10 Minutes – Just some quick chopping then mix it all up!
- Versatile – I love that this can be eaten as its own as a dip or added to Chicken Street Tacos, burrito bowls, taco salads, and more!
recipe walk-through
How To Make Corn Salsa
See the recipe card below for full, detailed instructions
- Mix Salsa – In a medium bowl, combine all the ingredients and toss to combine and mix well. Taste and adjust seasoning as desired.
- Chill or Serve – This salsa can be served immediately, but it is best if allowed to chill for at least one hour or overnight before serving.
How to Grill Corn
I highly recommend using fresh grilled corn kernels (cut off the cobs). Grilled corn imparts a deep, smoky flavor, but canned or thawed frozen corn can work. Make sure to dry corn kernels well before use. Consider pan-roasting corn kernels in a dry skillet for enhanced flavor if unable to grill.
- Preheat a grill or grill pan over medium-high heat.
- Remove husks and silks from the corn.
- Grill the corn, turning every few minutes, until fully cooked and lightly charred on all sides.
Recipe Tips
- Make Ahead Friendly – I love that this salsa can be made up to 24 hours in advance! Any leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Make it Spicy – You can increase the amount of jalapeño and use the seeds for extra heat, add cayenne pepper and chili powder, or a few dashes of your favorite hot sauce!
- Make it Mild – If raw red onion has too much bite, you can soak the diced onion in ice water for 10 minutes to lessen the strong onion flavor. For the jalapeno, remove the whites and seeds to lessen the spice level.
- Seasonings: Cumin, Salt and Pepper – This is your salsa. Feel free to adjust the amounts and use as much or as little as you like.
- Tomatoes – Regular vine-ripe tomatoes, Roma, or heirloom tomatoes work well. Cherry or grape tomatoes quartered will also taste great in this salsa.
- Add other Mix-Ins – Possible additions include black olives, avocado, bell pepper, or black beans.
- Lime Juice – Fresh lime juice is always best. To get the most juice out of your limes, roll the lime on the counter with gentle pressure using the palm of your hand.
Serving Suggestions
This salsa tastes great on its own with tortilla chips but it is also great with tacos, burritos, bowls, grilled chicken, or steak.
- As an Appetizer – Serve with chips like these Air Fryer Tortilla Chips and add another dip like homemade guacamole.
- As a Side – Pair alongside a main like Carne Asada or Grilled Cilantro Lime Chicken.
- Topped on a Salad or Bowl – Add to this recipe for Ground Turkey Burrito Bowls or Chicken Taco Salad
- With Tacos or Nachos – It’s a great addition to tacos like Grilled Shrimp Tacos or added to Sheet Pan Nachos.
Storage Tips
The Best Way to Store Leftovers
Store corn salsa in the refrigerator in an airtight container for up to 3 days. Avoid freezing this salsa, as it can make the texture of the corn and tomatoes mushy once defrosted.
More Salsa Recipes
- Fresh Peach Salsa
- Greek Salsa
- Restaurant Style Salsa
- Roasted Tomatillo Salsa Verde
- Fresh Homemade Salsa
Corn Salsa
Ingredients
- 2 cups Fresh grilled corn kernels from about 3-4 ears of corn
- 1 ½ cups Vine ripe tomatoes diced
- 1/3 cup Cilantro chopped
- 1/4 cup Red onion finely diced
- 1 Small jalapeno seeded and diced
- 2 tablespoons Olive oil
- Juice of 1 lime
- 1 Garlic clove minced or pressed
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground cumin
- Pepper to taste
Instructions
Grill Corn (Optional)
- Preheat an outdoor grill or indoor grill pan over medium-high heat (400℉).
- Remove husks and silks from the corn.
- Grill the corn, turning every few minutes to cook evenly, until fully cooked and lightly charred on all sides; about 15 minutes.
Make the Salsa
- In a medium bowl, combine all the ingredients and mix thoroughly. Taste and adjust seasoning as desired.
- This salsa can be served immediately, but it is best if allowed to chill for at least one hour or overnight before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
