Print

Corn Salsa

Corn salsa
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

It’s simple and fun to make this corn salsa recipe! It’s fresh and zesty, perfect with tortilla chips, tacos, and more.

Ingredients

Scale
  • 2 cups fresh corn kernels (about 3 large or 4 medium cobs) or 15-ounce can corn
  • 1/2 cup diced tomato (1 medium tomato)
  • 1/2 cup diced red onion
  • 1/4 cup finely chopped cilantro
  • 1/2 jalapeño pepper, seeds removed and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon granulated sugar, plus more to taste
  • 1/4 teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Shuck the corn, removing the silk. 
  2. If desired*, boil it first: Place the salt in a large pot of water and bring it to a boil. When the water is boiling, place the corn cobs in the pot. Boil covered for 5 minutes, until bright yellow and cooked through.
  3. Cut the corn off the cob
  4. Mix all ingredients together. Taste and add a few pinches sugar if desired to bring out the flavor (depending on the ripeness of the corn). For a spicier salsa, you can add the jalapeño seeds if desired. Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve with tacos, bowl meals, grilled fish, shrimp, or chicken. Store for up to 4 days refrigerated.

Notes

*Boil the corn if it’s not the freshest, in season sweet corn, or if you prefer to eat cooked corn versus fresh. It’s perfectly safe to eat fresh corn without cooking it!