Mom's Best Recipes
Recipe

Corn Salsa Recipe

Fresh, zippy, and just sweet enough, this healthy corn salsa comes together fast with simple ingredients and big flavor.

Author By Matt Campbell
4.9
A bright bowl of fresh corn salsa with red onion, jalapeño, cilantro, and lime on a wooden table with tortilla chips nearby
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Some recipes are basically a personality test. If you taste a bite of corn salsa and immediately think, “This needs more lime and maybe a little heat,” you are my kind of cook.

This creative corn salsa is the healthy, wholesome kind you can throw together on a weeknight, but it still hits all the right notes: sweet corn, crisp veggies, a pop of citrus, and a tiny bit of smoky depth. It is perfect for scooping, spooning, and “accidentally” eating straight out of the bowl while you wait for everyone else to show up.

Best part: you can make it with fresh, frozen, or canned corn, so it is always in season at your house.

A close-up photo of corn salsa being scooped with a tortilla chip, showing juicy corn kernels and chopped cilantro

Why It Works

  • Bright and balanced: Lime cuts through the sweetness, while a touch of honey rounds out the acidity.
  • Great texture: Crisp onion and bell pepper give that clean crunch you want next to tacos, grilled chicken, or a bowl of rice.
  • Flavor that builds fast: A little cumin and smoked paprika add a subtle, savory backbone without making it taste heavy.
  • Flexible heat level: Jalapeño if you want a friendly kick, or go hotter if your pantry is chaotic in the best way.
  • Meal-prep friendly: It actually tastes better after a short rest in the fridge.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 4 days. The flavors get better after 30 minutes, but the veggies will soften slightly over time.

Drain if needed: Corn salsa can release liquid as it sits. If it looks a little juicy, just stir and spoon off a tablespoon or two of liquid, or use a slotted spoon when serving.

Do not freeze: Freezing makes the fresh veggies watery and dull. This one is meant for the fridge and your next snack attack.

Make-ahead move: If you want extra crunch for a party, mix everything except the tomato and cilantro. Fold those in right before serving.

Common Questions

Can I use frozen or canned corn?

Yes. Frozen corn is my favorite shortcut because it tastes sweet and fresh. Thaw it, then pat dry. For canned corn, drain and rinse well, then pat dry so your salsa does not turn into corn soup.

How do I make it less spicy?

Use zero jalapeño or remove the seeds and ribs, then start with just 1 tablespoon minced. You can also swap jalapeño for mild green chiles.

How do I make it spicier?

Add an extra jalapeño, use a serrano, or stir in a pinch of cayenne. A splash of hot sauce is also fair game.

Do I have to use tomatoes?

Nope. Tomatoes add juiciness and color, but you can skip them. If you want the vibe without the extra liquid, increase the bell pepper to 1 cup. Or swap in 1 cup diced cucumber or radish for fresh crunch.

What is the healthiest way to serve corn salsa?

Add it to grain bowls, salads, or grilled proteins. Chips are still welcome, but this salsa also shines as a no-fuss veggie topper.

I started making corn salsa when I was trying to keep weeknight cooking simple but still exciting. It was one of those “I wonder if…” kitchen moments where I had corn, a lime, and exactly enough motivation to chop one onion. I threw in cumin for warmth, a little smoked paprika for that grilled-corn energy, and suddenly I had a bowl that made everything in my fridge feel like a real meal. Now it is my go-to for potlucks because it is bright, wholesome, and somehow disappears faster than the chips every single time.