Corn Salsa
This corn salsa recipe is fresh, vibrant, and full of bold flavor. Made with sweet corn, zesty lime juice, crunchy vegetables, and simple seasonings, it’s a quick no-cook salsa that’s perfect for tacos, chips, bowls, and parties. Ready in just 15 minutes, this easy corn salsa is naturally vegan, gluten-free, and endlessly customizable.
Ingredients
- 3 cups fresh corn kernels about 4 ears of corn
- ½ cup red onion finely diced
- 1 cup red or orange bell pepper diced
- 1 cup Roma tomatoes or cherry tomatoes diced
- ¼ cup fresh cilantro finely chopped
- 1 clove garlic minced
- 1 small jalapeño finely diced (optional, seeds removed for mild heat)
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 teaspoon apple cider vinegar optional
Instructions
- If using fresh corn, shuck the ears and slice the kernels off the cob.
- Add corn, red onion, bell pepper, tomatoes, and jalapeño to a large mixing bowl.
- In a small bowl, whisk together lime juice, olive oil, salt, black pepper, garlic, and apple cider vinegar (if using).
- Pour the dressing over the vegetables and gently toss until evenly coated.
- Fold in the chopped cilantro.
- Taste and adjust seasoning with more lime juice or salt if needed.
- Let the corn salsa rest for 10 minutes before serving to allow flavors to blend.
Notes
- If using frozen corn, thaw completely and pat dry to avoid watery salsa.
- For extra sweetness, use peak-season fresh corn.
- This salsa tastes even better after chilling for 30 minutes.
- Avoid overmixing to keep vegetables crisp.