Name: 6-Ingredient Mexican Corn Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 2 C (260g) Corn Kernels (fresh off the cob, about two ears); 1/4 C (35g) Red Onion (minced, about 1/4 of a red onion); 1/3 C (55g) Green or Red Bell Pepper (minced, about 1/2 a bell pepper); 1 1/2 Tbs Jalapeño (fresh or pickled, adjust to taste. remove ribs and seeds to quell the spicy if desired); 2 Tbs + 1 tsp Fresh Lime Juice (from about 2 limes); 3 Tbs Cilantro (finely chopped); 1/4 + 1/8 tsp Fine Sea Salt; Fresh Ground Pepper (optional )

A fresh and simple 6 Ingredient Corn Salsa Recipe for summer that’s ready in 10 minutes! We love corn salsa for tacos, but it’s also delicious in bowls, as a dip, or scoop with tortilla chips. Take the spicy up for a little mouth-burn or keep it mellow!

A Quick Corn Salsa for Tacos, Bowls and More

It’s the sweet component in this salsa recipe that makes it so delicious in tacos, bowls or shared with tortilla chips. Corn’s naturally sweet flavor balances the spices and ads a toothsome texture that’s hard to resist!

Homemade Mexican Corn Salsa brings home the flavor using fresh, in-season just off the corn sweet corn and jalapeños. There’s BIG flavor to be had for little effort, ready in 10 minutes.

This Recipe Is

made with 6 ingredients
make ahead ready
spicy is adjustable to taste

If you love the flavor of Mexican food, and fresh corn recipes, then you’ll enjoy this recipe!

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How to Make Corn Salsa
step by step

Slice corn kernels in a pie plate with a knife. — 1. slice fresh corn from the cob.

Mincing green chilis on a cutting board. — 1. slice fresh corn from the cob.

To remove niblets from the cob, stand cob on end in a pie plate and slice down the cob, allowing the cob to guide your knife for cutting the kernels off the cob. The pie plate catches the corn kernels making clean up a snap!

About the Key Ingredients

Fresh Sweet White Corn – right off the cob when in season.
Red Onion – also known as purple onion, this allium can be a little pungent. If it’s too spicy for your liking, you can soak chopped onion in cold water for about 10 minutes, drain and pat dry. This quells its sharp flavor. Or you can omit red onion and use chopped green onion instead, using the white parts of the onions.
Green Bell Pepper – mild and not spicy, it adds a nice crunch and flavor to this salsa.
Jalapeño Peppers – fresh is best in this corn salsa recipe, but you can use pickled jalapenos. Increase or decrease the peppers to taste.

Be bold with that jalapeño, especially with fresh sweet white corn. The sweet balances the heat of jalapeño beautifully!

Better than Chipotle's Corn Salsa — 4. add all the ingredients + fresh lime juice & cilantro to a bowl. toss!

This salsa is a perfect pairing for tacos and bowls. Try it on these Roasted Cauliflower Tinga Tacos, or try my Shredded Tex Mex Tofu in a bowl with this flavorful salsa!

Corn Salsa in a bowl garnished with limes.

Traci’s Tips

More Color: to add a little color to your Mexican corn salsa, use a red bell pepper rather than green, or a mixture of the two.
Fresh is Best: use fresh, in season corn in this recipe. It’s sweeter than canned or frozen, and its texture is juicy!
Adjust the Spicy: heat from the jalapeño is completely adjustable here. The seeds and ribs of a jalapeño contain the most heat. Remove them for a milder salsa.

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