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You are here: Home / Recipes / Appetizers & Snacks / Salsa / Mexican Corn Salsa

Mexican Corn Salsa

By Traci York · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

An easy 6 ingredient Corn Salsa Recipe! Better than going out, because this Mexican Chili Corn Salsa is homemade. Take the spicy up for a little mouth burn! This recipe is vegetarian + vegan and gluten free.

Chili Corn Salsa in a bowl with a spoon garnished with limes.

Table of Contents

  • Chili Corn Salsa Discovery
  • Restaurant Corn Salsa vs My Mexican Corn Salsa
  • Ingredients for Mexican Corn Salsa
  • A Few Recipe Notes
  • Recipes to Share Mexican Corn Salsa With
  • Mexican Corn Salsa

Chili Corn Salsa Discovery

My introduction to Mexican corn salsa started when I lived in Texas. Shared alongside tacos, black beans, enchiladas, burrito bowls or as a dip with tortilla chips, it’s a versatile salsa! So, you can imagine my excitement when Chipotle arrived on the scene in Washington State and had a version of an old favorite on the menu!

But even before Chipotle corn salsa was invented, Taco Time reined supreme in the fast food chili corn salsa department. I discovered them when we moved to the Pacific Northwest so many years ago. Have you heard of them? Although slightly different, their chili corn salsa is just as crave worthy as Chipotle’s corn salsa recipe.

It wasn’t until a few years ago I started making this sweet and savory salsa at home. There’s BIG flavor to be had for very little effort. 

Restaurant Corn Salsa vs My Mexican Corn Salsa

Both are delicious, so what’s the difference?

  • One of my favorite restaurant recipes involves roasting poblano peppers. To keep it simple, my recipe requires no roasting or cooking, favoring a fresh raw salsa that includes a green bell pepper rather than a poblano.
  • Fresh or frozen corn? In my recipe, I prefer to use in season fresh corn – for the sweetest, juiciest salsa. 
  • As for the ratio of ingredients, I relied on my Mexican food lovin’ taste buds to create this corn salsa recipe. 

Slice corn kernels in a pie plate with a knife.     Mincing green chilis on a cutting board. Mincing green bell pepper on a cutting board.     Mincing onions on a cutting board.

Ingredients for Mexican Corn Salsa

Taken these two recipes together and my own fond memories of it in Texas, I’m sharing an easy but flavor packed version Mexican corn salsa. Here’s what you’ll need:

  • Fresh Sweet White Corn – right off the cob when in season 
  • Red Onion
  • Green Bell Pepper
  • Jalapeño Peppers
  • Cilantro
  • Lime
  • Salt and Pepper

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

Mexican Corn Salsa ingredients in a bowl.

How to Make Chili Corn Salsa Recipe

Shuck the fresh sweet corn and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.

  • First, place the corn kernels in a large mixing bowl.
  • Second, chop the onion, bell pepper, jalapeño and cilantro small. I like them minced.
  • Next, decide if you want a lot of heat or a little for your corn salsa recipe. If you prefer mild, remove the seeds and ribs of the jalapeño. If a hot salsa is more you type, leave the ribs and seeds in.
  • Last, transfer all the veggies to the bowl with the corn. Add lime and salt and pepper.

Give this side dish a stir and taste for seasoning adjustment. Store it in the fridge and allow the flavors to marry. Its flavor improves with a bit of time!

Corn Salsa in a bowl garnished with limes.

A Few Recipe Notes

  • To add a little color to your Mexican corn salsa, use a red bell pepper rather than green, or a mixture of the two.
  • This chili corn salsa flavor improves with a bit of refrigerator time. If you can, give it up to 24 hours before sharing. 
  • Use fresh corn in this recipe. 
  • The jalapeño heat is completely adjustable here. The seeds and ribs of a jalapeño contain the most heat. Remove them for a milder salsa.
  • PRO TIP: When cutting the corn niblets from the cob, set the cob on its end in a pie plate. The pie plate will corral the corn kernels and make clean up a snap. 

RELATED: Build a better burrito bowl! Whip up these Cilantro Lime Brown Rice and Mexican Black Beans recipes to make all your Mexican food veggie bowl dreams come true!

Recipes to Share Mexican Corn Salsa With

  • Homemade Sofritas Recipe – Burrito Bowl Style 
  • Mexican Inspired Tofu Tacos
  • Rancheros Tofu Scramble
  • Spanish Rice
  • Roasted Cauliflower Tinga Tacos
  • Cheesy Tofu Enchiladas
Corn Salsa Salad
Print Recipe

Mexican Corn Salsa

Prep Time:10 minutes
Total Time:10 minutes
Servings:4 Servings
Calories:75kcal
Author:Traci York
An easy, 6 ingredient, Corn Salsa Recipe! Better than restaurant corn salsa, because this easy Mexican Chili Corn Salsa is homemade. Take the spicy up for a little mouth burn! vegetarian + vegan + gluten free | This recipe yields 2 1/4 C (365g)

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

Instructions

  • Shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.
  • In a large mixing bowl add the corn kernels (and any corn milk from the fresh corn), red onion, bell pepper, jalapeño, cilantro, lime juice and salt. Mix well, taste for salt adjustment.
  • Refrigerate for at least an our before sharing so the flavors can marry. Up to 24 hours, even better.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 372mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 21mg | Calcium: 3mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Mexican Corn Salsa Pin

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  1. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    September 14, 2019 at 3:40 pm

    5 stars
    I am a bit fan of the corn salsa at Chipotle – so I love this! It’s boiling hot here – so love that it’s no cook. Corn with lime is such a great flavor combo. This looks so quick and easy to make too – my kind of recipe, Traci! Can’t wait to try it.

    Reply
    • Avatar for TraciTraci

      September 18, 2019 at 2:59 pm

      It’s all SO good, G! I love that I can go somewhere and actually order Tofu! A rare thing for sure! But this corn salsa is such a nice balance of sweet and savory! I pile it high! lol

      Reply
  2. Avatar for Michelle MacPhersonMichelle MacPherson

    September 14, 2019 at 9:00 am

    It’s not required to cook the corn first? Just curious as I’ve never made a fresh corn salsa/relish before. Looks absolutely delectable!

    Reply
    • Avatar for TraciTraci

      September 14, 2019 at 9:20 am

      Hi Michelle! Thank you! This is absolutely no cook. You won’t believe how sweet and juicy the corn is right off the cob!

      Reply
  3. Avatar for AysegulAysegul

    September 13, 2019 at 7:02 am

    5 stars
    Oh this looks just so good. I am all in for anything Mexican and corn.
    So well done my friend.

    Reply
    • Avatar for TraciTraci

      September 13, 2019 at 2:42 pm

      I know you’re a corn fan! Isn’t Mexican food SOOOO crave-worthy? xo

      Reply
  4. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    September 12, 2019 at 7:46 pm

    5 stars
    So delicious Traci. And just perfect for all our beautiful Jersey corn! Even Tom would love this!

    Reply
    • Avatar for TraciTraci

      September 13, 2019 at 2:40 pm

      Wooo!! It’s still comin’ in here and I’m relishing in all this late summer produce. I hope Tom enjoys it Mare!

      Reply
  5. Avatar for annie@ciaochowbambina[email protected]

    September 12, 2019 at 11:21 am

    5 stars
    Gosh this looks good!! I may have to switch out the cilantro for parsley (for me) but the rest of my crew will devour it just as it is!! Delicious, my friend! xo

    Reply
    • Avatar for TraciTraci

      September 13, 2019 at 3:26 pm

      hehe… does it taste like soap? Oh goodness, Annie! That sweet corn with the heat of the chili is sooo mouthwatering!

      Reply

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