Corn Salsa

Bright and versatile corn salsa made with sweet corn, tomato, red onion, cilantro, lime, and a touch of spice. Perfect as a chip dip or a topping for tacos and grilled proteins.

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Course: Appetizer

Cuisine: Mexican

Keyword: corn, corn salsa, salsa, appetizer, summer recipes, dip, tacos

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 110kcal

Ingredients

3 cups corn kernels fresh, grilled, or thawed frozen
1 cup ripe tomato diced
1/2 cup red onion finely diced
1/2 cup fresh cilantro chopped
1 jalapeño seeded and minced (optional)
Juice of 1 lime about 2 tablespoons
1 tablespoon olive oil
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
1/4 teaspoon sugar or honey optional

Instructions

If using fresh corn, husk ears and remove silk; grill or boil until tender; cool and cut kernels from the cob.
For a smoky note, char corn on a hot grill or skillet until lightly browned.
If using frozen corn, thaw completely and pat dry to avoid watering down the salsa.
Place corn in a large mixing bowl and add diced tomatoes.
Add finely diced red onion and minced jalapeño (if using) to the bowl.
Chop cilantro and add it to the mixture for fresh herb flavor.
In a small bowl whisk lime juice, olive oil, cumin, sugar (optional), salt, and pepper.
Pour the dressing over the corn mixture and toss gently to combine evenly.
Taste and adjust seasoning with more lime, salt, or jalapeño for heat.
Let salsa rest 10–15 minutes at room temperature to meld flavors before serving; garnish with extra cilantro or a lime wedge.

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