Fresh Corn Salsa

If you’ve never cut fresh sweet corn straight off the cob and enjoyed it raw, you have been missing out—and this fresh corn salsa recipe is here to help! Raw sweet corn has the best flavor and a wonderful crunchy texture. Mixed with other fresh ingredients such as, jalapeno, lime, and cilantro, this is the BEST corn salsa. It’s the perfect summer appetizer, and my new favorite way to use up fresh corn!

Make this corn salsa for tacos, burritos, or just for dipping. It would be great on top of shredded beef or carnitas tacos, chicken burrito bowls, or spooned over some baked salmon. Or, keep it simple and just serve it with chips! For more tasty corn recipes, make sure to check out my Mexican Street Corn Casserole and Street Corn Pasta Salad.

Why This Recipe Works

• Super fresh. Not grilling the corn really enhances its sweetness, and I love the crunch. It’s so deliciously fresh this way. 
• Simple to make. This easy corn salsa recipe has just a few simple ingredients, so it’s easy to make, and the flavors are uncomplicatedly tasty. 
• Perfect summer appetizer. Nothing says summer like sweet corn, so this sweet corn salsa says it all!

Ingredient Notes

• Corn: You’ll need four ears of sweet raw corn for this recipe. You can get it either still with the husk or without. 
• Jalapeno pepper: For a little spicy kick.
• Cilantro: Nothing says salsa to me like a bit of cilantro! Cilantro also has a fresh flavor that pairs well with the corn. 
• Lime juice: A splash of lime juice ties this recipe all together and enhances the sweetness of the corn in this fresh salsa.

Step-by-Step Instructions

1. Remove corn from the cobs. Using a sharp knife, carefully cut the corn kernels off 4 ears of corn. I prefer to do this by laying an ear of corn on one side on my cutting board, then rotating it all the way around as I cut off the kernels. Add your corn kernels to a bowl.
2. Add jalapenos and cilantro. Remove the seeds and membranes from 2 jalapenos (unless you want a spicier salsa—then leave the seeds and membranes in) and finely chop them. Finely chop ½ cup of cilantro as well, then add the jalapeno and cilantro to the bowl with the corn. 
3. Add lime juice. Squeeze fresh lime juice from 2 limes over the bowl with your other ingredients (alternatively, use a juicer to juice 2 limes, then add the juice to the bowl). Stir to combine. 
4. Season. Add a pinch of salt and pepper, stir, and taste. Add more salt and pepper as needed to adjust the taste to your liking. 
5. Serve. Serve with tortilla chips, over tacos, or anyway you like. Enjoy!

Recipe Tips

To make this more like Chipotle’s corn salsa, add some poblano pepper and red onion to the mix. 

If you prefer grilled corn, you can definitely do that for this recipe. 

Turn this corn salsa recipe into an avocado corn salsa by adding 1 or 2 diced avocados, or a black bean and corn salsa by adding a can of drained and rinsed black beans into the mix. I also think some cherry tomatoes or red bell pepper would be yummy additions.

For seasoning, you can try adding some chili powder or ground cumin as well, but personally I prefer the simple fresh flavors of the ingredients enhanced with just a little salt and pepper.

Make Ahead, Storing, and Freezing

Make Ahead: This salsa will keep well for a few days, so it can easily be made in advance. 

Storing: Store leftover fresh corn salsa in an airtight container in the fridge for 3-4 days.

Freezing: This salsa is best enjoyed fresh. Freezing will affect the texture and taste when thawed.

Recipe FAQs

More Fresh Appetizer Recipes

• Cucumber Cream Cheese Bites
• Beet Hummus
• Guacamole
• Watermelon Skewers
• Pico de Gallo
• Greek Yogurt Fruit Bites