Slightly charred corn combined with raw kernels, tomatoes, red onion, cilantro, lime juice, and chili powder makes a bright, flavorful summer salsa.
Get your favorite corn tortilla chips ready — today’s recipe is Fresh Sweet Corn Salsa.
This simple salsa uses just eight ingredients and is far more vibrant than any jarred salsa. The mix of lightly charred kernels and raw corn adds a balance of smoky depth and crisp freshness. It’s the perfect summer condiment.
The salsa combines corn with ripe diced tomatoes, finely diced red onion, and fresh cilantro for color and brightness.
This corn salsa also works beautifully in burrito bowls and is the fresh topping I use for my Gluten-Free Shrimp Tacos. It’s quick, easy, and a crowd-pleaser — enjoy!
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Ingredients for Sweet Corn Salsa
This salsa uses a few fresh ingredients and tastes even better after resting for a bit, making it a great make-ahead appetizer for summer gatherings. Here’s what you need:
- Fresh corn: Fresh ears are best. If corn isn’t in season, defrosted frozen corn works in a pinch. You’ll need about 2 ¼ cups of kernels total; note frozen corn can be softer than fresh.
- Jalapeños: Add jalapeños to taste. Remove seeds for milder heat.
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- Tomato: Adds juiciness and color contrast.
- Red onion: Milder and slightly sweeter than white onion; provides a gentle bite.
- Cilantro: Fresh cilantro adds brightness and balances heat. If you dislike cilantro, use parsley or omit it.
- Red wine vinegar: Brightens the salsa with a touch of tang.
- Lime juice: Lifts the flavors and adds freshness.
- Chili powder: Gives a Tex-Mex note and mild warmth.
How to Make Fresh Corn Salsa
Heat a drizzle of olive oil in a skillet over medium heat. Add half the corn kernels (about 1 cup) and the jalapeños. Cook for about 5 minutes, stirring occasionally, until the corn is lightly roasted and beginning to char.
Transfer the roasted corn to a bowl and add the remaining raw corn kernels, diced tomato, diced red onion, chopped cilantro, red wine vinegar, lime juice, and chili powder. Stir until everything is evenly mixed. Season with salt to taste.
For the best flavor, let the salsa rest for about 30 minutes to allow the flavors to meld. Serve with tortilla chips or as a topping for tacos and bowls.
More Summer Sides To Make:
- Lemony Pesto Spring Pasta Salad with Crispy Prosciutto
- Easy, Healthy, Refined Sugar-Free Baked Beans
- Crispy Smashed Potatoes with Lemony Chive Sauce
FRESH SWEET CORN SALSA
Ingredients
- 3 ears corn, kernels removed
- 2 jalapeños, roughly chopped (seeds removed if you prefer less heat)
- Olive oil to grease the pan
- ½ cup tomato, diced
- ¼ cup red onion, small diced
- ¼ cup cilantro, chopped
- 1 teaspoon red wine vinegar
- ½ lime, juiced
- ½ teaspoon chili powder
- Salt to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add half the corn kernels and the jalapeños and cook about 5 minutes, until the corn is lightly roasted and starting to char.
- Combine the roasted corn with the remaining raw corn, diced tomato, diced red onion, chopped cilantro, red wine vinegar, lime juice, and chili powder. Stir to combine and season with salt.
- Let the salsa sit for about 30 minutes if possible so the flavors meld. Serve and enjoy!
Notes
Nutrition
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Carbohydrates: 2g
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Protein: 0.2g
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Fat: 0.1g
Nutrition information is automatically calculated and should be used as an approximation.
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