Corn Salsa

5 from 2 votes

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Corn Salsa is basically good on anything! Try it on salads, burgers, tacos or dip your favorite chips in it. 

I love chunky, fresh salsa. Corn salsa is similar to pico de Gallo but the star of the show is corn not tomatoes. What will you put it on?

top view of corn salsa with tortilla chips
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Corn salsa is easy and so delicious. You are going to want to eat it by the spoonful!  This is a recipe that you can make ahead of time too and break it out of the refrigerator when you are ready to serve it. 

Table of Contents:

Why You’ll Love This Recipe:

  • Easy to make! Just dump and go!
  • Delicious
  • Can go on or with anything! It’s a versatile dish
  • You can use fresh or frozen corn-whatever is available or you have on hand


whole veggie ingredients for corn salsa
  • 6 ears corn on the cob: you can also use frozen if your corn on the cob is out of season. This is a great summer recipe for using fresh produce!
  • Peppers: I use red bell, orange bell, jalapeno, and poblano peppers in this dish, they all grow so well in my garden and add lots of color and flavor to this dish
  • Tomatoes: I don’t add too many because I want the corn to be the star of the show but I like a few for color and flavor.
  • Onion: a classic flavor for salsa and adds a bright note to this dish
  • Cilantro: this brings in that traditional salsa flavor
  • Lime Juice: this add a nice tangy and acid to the dish, add as much as you like
  • Seasonings: salt, pepper, and garlic powder are my seasonings of choice for this simple dish. Don’t be stingy with the salt, it really helps the vegetables shine.

See recipe card below for full details on ingredients and quantities

How to make corn salsa

  1. This is a dump and go recipe! Start by prepping all your veggies (lots of chopping!) To help make chopping easier and to get really even pieces (they look so great) I love my food chopper!
  2. Once everything is prepped, add everything to the bowl.
  3. Stir to combine and adjust your seasonings to taste.
  4. Enjoy! See how easy that is!

Frequently Asked Questions:

How do I cut the corn off of the cob?

The easiest way I have found is to lay the cob on a cutting board and use a sharp knife to cut the kernels off lengthwise. Continue to rotate the cob until the majority of the corn is off the cob. 

What do put corn salsa on?

Anything! It is great over chicken, in tacos, burritos, burgers or salads. And don’t forget it’s really good for dipping tortilla chips in. I had a little leftover the other day and I threw it in my ground beef enchilada filling !

Can I use frozen corn for corn salsa?

You can use raw sweet corn, frozen corn that has been defrosted and drained or if you want a smokier flavor then grill the corn first. Depends on the flavor and texture you are going for but you can use a variety of corn for this salsa. 

corn salsa in a white bowl with a spoon

More Dip Recipes to Consider:

top view of corn salsa with tortilla chips
5 from 2 votes

Easy Corn Salsa

Corn salsa made with sweet corn, bell peppers, garlic, cilantro, onion, lime juice, and tomato is perfect as a chip dip, in tacos, on salad, or any other tasty way you can think to use it. 
Prep: 30 minutes
Cook: 5 minutes
Total: 35 minutes
Servings: 8


  • 6 ears corn on the cob, (about 3 cups of corn kernels total)
  • 2 ripe Roma tomatoes, chopped small
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, seeded and diced
  • 1 jalapeno, seeded and finely chopped
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/3 cup chopped cilantro
  • 1/4 teaspoon garlic powder
  • juice from 2 limes
  • salt and pepper to taste, don’t be stingy here
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  • If you’d like you can cook the corn (it’s great with raw corn straight off the cob!), you can cook the corn by boiling it, grilling it, etc. It only needs to cook for about 5 minutes total.
  • Let the corn cool slightly and then cut the corn from the cob and add the cut corn to a medium mixing bowl. If using frozen corn, let it thaw or run it under warm water to help it thaw.
  • Add the tomato, bell pepper, poblano pepper, jalapeno, onion, cilantro, garlic powder, and lime juice to the bowl with the corn and stir to combine. 
  • Add salt and pepper and stir to combine. Taste the dish and adjust the seasonings and ingredients to your liking. Don’t be skimpy on the salt here, it helps to enhance the flavor of the vegetables.
  • Serve right away. 
  • This can be used like a salsa and chips dipped in it. You can also add it to your favorite tacos, taco salad, grilled chicken, or rice bowls. It’s very versatile. 


  • I love using poblano peppers for this dish because I grow them in my garden, if you can find them it’s ok to omit them. 
  • Adjust the heat to this dish by adding more or less jalapeno. You can also adjust it by keeping the seeds from the jalapeno in to make it hotter.
  • Feel free to adjust the amounts of things like onion and cilantro and lime juice to your liking, it’s very flexible.
  • This is a great way to use up leftover cooked corn on the cob if you have some hanging out in your fridge. 
  • I used my favorite food chopper to make cutting all the vegetables easier and I love how even it makes everything. 


Serving: 1 of 8 servings, Calories: 79kcal, Carbohydrates: 18g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Sodium: 159mg, Potassium: 341mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1308IU, Vitamin C: 61mg, Calcium: 11mg, Iron: 1mg
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1 Comment

  1. Heather McKay says:

    5 stars
    So delicious! It was super easy to throw together and everyone loved it. Thank you!!