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+ servings
Corn Salsa in a bowl

Corn Salsa

Corn Salsa is a fresh corn salad with tomatoes, onion, bell peppers, jalapeno, and cilantro. Add a squeeze of lime and you're done!

Course Salad, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Yield 4 cups


  • 3 cups fresh corn, cooked and shucked about 4-5 ears of corn
  • 1 cup grape tomatoes, quartered (Roma can be used as well)
  • 1 cup bell pepper, seeded and diced red, green, orange, or yellow
  • 1/2 red onion diced finely
  • 1/2 cup finely chopped cilantro
  • 1/2 jalapeno, seeded and diced finely (you can use a whole one for spicier)
  • 2 cloves garlic minced
  • 1-2 limes juiced
  • salt and pepper to taste
  • (optional) tortilla chips for scooping


  1. In a large bowl, combine all of the ingredients together and season with salt and pepper to taste. Chill until ready to serve. Serve with tortilla chips if desired or over chicken, fish, or a salad.

Recipe Notes


There are many ways that you can cook corn and here are the ways how:

  1. Bring a pot of water to boiling and boil the corn for 3-5 minutes.
  2. Grill the corn over medium high heat for 3-5 minutes.
  3. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn.
  4. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

You can get those nice roasted marks but either sauteing in a pan or holding the cooked corn with tongs over an open gas stove flame. I even use my kitchen blow torch sometimes to get a little char on my corn.