Sweet Corn Salsa

Indulge in the simplicity of our sweet corn salsa recipe. With only 6 fresh ingredients, you can create a flavorful condiment that’s perfect for any occasion.

You can serve corn salsa with tortilla chips and a hibiscus margarita for a festive appetizer.

A close-up of a bowl of corn salsa with two whole limes behind it.

There are a few things I really feel certain about in this world, and one of them is I love fresh corn salsa recipes. And “love” is not a word I toss around loosely. OK. Maybe it is, but it’s still something special when it comes to today’s recipe.

I adore adding tangy corn salsa on tacos, burritos, salads and more. Why? It elevates both the flavor, texture, and delightful burst of freshness in every bite.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Fresh Corn: Opt for fresh corn on the cob when available for the best flavor and texture. Alternatively, frozen or canned corn can be used as a convenient substitute.
  • Jalapeños: For a milder salsa, remove the seeds and membranes from the jalapeños. You can also substitute canned jalapeños for added convenience.
  • Red Onion: Look for firm and shiny red onions, typically located in the produce section of the grocery store. If unavailable, white or yellow onions can be used as substitutes.
  • Cilantro: Fresh cilantro adds a burst of flavor to the salsa. However, if cilantro isn’t your preference, fresh parsley or chives can be used as an alternative. Also, dried cilantro is less potent and may be more tolerable for cilantro haters.

Buying Guide: When selecting fresh corn, choose ears with bright green husks and plump kernels. Avoid ears with dried or brown husks, as they may indicate older corn.

Reader Reviews

Having been a manager at Chipotle your recipe is…spot on.


This was my favorite side dish of ALL TIME! There’s no fat and its packed full of flavor. We put it on tortilla chips…and ate it as a side dish alone. Thank you for this recipe! It’s also fun to add avocado or tomato, mix it up!


How to Make Corn Salsa

Interestingly enough, this recipe begins in the microwave. Of course, you can cook your corn the traditional way (boiling it in a pot), but the microwave makes it so easy.

  1. Cook the corn until tender.
  2. Using a serrated knife, carefully shave off the corn kernels.
  3. Combine the corn kernels with jalapeños, red onion, cilantro, lime juice, and salt. Mix well.
  4. Serve immediately or refrigerate for later use.
Looking down on a cutting board with 4 ears of corn, a red onion, chopped jalapeños, and several whole limes.

Marly’s Tips

  • You can add chopped tomatoes to make corn tomato salsa. I prefer using sweet cherry tomatoes because they’re firmer and sweeter.
  • For added smokiness, grill the corn on the cob before shaving off the kernels.
  • Use fresh corn right off the cob. I recommend your farmer’s market to support a local farmer. I love these tips on selecting the best corn.
A hand holds a small bowl pouring lime juice over another bowl full of corn, red onions, and chopped jalapeños.

What Makes This Recipe Shine?

  • Crowd Pleaser: Elevate your next gathering with this crowd-favorite sweet corn salsa.
  • Vibrant Flavor: Experience the vibrant flavors of summer with this easy-to-make sweet corn salsa.
  • Healthy Twist: Add a healthy twist to your meals with this nutritious and satisfying sweet corn salsa.

Serve it Up

This salsa is great on vegan black bean burritos. But it’s also pretty tasty on a vegan taco salad along with some Sofritas, of course!

I even add this salsa to a vegan baked potato. Of course, I also make corn salsa for tacos and vegan enchiladas. Any dish that could use a burst of freshness can be enhanced by a spoonful or two of this tasty condiment.

Here are some more ways to serve it:

  • Pair with tortilla chips for a classic appetizer.
  • Serve as a topping for tacos, salads, or grilled plant-based proteins.
  • Drizzle with avocado green goddess dressing for extra flavor.

Storage Tips

Store leftover sweet corn salsa in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months.

A hand holds a tortilla chip with corn salsa on it. It's sitting above a bowl full of the salsa. There are limes behind it.

More Vegan Corn Recipes

Do you love dishes like fresh corn salsas? You’ll definitely want to check out these tasty vegan corn recipes too:

A bowl holds corn salsa. There's a cutting board with ingredients in the background, limes, and a another bowl of tortilla chips.
A bowl holds a fresh batch of corn salsa. There's a lime behind it.

Sweet Corn Salsa

This sweet corn salsa bursts with vibrant flavors, featuring fresh corn, jalapeños, and cilantro, all tossed in zesty lime juice.
5 from 6 votes
Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 servings
Calories: 29kcal


  • 3 ears of fresh corn (still in the husk) or 1 ½ cup frozen corn
  • 2 teaspoons fresh jalapeños and rinsed to remove seeds, finely chopped
  • ¼ cup red onion minced
  • ¼ cup fresh cilantro or if you’re not into cilantro, try fresh parsley, chopped
  • Juice from one lime
  • ½ teaspoon sea salt


  • Place the 3 ears of corn, still in the husk, in the microwave, and cook for 12 minutes. When the time is up, remove the ears of corn from the microwave (Wear oven mitts so don't get burned). Place the corn on a cutting board. Chop off the bottom of the corn, and use your mitted hands to press the corn out of the husk from the other end. No silk! Do this to all 3 ears and then allow them to sit on the cutting board to cool.
  • Allow the ears of corn some time to cool and then use a serrated knife to shave off the corn. Hold the ear of corn upright with the base of it resting on the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
  • Transfer the corn to a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one lime, add the salt, and stir until well-combined.

(The products above contain sponsored links to products we use and recommend)


Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 150mg | Potassium: 91mg | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 2.4mg | Iron: 0.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.

7 Responses to Sweet Corn Salsa

  1. Avatar thumbnail image for MarlyBrandy Reply

    5 stars
    I make this corn salsa all the time, it’s so easy and tastes so good!

  2. Avatar thumbnail image for MarlyJeniffer Reply

    How long does this salsa keep?

    • Avatar thumbnail image for MarlyMarly

      Hi Jennifer. It keeps around 3 – 5 days in the fridge.

  3. Avatar thumbnail image for MarlyHannah Reply

    5 stars
    Simply fabulous. I’ve been obsessed with corn lately, buying two or three ears every time I hit the grocery store. I’ll have to make your salsa next.

    • Avatar thumbnail image for MarlyMarly

      You and me both, Hannah! They have the fresh corn on the cob in the husks just sitting at the front of the store. It might as well have a sign on it that says, “eat me”! 🙂

  4. Avatar thumbnail image for MarlySommer @ ASpicyPerspective Reply

    5 stars
    Great summer side dish!

  5. Avatar thumbnail image for Marlywhat katie's baking Reply

    i looove sweet corn, so i’m sure i would love this recipe. it looks fantastic!

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