This corn salsa is a favorite south-of-the-border inspired dish! If you love corn, this is the BEST Corn Salsa. It’s basically a copycat Chipotle corn salsa recipe, and it’s made with only 6 simple ingredients. It’s perfect for dipping, topping, or eating by the spoonful! A few minutes in the kitchen, and you’ll be enjoying sweet and spicy Mexican corn relish over some of your favorite vegan dishes!
You can serve corn salsa with tortilla chips and a hibiscus margarita for a festive appetizer!
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.
Why This Recipe is a Winner
- Using fresh corn, adds texture and flavor, making this recipe stand out
- Adding fresh jalapeños adds bright flavor and crunch in every bite
- Cilantro adds a distinctive flavor that takes this recipe from good to great!
The Best Sweet Corn Salsa Recipes
The thing is, I’ve had a lifelong love affair with corn. I mean really, what American hasn’t? Especially when you grow up in the midwest where you see it growing from every patch of land available. If the midwest had a capital it should be called Corn City.
When we go to our local Chipotle, I order the vegetarian burrito bowl. And when I make my way to the salsas, I ask for a little of each, but a lot of the corn. Sometimes I’m embarrassed by the amount of corn I order! So, now I can make my own and add all the corn I want!
There’s something about the fresh flavors and the texture of corn that makes this Mexican corn relish salsa add an extra touch of deliciousness to your burritos or salads.
Alternatives to Cilantro
This recipe calls for cilantro, and for me personally, it’s an important ingredient. However, if you’re not into cilantro, you can try these alternate herbs instead:
- Freshly chopped parsley
- Freshly chopped chives
- Buy store-bought chopped, dried cilantro (which is less potent and may be more tolerable for cilantro haters).
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!
- Corn on the cob — You can substitute frozen corn, but I don’t recommend using canned corn
- Fresh jalapeños — We’ll discard the seeds, and add minced jalapeños, which adds so much great flavor
- Lime juice — You can use either fresh limes or lime juice from a bottle
- Red onion — Using the red onion is best, but you can substitute green onion
- Fresh cilantro — See my substitution tips for people who don’t like this herb
- Salt — Adding just a bit of salt adds depth of flavor!
You can add chopped tomatoes to make corn tomato salsa. I prefer using sweet cherry tomatoes because they’re firmer and sweeter.
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.
Step One: Cook the Corn
Begin with four ears of corn. How you cook that corn is up to you, but I prefer to microwave them in the silks. I put the whole ear of corn in the microwave and then cook it for 4 minutes per ear, so 16 minutes.
Then remove them from the microwave (use oven mitts), and cut off the cob end and push the ear out of the silk from the other end. It’s so easy!
Step Two: Cutting Corn off the Cob
Once the corn cools, stand the ear of corn on a cutting board, and use a knife to cut down to remove the corn from each ear. Transfer the cut corn to a serving dish.
Step Three: Add Remaining Ingredients
Add the remaining ingredients to the cut corn and use a spatula or spoons to stir it all together. Make sure you get all the ingredients mixed thoroughly throughout the corn.
That’s all it takes to make Mexican corn salsa perfecto!
Serve it Up
Now that you have this recipe, you can make salsa with corn any time you want. But how do you serve it? Great question! Sure, it’s great on vegan 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. It’s crazy, I know! 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.
Having been a manager at Chipotle your recipe is…spot on.Lyn
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!Jen
How long is corn salsa good for?
Because of the citrus from the lime juice, corn salsa can keep in the fridge for up to 5 days. Be sure to store it in an airtight container. You can also freeze it. When stored in a freezer-safe container or bags, it can keep up to 1 month in the freezer.
- The trick to making this the best is to use fresh corn, right off the cob. I highly recommend your farmer’s market to support a local farmer. But if you can’t make that happen, head on up to your grocery store and buy a few ears of real corn. I love these tips on selecting the best corn.
- Alliteratively, if you don’t have access to a farmer’s market, you can use bagged frozen corn. However, I do not recommend using canned corn for this recipe.
Love Vegan Corn Recipes?
Do you love dishes like fresh corn salsas? You’ll definitely want to check out these tasty vegan corn recipes too:
- Check out this Vegan Cornbread — not too sweet, but just right! It’s perfect for chili, soups, and stews!
- Or how about this Vegan Cheesy Corn Casserole. So good as a side dish!
- Vegan Taco Cornbread Casserole is an amazing and filling main meal!
- Add frozen corn to this Vegan Pasta Salad recipe!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Sweet Corn Salsa
- 3 ears of fresh corn 1½ cup frozen, still in the husk
- 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. That may sound crazy, but trust me, it works. When the time is up, remove the ears of corn from the microwave (be sure to wear gloves to protect your hands from getting burned). Place the hot ears of corn on a cutting board. Chop off the bottom of the corn, and then use your gloved 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. I simple hold the ear of corn upright with the base of it resting on the bottom of the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
- Place the corn in a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one line, add the salt and stir until well-combined.
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.