Fresh Corn Salsa
Summer means corn season and corn season means Fresh Corn Salsa! This corn salsa recipe is perfect for chips, tacos, burritos, and more.
You only need a handful of ingredients and a couple of minutes and you’ll have one of my favorite summer staples ready to go!
Table of Contents
The Best Fresh Corn Salsa
If you’re a Chipotle lover, like I am, then maybe you’ve had and loved their fresh corn salsa! It’s such a nice pop of texture and freshness in any burrito or bowl.
When corn is at it’s peak freshness and flavor, this is such a perfect recipe to throw together. You only need 6 ingredients and 5 minutes and you’ve got a fresh and delicious corn salsa that’s perfect on anything from tacos to burritos to quesadillas, and more.
And yes, you can eat raw corn! The corn marinates for 15 minutes to really soak up the lime juice and olive oil and the texture is perfect. You could always grill the corn for a bit of a smoky flavor as well.
This fresh corn salsa recipe will be your new go-to!
How to Make Fresh Corn Salsa
This recipe takes minutes to make with minimal ingredients and equipment!
Tools Needed
Ingredients & Substitutions
- Corn. Obviously you want to use corn at its peak freshness here! Look for ears with plump kernels without discoloration.
- Red onion. I love the flavor red onion adds to this salsa, but you could really use any onion here.
- Jalapeño. What’s salsa without a little spice? If you want to keep the salsa mild, leave out the seeds and pith from the pepper. You could also swap in spicier peppers like fresno or habañero.
- Cilantro. Fresh cilantro is a must here! Only use the leaves and tender stems.
- Lime juice and zest. The key to getting a zippy fresh flavor in the salsa is to use lime zest and juice! Always use fresh lime juice, never bottled.
- Olive oil. I think that the olive oil adds a bit of needed fat and flavor and makes the salsa extra flavorful. Use whatever variety you like!
The Process
- Clean and prep the corn. Shuck the corn of their husks and remove any bits of silk strands. Rinse the corn well in cold water and pat dry.
- Cut the corn off the cob. I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.
- Mix the salsa. In a large bowl, combine the corn kernels, red onion, jalapeño, and cilantro. Add the olive oil, lime juice and zest, and toss well to coat. Season to taste with salt and pepper and let the salsa sit for at least 20 minutes.
Recipe Tips & Tricks
Use the freshest corn possible. Freshly harvested corn has the best flavor and it declines as it sits. Buy your corn fresh and plan to use it right away! In a pinch, you can use frozen corn that’s been defrosted and drained but fresh corn will always be better.
Let the salsa marinate. You really want to give the corn time to soak up the lime juice and olive oil so I recommend letting the fresh corn salsa sit for 20 minutes before serving.
Storage Instructions
Any leftover fresh corn salsa can be stored in an airtight container in the fridge for 3-4 days. I do not recommend freezing corn salsa.
Fresh corn salsa is a must for any backyard BBQ or party! It’s so flavorful and takes no time at all to make. If you do try this recipe, I’d love to hear about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Side Dish Recipes
5-Ingredient Guacamole
Grilled Lemon-Parmesan Asparagus
Caprese Orzo Salad
Milk-Boiled Corn on the Cob
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Fresh Corn Salsa (Chipotle Copycat!)
Ingredients
- 3 large ears of corn
- 1/4 medium red onion, finely diced
- 1-2 jalapeños, minced
- 1/3 cup minced fresh cilantro
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- kosher salt & freshly cracked black pepper
Instructions
- Clean and prep the corn. Shuck the corn of their husks and remove any bits of silk strands. Rinse the corn well in cold water and pat dry.
- Cut the corn off the cob. I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.
- Mix the salsa. In a large bowl, combine the corn kernels, red onion, jalapeño, and cilantro. Add the olive oil, lime juice and zest, and toss well to coat. Season to taste with salt and pepper and let the salsa sit for at least 20 minutes.
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