This post may contain affiliate links. Read my disclosure policy.

This easy corn salsa made with lime, cilantro, and tomatoes is ideal with chips or served over your favorite tacos or burrito bowls!

Corn Salsa

This recipe was inspired by Chipotle’s corn salsa. I at all times get a chicken burrito bowl with corn salsa and find it irresistible a lot that I needed to recreate it. It’s wonderful, especially in the summertime when sweet corn is at its peak. This flavor of the salsa is the proper combination of sweet, tangy, and spicy – You possibly can adjust the warmth based on your taste. More of my favorite summer corn recipes are this Mexican-Inspired Grilled Corn Salad, Corn Tomato Avocado Salad, and Grilled Corn on the Cob.

Ingredients

• Fresh Corn: Cut the corn kernels off three cobs.
• Tomatoes: Seed and dice two small vine-ripened tomatoes.
• Onions: Red onion and scallions
• Jalapeño: For spicy corn salsa, keep the seeds and ribs within the jalapeño. For a light dip, remove them.
• Cilantro: Chop fresh cilantro.
• Lime: Juice one lime.
• Salt and Pepper to taste

The way to Make Corn Salsa

1. Cook the corn: Grilled corn is my favorite for this salsa, but you may also roast, microwave, or boil. To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and funky. To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender. To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
2. Prep the Corn: To remove the kernels from the cob, hold it upright in a big shallow bowl and cut the corn off with a chef’s knife.
3. Mix all of the corn salsa ingredients in a bowl and refrigerate it for an hour or longer.

What to Serve with Corn Salsa

There are such a lot of ways to eat this healthy salsa. Listed here are my favorites!

The way to Make Ahead

In case you’re serving this easy salsa for a celebration, you may make it a day upfront. Cover it tightly with plastic wrap and refrigerate until able to serve. Leftovers will last as long as 4 days.

Variations

• Corn not in season? Use frozen corn.
• Peppers: Swap the jalapeño with poblano pepper or red bell pepper.
• Tomatoes: Use grape or cherry tomatoes.
• Herbs: In case you don’t like cilantro, replace it with chives.
• Beans: Add some black beans for fiber.
• Cheese: If you should add cheese, cotija cheese can be delish.

More Salsa Recipe Ideas:

Prep: 15 minutes mins

Cook: 0 minutes mins

Chill time: 1 hour hr

Total: 1 hour hr 15 minutes mins

Yield: 6 servings

Serving Size: 1 /2 cup

Last Step:

Please leave a rating and comment letting us know the way you liked this recipe! This helps our business to thrive and proceed providing free, high-quality recipes for you.

*If using frozen, thaw first.
To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and funky.
To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.
To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.

Serving: 1 /2 cup, Calories: 57 kcal, Carbohydrates: 12 g, Protein: 2 g, Fat: 0.5 g, Sodium: 10 mg, Fiber: 2 g, Sugar: 4 g