Fresh Corn Salsa
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This vibrant corn salsa comes together in minutes and adds a pop of sweet heat to everything. Whether you pile it on your favorite Tex-Mex dishes or scoop it up with chips, it’s a bright addition to any spread.
This fresh corn salsa is a quick, flavor-packed mash-up of Chipotle’s roasted chile corn salsa and fresh tomato salsa—perfect for topping salads, burrito bowls, and tacos at home. While it’s not an exact copycat, it brings that signature Chipotle-style flavor with sweet corn, juicy tomatoes, zesty citrus, and a touch of jalapeño heat. It comes together in minutes and pairs perfectly with my copycat chipotle chicken, carne asada, or even as a dip with tortilla chips.
What You’ll Need To Make Fresh Corn Salsa
- Fresh Cooked Corn Kernels: Sweet, juicy, and slightly crisp—these are the heart of the salsa and give it that peak-summer vibe.
- Roma Tomatoes: Add juiciness and just a touch of acidity. Romas work well because they hold their shape and don’t water the salsa down too much—seeding the tomatoes also helps with this.
- Red Onion: Brings a little crunch and that savory bite that keeps everything balanced.
- Fresh Chopped Cilantro: Adds brightness and a fresh, herby note that ties everything together.
- Jalapeño Peppers: Bring just enough heat to cut through the sweetness and tang and add a little kick.
- Lime Juice And Lemon Juice: A mix of both citrus juices gives the salsa its signature zing and brightens the whole dish.
- Vegetable Oil: Adds a bit of richness and helps the flavors come together smoothly.
- Jump to the printable recipe for precise measurements
How To Make Fresh Corn Salsa
In a medium bowl, combine the corn, tomatoes, onion, cilantro, jalapeño, lime juice, lemon juice, vegetable oil, and salt. Toss until well mixed. Let sit for at least 20 minutes so the flavors can meld and the tomatoes release their juices. Letting the salsa sit for a bit gives time for the acids from the citrus and onion to mellow slightly while drawing out the natural juices of the vegetables.
Serve right away or refrigerate for a few hours. Before serving, give the salsa a good stir and taste again—ingredients like tomatoes and corn can vary in sweetness, so you may need to tweak the seasoning. A pinch of extra salt or another squeeze of lime can bring it all into balance. The salsa is best served on the same day, but leftovers will keep in the fridge for up to 3 days.
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Fresh Corn Salsa
Ingredients
- 2 cups fresh cooked corn kernels, from 3 large ears of corn
- 1½ cups seeded and diced Roma tomatoes, from 3 to 4 tomatoes
- ½ cup finely chopped red onion, from 1 onion
- ⅓ cup fresh chopped cilantro
- 2 jalapeño peppers, seeded and minced (see note)
- 2 tablespoons fresh lime juice, from 1 lime
- 2 tablespoons fresh lemon juice, from 1 lemon
- 2 tablespoons vegetable oil
- ½ teaspoon salt
Instructions
- In a medium bowl, combine the corn, tomatoes, onion, cilantro, jalapeño, lime juice, lemon juice, vegetable oil, and salt. Toss until well combined. Let the salsa sit for at least 20 minutes to allow the flavors to meld and the tomatoes to release their juices. Serve immediately or refrigerate for up to a few hours. Stir and adjust seasoning before serving.
Notes
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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Another amazing recipe! Perfect for summer! I didn’t cook corn at all btw, was amazing, crisp and refreshing!
This recipe sounds delicious. What method do you recommend for cooking the corn kernels?
Thanks.
I usually steam it. To make it quick, you can heat about 1 inch of water in a 12-inch skillet with high sides. Bring it to a boil, put the corn in, cover it, and let it steam for 4 to 5 minutes, turning it over once. Hope you enjoy the salsa!
Thanks for the tip on preparing the corn. The salsa was great, as was the copycat chipotle chicken and the cilantro rice that you suggested to accompany it. Thank you so much for all your excellent recipes.
This is so good, and so easy to make. What a great combination of ingredients and flavors!