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Corn Salsa

Bright, crisp, and fresh Corn Salsa with fresh corn on the cob, herbs, onions, adds in a bit of kick from jalapeños. Serve this salsa with chips for the ultimate summer appetizer!
Course Salad, Side Dish, Snack, Vegetarian
Cuisine American
Keyword corn salsa recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 57 minutes
Servings 4 -6 as an appetizer
Calories 12kcal
Cost $3.38


  • 4 fresh ears of corn (~ 3 cups)
  • 1/2 medium red onion diced (~ 3/4 cup)
  • 1/2 bunch fresh cilantro finely chopped (~ 1/2 cup, loosely measured after chopping)
  • 1 to 2 medium jalapeños finely diced (use 1 for mild-to-medium salsa or 2 for more spicy salsa; ~1/4 cup for mild)
  • 3 green onions thinly sliced
  • 2 juicy large limes (1 teaspoon zest, 1/4 cup juice)
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon EACH: chili powder, ground cumin, paprika, white sugar
  • Fine sea salt and freshly cracked pepper
  • Optional OPTIONAL additions: feel free to add in a diced avocado, 1 cup rinsed/drained black beans, diced red pepper -- whatever you'd like that's around 1 cup!


  • OPTIONAL GRILL: Preheat grill to medium heat (400 degrees F). Shuck corn and discard silks. Drizzle corn (option: also grill the green onions and jalapeños -- See Note 1) with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Prepare the grill by cleaning and then generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates). Add the corn to the heated grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until bright yellow and lightly charred. (Alternatively, cut raw kernels off the cob and use in salsa) Let grilled corn cool completely before cutting it off the cob.
  • CHOP: Add kernels to a large bowl (if you grilled them, allow to cool completely). Add in the finely diced red onion (See Note 2), finely chopped cilantro, finely diced jalapeños, and thinly sliced green onions. Toss gently to combine.
  • DRESSING: Combine the lime zest, lime juice, vinegar, chili powder, cumin, paprika, white sugar, and salt & pepper (to taste; I add about 1/2 teaspoon of each; DON'T add salt to the dressing if you salted the corn) in a Mason jar. Shake to combine. Pour over ingredients and gently stir to combine. Cover and refrigerate to marinate (allow flavors to intensify and meld) for 15-20 minutes. Stir and then serve!
  • STORAGE: Store in a bowl, covered and refrigerated, for up to 2 days. We like this salsa best the same day its made. Gently stir before serving any leftovers.


Note 1: Drizzle jalapeños and green onions with olive oil and then lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the veggies. Grill green onions 1 minute, flip, and grill another minute or until lightly charred. Grill jalapeños 1-2 minutes, flip and grill another 1-2 minutes or until lightly charred. Remove veggies from grill and onto a plate to cool to room temperature.
Note 2: To take away the "bite" of red onions, chop and submerge them in a bowl or cup of ice-cold water. Let the onions sit for at least ten minutes (stir 1-2 times) and then thoroughly drain and add to the recipe.


Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg