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–+ servings
Bowl of fresh corn salsa with lime wedges and tacos in the background.

Corn Salsa

A quick and fresh corn salsa made with sweet corn, red onion, jalapeños, cilantro, lime juice, and salt. Perfect for tacos, chips, burrito bowls, and summer meals.
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Prep Time 10 minutes
Cook Time 0 minutes
rest time 0 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 74
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 3 cups fresh corn kernels about 450 g, or 1 bag frozen corn, thawed and drained (14 oz / 400 g)
  • 1 small red onion finely diced (about ½ cup / 75 g)
  • 2 large jalapeños seeded and finely diced (about ¼ cup / 30 g)
  • ½ cup chopped fresh cilantro about 15 g
  • Juice of 2 limes about ¼ cup / 60 ml
  • 1 teaspoon kosher salt or fine sea salt about 6 g

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Citrus juicer (optional)
  • Measuring cups and spoons
  • Serving bowl
  • Spoon or silicone spatula

Method
 

  1. Add the corn to a large mixing bowl.
  2. Add the diced red onion, jalapeños, and chopped cilantro.
  3. Pour over the fresh lime juice and sprinkle with salt.
  4. Toss gently until all ingredients are evenly combined.
  5. Taste and add more lime juice, salt, or jalapeño as needed.
  6. Serve immediately, or refrigerate until ready to serve.

Nutrition

Calories: 74kcalCarbohydrates: 2gProtein: 2gFat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 390mgPotassium: 210mgFiber: 2gSugar: 5gVitamin A: 250IUVitamin C: 14mgCalcium: 8mgIron: 0.5mg

Video

Notes

  • Fresh corn gives the best crisp texture.
  • For frozen corn, thaw fully and pat dry before using.
  • Remove jalapeño seeds and ribs for a milder salsa.
  • Canned corn can be used, but it will be softer.
  • Store leftovers covered in the refrigerator.
  • Nutrition is estimated per serving.

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