My family cannot get enough of this fresh corn salsa. Just like Chipotle's corn salsa, it's great on tacos, burritos, and even Chicken Burrito Bowls.
I'm completely obsessed with tacos—everything tastes better in taco form!
Fresh, sweet corn salsa is the perfect partner for grilled meat tacos! The fire-roasted corn is absolutely amazing in this corn salsa recipe.
What You're Going To Love About This Recipe
- Fresh: The ingredients in this corn salsa really pop! Serranos lend a kick, but a light one, and everything balances out with the honey and sweet corn.
- Versatile: While this salsa is great on tacos and other Mexican dishes, it's also great with fresh fish and grilled chicken! I love to toss it on top of some baked salmon and chickpeas, or chicken and rice with fresh broccoli. It adds the perfect kick to just about any dish!
Recipe Notes
Fresh veggies and herbs lend lots of bright flavors, and the colors to match!
What Goes Into This Recipe
- Corn: Use fresh or frozen corn in this recipe. If you are using fresh corn you can use it raw, or for an extra flavor boost, roast, or grill the corn.
- Red bell pepper: Red bell pepper adds a sweet crunch.
- Serrano peppers: You can substitute jalapeños if you want to have a little less heat.
- Red onion: I like to use red onion in corn salsa instead of the traditional white onion.
- Cilantro: Fresh chopped cilantro adds an herbaceous bite to this salsa.
- Seasoning: Sherry vinegar, honey, and salt and pepper.
How To Make Corn Salsa
Step 1: Slice and seed the peppers. Finely dice the serrano peppers and add them to a bowl.
Step 2: Add about 1/3 of a cup of red onion to the bowl. Add a squeeze of lime juice and let the onions and peppers marinade while you cut the remaining veggies.
Step 3: Finely dice one red bell pepper. Make sure to remove the seeds and white membrane that is in the center.
Step 4: Cut the corn kernels off of the cobs. I used 6 cobs of corn for this recipes. You want about 4 cups of corn. If you are short on time, or corn isn't in season but you have to have this salsa, sub in frozen corn. Just thaw first.
Step 5: Add finely chopped cilantro.
Step 6: Add olive oil, sherry vinegar, honey, and a little bit of salt and pepper.
Step 7: Mix all of the corn salsa ingredients.
FAQs and Expert Tips
Just place the corn on a baking sheet under the broiler and broil until the fresh corn until it is charred. Make sure to rotate every 5 minutes until done!
What To Eat With Corn Salsa
- Grilled meats: Chicken, pork, beef, or shrimp are all equally delicious with corn salsa.
- Shredded or ground beef: My famous Mom Style Taco Meat or my Mexican Shredded Beef.
- Taco Seasoning Blend: You should have a batch of this on hand at all times!
- Guacamole: Of course, you need guacamole!
- Rice: And if you are keeping it low-carb try my Cilantro-Lime Cauliflower Rice.
- Pico de Gallo: The quintessential must-have for all things "taco."
- Crema: Find two kinds in my taco post.
Taco Inspired Bowls
Corn Salsa Recipe
Ingredients
- 2 to 3 ears Roasted corn cut off the cob (grilled corn can be used too
- 1 Red bell pepper diced
- 2 Jalepeño or serrano peppers finely diced
- ½ Red onion diced
- ⅓ Bunch of cilantro finely chopped
- 1 L:ime juices
- 2 tsp Olive oil
- Salt and pepper to taste
- 1 tsp Cumin
- 1 tsp Himalayan salt
- ¼ tsp Fresh ground black pepper
Instructions
- Roast the corn at 450℉ until kernels are charred. Remove them from oven and let them cool.
- Chop and dice all of the vegetables and add them to a large bowl.
- Cut the kernels off of the cob and add them to the salsa.
- Add the lime juice, olive oil, cumin, and salt and pepper to taste.
- Toss the ingredients together and serve.
- Store in the refrigerator in and air tight container.
Love corn and love this easy recipe! Fresh and easy to make.
I love fresh corn grilled on gas stove. This is perfect recipe for taco salad. Thanks for sharing Laura!!
Thanks, Vishal. I hope you enjoy it. It's great to hear from you.
I’m dying to try this recipe! It looks delicious. I’m thinking I could eat it right out of the bowl!
You are so right, Michelle. I do eat this right out of the bowl, especially if you toss in a little avocado.
Yum, minus the cilantro, just how I roll.
Cilantro – you either love it or hate it! 😃