Corn Salsa

Learn how to make corn salsa better than Chipotle! It's easy to make and totally addictive.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated March 23, 2021
Elise Bauer
Corn Salsa
Elise Bauer

Must-Have Corn Salsa Recipe

During the summer when corn is in season, I look for any excuse to buy it, it's so wonderfully sweet! We'll have it in chowder, salad, grilled, and of course, simply on the cob.

Corn also makes a fabulous salsa.

Acidity from the salsa's lime juice balances the sweetness of the corn. Along with some jalapeño, red onion, cilantro, and oregano, it's a fiesta of flavor.

Although not the kind of salsa that one can easily balance on a chip (though that doesn't stop us from trying), it's terrific as a side to any southwestern dishes like tacos and enchiladas, or a straight up side with chicken or steak.

This corn salsa would be great to serve for a game-day party or summer potluck.

A friend told me that corn salsa is one of the most popular menu items at Chipotle. I'm not surprised! (This one is better.)

Corn Salsa

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yield 2 cups

This recipe uses fresh corn, from corn on the cob. You can also use frozen corn that has been defrosted. You'll need about 2 cups.

How to make corn salsa quickly? Use a mini-chopper or food processor to save time on mincing the red onion, jalapeño, cilantro, and oregano.

Ingredients

  • 2 ears fresh corn on the cob
  • 1/2 cup minced red onion
  • 1 jalapeño chili pepper, seeded and minced
  • 1/4 teaspoon ground cumin
  • 1/3 cup chopped cilantro, including tender stems
  • 2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)
  • 1 teaspoon kosher salt
  • 2 Tbsp lime juice

Method

  1. Cook the corn:

    Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)

  2. Cut away the kernels:

    When the corn has cooled to the touch, cut the kernels away from the cobs. The easiest way to do this is to invert a medium sized bowl and place it in a larger bowl. Hold the stem end of the corn cob and place the tip on top of the domed middle bowl. Use a sharp chef's knife to cut down along the sides of the corncob to cut away the kernels.

  3. Combine with other salsa ingredients:

    Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.

    Serve with fish tacos, chicken tacos, quesadillas, fajitas, or steak.

Corn Salsa Recipe with red onion jalapeño and cilantro
Elise Bauer