My Fresh Sweet Corn Salsa is the perfect summertime topping! (original) (raw)

sweet corn salsa pin image

If you’ve never had raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.

Overhead view of a bowl of sweet corn salsa with lime and salt on the side

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I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!

sweet corn salsa pin image

Cost 3.69recipe/3.69 recipe / 3.69recipe/0.61 serving

Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.

Step-by-step photos can be seen below the recipe card.

overhead view of a bowl full of corn salsa

▢ 3 ears sweet corn* ($2.25)
▢ 2 Roma tomatoes ($0.64)
▢ 1/4 cup diced red onion ($0.15)
▢ 1 jalapeño ($0.27)
▢ 1/4 cup chopped cilantro ($0.11)
▢ 1 fresh lime (2 Tbsp juice) ($0.25)
▢ 1/2 tsp salt ($0.02)
Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.

See how we calculate recipe costs here.

* You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.

If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.

Serving: 0.5cupCalories: 83kcal (4%)Carbohydrates: 18g (6%)Protein: 3g (6%)Fat: 1g (2%)Sodium: 196mg (9%)Fiber: 2g (8%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Sweet Corn Salsa Step-by-Step Photos

corn kernels sliced off an ear of corn in a baking tray

Prep the corn: Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.

Diced roma tomatoes on a cutting board

Prepare the other vegetables: Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.

Diced jalapeño, red onion, and chopped cilantro

Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.

lime juice being drizzled over the bowl of salsa ingredients

Assemble the salsa: Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.

Stirred fresh corn salsa in the bowl

Combine and Serve: Stir until everything is combined and coated in juice and salt. Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.

overhead view of a bowl full of corn salsa

What Else Can You Add?

If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:

Avocado (the fat will balance the heat nicely)
Cotija cheese
Green onion (a great sub for red onion, if needed)
Black beans
Red bell pepper

How to Serve Corn Salsa

Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I think it’s delicious on top of my Fish Tacos as the sweet, tangy crunch is the PERFECT contrast to the flaky fish. It also pairs wonderfully with our easy Chicken Enchiladas to cut through the richness. But if you’re in the mood for something veggie-packed, try it alongside Sheet Pan Portobello Fajitas; the earthy mushrooms really benefit from the zing of the salsa.

More Easy Corn Recipes To Try:

I love how this Grilled Corn on the Cob keeps things budget-friendly with just fresh corn, butter, sea salt, and a little grill time!
These Sweet Corn Fritters turn fresh corn, feta, green onions, and cornmeal into crispy little skillet cakes.
The raw corn in this Sweet Corn Salad adds crisp sweetness against the creamy avocado and tangy lemon dressing…SO good.

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Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth