Quick Mexican Corn Salsa Recipe
This Quick Mexican Corn Salsa is a vibrant, fresh, and easy-to-make salsa perfect for summer cookouts, taco nights, or any gathering. Sweet corn kernels mix with crisp red onion, bell pepper, and a mild kick of jalapeño, all brought together by a tangy lime juice dressing with cumin and fresh cilantro. It’s a healthy and flavorful side or topping that adds a delicious brightness to chips, tacos, grilled meats, and more.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 cups of salsa 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 cups fresh sweet corn kernels
- 1/3 cup red onions, finely diced
- 2/5 cup green bell pepper, diced
- 2 tbsp jalapeño, minced (remove seeds for less heat)
- 4 tbsp cilantro, freshly chopped
Seasoning and Dressing
- 3 tbsp lime juice, freshly squeezed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1 tbsp extra virgin olive oil
Instructions
- Prepare All Vegetables: Finely dice the red onions and mince the jalapeño, removing seeds if you prefer less heat. Dice the green bell pepper into small, uniform pieces about the same size as the corn kernels. If using fresh corn on the cob, carefully cut the kernels off with a sharp knife; if using pre-shucked corn, simply measure 2 cups. Roughly chop the fresh cilantro and set aside.
- Build the Salsa Base: In a medium bowl, combine the prepared corn, diced onions, diced bell pepper, and minced jalapeño. Pour the lime juice over the vegetables to slightly soften the onions and mellow the jalapeño’s heat while sitting. Add kosher salt, black pepper, ground cumin, and drizzle with extra virgin olive oil. Mix to combine.
- Combine and Chill: Gently fold in the fresh cilantro last to keep it bright and fragrant. Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld and intensify. The salsa tastes even better after several hours or overnight. Stir before serving to redistribute any settled liquid.
Notes
- Use fresh corn for the best sweetness and crunch; frozen or canned corn can be used but must be fully thawed, drained, and patted dry to avoid watery salsa.
- Adjust jalapeño quantity to suit your preferred spice level; serrano peppers or pickled jalapeños can be used as alternatives.
- Soak diced onion in cold water for 10 minutes if raw onion flavor is too strong, then drain and pat dry.
- For a smoky flavor, lightly char the corn kernels in a hot skillet before mixing them in.
- Add only half the lime juice before chilling; add the remaining lime juice right before serving to avoid sogginess.
- Store salsa in an airtight container in the fridge for up to 3 days; stir well before serving.
- Omit or substitute cilantro with parsley if desired.
Keywords: Mexican corn salsa, fresh corn salsa, easy salsa recipe, summer salsa, taco topping, fresh salsa
Find it online: https://foodbylina.com/quick-mexican-corn-salsa-recipe/
