This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.

Enjoy this Corn Salsa with tortilla chips – or use it in your favorite Mexican recipes for a fresh new twist!

Corn with diced onions in a white bowl.

Pin this now to find it later

Pin It

Corn Salsa

Cinco de Mayo is coming up and I have to admit that I’m kind of excited! I think it excites me more than Christmas if I were being completely honest! As you know, Mexican and Southwest-inspired dishes are my fave – so you know we’ll have more than enough food for our fiesta! I’m still working out the details, but I’m really thinking about adding this Corn Salsa to the menu. It’s so versatile, easy, and delicious!

Fresh ingredients in a white bowl.

This recipe calls for 2 jalapenos. I note in the recipe to keep the seeds depending on the spiciness level your family prefers. For the jalapenos, I deseed one, throwing those seeds away, and I keep the seeds in the other pepper – that seems to be the perfect spiciness level for my family. I also cheat and throw the red onion, jalapeno, and cilantro into the food processor for a few pulses so I don’t really have to do much chopping!

We enjoy this Corn Salsa with tortilla chips …. and my favorite – in Homemade Burrito Bowls!! Heck, we’ve even eaten this as a stand alone side dish, like a cold salad before because it’s so good!

A close up of fresh ingredients in a white bowl.
Corn in a white bowl for texture.

Other recipes you may enjoy

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Corn Salsa in a white bowl,
No ratings yet
Servings: 10 servings

Corn Salsa

By Jamie Sherman
Enjoy this Corn Salsa with tortilla chips – or use it in your favorite Mexican recipes for a fresh new twist!
Prep: 5 minutes
Total: 5 minutes

Would you like to save this?

We’ll email this post to you, so you can come back to it later!

Ingredients 

  • 1 bag frozen corn, thawed and drained, 12 ounces
  • 2 jalapenos, finely chopped (keep seeds depending on spiciness level you prefer)
  • ½ cup finely chopped red onion
  • Handful of chopped fresh cilantro
  • Juice of 2 limes
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions 

  • In a large bowl, combine all ingredients. Refrigerate for at least 2 hours to blend the flavors before serving.

Notes

  • Adjust the spiciness of the salsa by not removing all of the seeds in your jalapeño.

Nutrition

Calories: 40kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 233mg, Potassium: 100mg, Fiber: 1g, Sugar: 2g, Vitamin A: 128IU, Vitamin C: 6mg, Calcium: 4mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.