Dinner

Quick Mexican Corn Salsa Recipe

Name: Quick Mexican Corn Salsa Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 cups fresh sweet corn kernels; 1/3 cup red onions, finely diced; 2/5 cup green bell pepper, finely diced; 2 tbsp jalapeno, minced; 4 tbsp cilantro, freshly chopped; 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

Byanna orden July 22, 2026July 22, 2026

Jump to Recipe

Introduction

This Quick Mexican Corn Salsa is a vibrant, zesty side that’s perfect for any occasion. Bursting with fresh corn, lime, and a hint of spice, it’s a deliciously simple way to brighten up your meals.

A shiny silver spoon holds a colorful mix of diced yellow corn, small pieces of green jalapeño, finely chopped purple onion, and bits of fresh green herbs, all evenly mixed together. This spoon is above a clear glass bowl filled with the same vibrant corn salad, showing many yellow, green, and purple bits spread evenly. The bowl sits on a white marbled surface with a light beige cloth nearby, with green jalapeños and a sliced lime in the background slightly out of focus. The image is bright with natural light highlighting the fresh texture and colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh sweet corn kernels
1/3 cup red onions, finely diced
2/5 cup green bell pepper, finely diced
2 tbsp jalapeno, minced
3 tbsp lime juice, freshly squeezed
4 tbsp cilantro, freshly chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground cumin
1 tbsp extra virgin olive oil

Instructions

Step 1: In a large bowl, combine the sweet corn kernels, finely diced red onions, green bell pepper, and minced jalapeno.
Step 2: Add the freshly squeezed lime juice, chopped cilantro, kosher salt, black pepper, ground cumin, and extra virgin olive oil to the bowl.
Step 3: Gently toss all the ingredients together until well mixed and evenly coated with the lime juice and olive oil.
Step 4: Let the salsa sit for at least 15 minutes to allow the flavors to meld before serving. Serve fresh or chilled.

Tips & Variations

For a smoky flavor, try using grilled or roasted corn instead of fresh raw kernels.
If you prefer less heat, omit the jalapeno or substitute with a mild pepper.
Add diced tomatoes or avocado for extra freshness and creaminess.

Storage

Store the salsa in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but you can re-stir and chill before serving again. Avoid freezing as it may affect the texture of the corn and vegetables.

How to Serve

A close-up view of a spoonful of a colorful corn salad held above a clear bowl filled with the same salad. The salad has three main layers mixed together: bright yellow corn kernels, small pieces of purple-red onion, and chopped green jalapeño peppers, all mixed with fresh green herbs. The spoon shows the texture clearly with small chunks and juice glistening. Around the bowl, there is a white cloth on a white marbled surface, and blurred lime halves and green peppers can be seen in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this salsa?

Yes, you can use thawed frozen corn if fresh is unavailable, but fresh corn will give a sweeter, crunchier texture.

How spicy is this salsa?

The heat mostly comes from the jalapeno; you can adjust the amount to suit your taste or omit it for a milder salsa.