RecipeCorn Salsa

Nutrition Facts
Amount per Serving
  • Calories: 35
  • Protein: 1 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 7 g
  • Dietary Fiber: 1 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 140 mg

Imagine salsa becoming even more delicious, more crave-worthy and more irresistible. Yes, it’s possible! In this version, I’ve added fresh grilled corn, sweet and caramelized, to level up the flavor of juicy tomatoes, spicy jalapeños, citrusy lime juice and other yummy seasonings. It’s a dipper’s delight. Choose your favorite vehicle—crudité, whole grain pita or chips—and dive in. I also love to toss this corn salsa into salads and I use it as a tasty topper for tacos. It’s so yummy on everything!

A few notes:

• When fresh corn is available, I recommend using 4 ears of corn, freshly grilled or oven-roasted. When you don’t have fresh corn on hand, swap in a 12oz bag of frozen corn, thawed and patted dry. You can always use 2 cups canned corn, drained and patted dry.

• My family prefers this salsa without cilantro. However, I’ve included it in as an optional ingredient if you’d like to toss it in.

• If you dislike like heat, remove jalapeño seeds before mixing them in, or skip the jalapeños completely. It’ll still be delicious!

• I use Roma tomatoes because they have less liquid than traditional tomatoes. You can also choose to quarter cherry or grape tomatoes.

• This will keep in the fridge for about 4 days. You can also freeze it for future meals.

• Toss leftovers into salads, soups, egg dishes, casseroles, chilis… just about anything!

  • Prep time
  • Total Time
This recipe makes ~4½ cups
  • • 4 to 5 ears fresh grilled corn, cut off the cob (~2 cups kernels)*
  • • 2 Roma tomatoes, chopped (or 1 cup cherry tomatoes, quartered)
  • • 2 jalapeños, sliced (remove seeds if you don’t like heat)
  • • ½ to 1 cup red onion, diced
  • • 2 to 3 tablespoons lime juice
  • • ¼ to ½ teaspoon kosher salt
  • • ¼ teaspoon ground black pepper
  • • ¼ cup minced fresh cilantro, optional
  • • ½ teaspoon cumin, optional
  • • ¼ teaspoon smokey paprika, optional

*You can also use 12 ounces frozen corn, thawed and patted dry


Add all ingredients to a large bowl and mix. Taste and add more lime juice, herbs, salt, pepper, and other preferred seasonings.

This will keep in the fridge for about 4 days, but is best enjoyed fresh. You can also freeze for future meals.

Nutrition information provided for ½ cup.

Watch me whip it up:


Try my Southwestern Corn Salad.