Corn Salsa is the ultimate addition to your summer menu! Made with fresh corn, bell peppers, jalapenos, cilantro, and a sweet and spicy dressing, this corn salsa is light, fresh, and bursting with flavor.
Made with grilled corn, sweet bell peppers, spicy jalapenos, and salty feta cheese, this corn salsa is incredibly fresh and flavorful. But the sweet and tangy dressing that pulls this whole dish together is what makes this recipe for corn salsa the best!
The dressing for this corn salsa stars honey, fresh lime zest, lime juice, and minced garlic. It brings out the sweetness in the corn and adds an acidic brightness to the salsa with the lime juice. Irresistibly good!
why you will love corn salsa
- Easy Recipe. This recipe for corn salsa only takes a few minutes of hands-on prep, yet delivers a dish with layers of flavor.
- Endless Uses. Corn Salsa is an obvious appetizer choice, but it also can be served on top of fajitas, burritos, and salads or as a side dish to any meal.
- Can be Made with Frozen Corn. While fresh corn is best, you can roast frozen corn kernels for a similar result.
- Adaptable for Allergies/Food Sensitivities. Corn Salsa is already naturally gluten-free, egg-free, soy-free, and nut-free. You can omit the cheese for a dairy-free dish.
Ingredients Needed For Corn Salsa
- Corn: For this salsa, you can use fresh corn on the cob or frozen corn kernels. Instead of grilling frozen corn kernels as you would for fresh corn on the cob, you would roast the kernels in the oven for similar results.
- Bell Pepper: I recommend using a red, orange, or yellow bell pepper for a sweet, fresh flavor.
- Jalapeno Pepper: I recommend removing the seeds and ribs of the jalapeno to keep this salsa from being overly spicy. And feel free to omit the jalapeno if you don't like spicy foods.
- Cilantro: Skip the cilantro if you are someone who has an aversion to cilantro.
- Cheese: Finishing the salsa with crumbled queso fresco or feta adds a salty, creamy bite but is an optional addition.
- Honey Lime Dressing: This dressing is made with honey, lime zest, fresh lime juice, kosher salt, and garlic. It is what makes this salsa so irresistibly good.
How to Make Corn Salsa
Step One: Prepare Corn. For homemade corn salsa, you can choose to grill corn on the cob, air fry corn on the cob, or cook on the stovetop using a grill pan. Any of these methods will help to develop the sweetness of the corn and help to char the corn kernels which adds a layer of flavor to the salsa.
Step Two: Prepare Honey Lime Dressing. While the corn is grilling, use that time to whisk together the honey lime dressing for the salsa, to maximize your prep time. Keep in mind that when working with fresh limes, it is best to zest the lime prior to juicing them. Once you cut the lime open, it is next to impossible
Step Three: Remove Corn from Cob. A great tip when slicing corn off the cob is to place the tip of the corn cob into the opening on a bundt cake pan and then carefully slice off the kernels. All the corn will fall into the bundt pan, leaving your kitchen counters free from random corn kernels.
Step Four: Toss Corn Salsa Together. Add the corn, along with the minced jalapeno, bell pepper, and cilantro to the honey lime dressing and stir it together to fully incorporate. While you can dig in right away, it is best to cover and refrigerate the salsa for 1-2 hours to allow the flavors to marry together.
Step Five: Add Cheese and Serve. Right before serving this corn salsa, crumble the cheese over the salsa, give it a good stir, and then transfer it to a serving bowl.
How to Serve Corn Salsa
This corn salsa is extremely versatile. It can be served as an appetizer with tortilla chips, as a side dish for Tex-Mex dishes, as a topping for tacos, or as a light salad. Below are a few of my favorite suggestions, but use your imagination or taste buds to guide you.
- Use this corn salsa as a topping to add flavor to tacos, be it Beef Tacos, Shrimp Tacos, Cauliflower Tacos, Lentil Tacos, or Instant Pot Chicken Tacos.
- Elevate Honey Lime Chicken Fajitas, Vegetarian Fajitas, Instant Pot Chicken Fajitas, or Crockpot Steak Fajitas by finishing them with a scoop of corn salsa.
- Add corn sala to Taco Pizza, Taco Salad, Southwestern Chicken Salad, or Tostadas for another layer of delicious flavor.
Corn Salsa is best served after being refrigerated for at least an hour before serving. However, it can be prepped up to 48 hours in advance for parties and leftovers will last in an airtight container for up to 4 days in the refrigerator.
FAQs on Fresh Corn Salsa
Grilling your corn will add a delicious layer of flavor to the corn salsa. However, there is absolutely no need to cook corn prior to eating it. You can simply cut the corn off the cob or even use defrosted corn kernels to make this corn salsa if desired.
Absolutely! One of my favorite things to do with leftover corn is to use it to prepare this salsa.
More Delicious Recipes Featuring Corn
- Air Fryer Corn on the Cob
- Hot Corn Dip
- Corn Casserole
- Potato Corn Chowder
- Instant Pot Corn on the Cob
Serve this Corn Salsa as an addictive chip dip or as a topping for any taco, salad, or fajita. I would love to know your favorite way to dish it up--let me know in the comments.
- olive or canola oil for greasing grill
- 4 ears corn on the cob husked
- 1 large red bell pepper diced
- 1 small jalapeno seeded and finely minced
- ¼ cup chopped fresh cilantro
- ¼ cup minced red onion optional
- ¼ cup crumbled queso fresco or feta cheese optional
Honey Lime Dressing
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce
- 1 large lime juice and zest
- ½ teaspoon fresh minced garlic
To Grill Corn
- Rub the grates of a grill or grill pan with oil. Preheat the grill or a grill pan to medium-high heat. Once heated, add the husked corn right to the grill or grill pan and grill for 10-15 minutes until beginning to char, turning the corn frequently. Remove corn from grill and allow to cool until cool enough to be handled.
- Remove the corn kernels from the cobs of corn using a sharp knife. A great way to do this is to place corn cobs in the center of a Bundt pan and cut off the kernels with a sharp knife, the kernels will fall directly into the cake pan instead of all over the kitchen.
- In a large mixing bowl, combine honey, hot sauce, lime juice, lime zest, salt, and garlic together.
- Add the corn to the dressing, along with the minced jalapeno, diced bell pepper, onion if using, and cilantro. Stir to incorporate.
- Cover and refrigerate for 1-2 hours for flavors to develop.
- Right before serving, add the crumbled cheese and toss again before serving. Serve with tortilla chips, corn chips, or as a side.