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Corn Salsa is the ultimate addition to your summer menu! Made with smoky grilled corn, crisp bell peppers, spicy jalapeños, and a sweet and tangy cilantro lime dressing, this corn salsa is light, fresh, and bursting with flavor.
Crazy Easy + Delicious Corn Salsa
Looking for a salsa that's bursting with flavor, easy to whip up, and anything but ordinary? This Corn Salsa is about to become your new go-to summer dish!
With layers of flavor from the charred corn, sweet bell peppers, spicy jalapeño, salty feta, and tangy honey lime dressing, this corn salsa delivers incredible flavor with minimal effort. It is a lot like my Black Bean and Corn recipe-just paired down to let the flavor of sweet summer corn shine through.
Whether you're scooping it up with chips, piling it on burritos, or serving it alongside grilled meats, this simple corn salsa adds a fresh, vibrant twist to any meal.
Happy Cooking! xo Kristen
Recipe Highlights
Ingredients Needed For Corn Salsa
- Corn: While fresh summer corn on the cob is best, you can opt to use defrosted corn kernels in place of the grilled corn.
- Peppers: Use a sweet bell pepper (any color) for fresh flavor and a jalapeño pepper for a bit of heat.
- 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
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Grill Corn. Brush husked corn with a bit of oil and grill on a grill plate or preheated grill until the corn kernels are slightly charred and tender.
No Fresh Corn?
Toss 3 cups of defrosted corn kernels with 2 teaspoons of olive oil and roast at 400℉ for 15 minutes until golden. Let cool slightly and prepare salsa.
- 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
- 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.
- 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.
- 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.
Serving Suggestions
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 salsa to Taco Pizza, Taco Salad, Southwestern Chicken Salad, or Tostadas for another layer of delicious flavor.
More Delicious Recipes Featuring Corn
- Air Fryer Corn on the Cob
- Succotash
- Hot Corn Dip
- Corn Casserole
- Potato Corn Chowder
- Instant Pot Corn on the Cob
- Corn and Tomato Salad
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Corn Salsa
Video
Ingredients
- 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
Instructions
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 4 ears corn on the cob (husked) 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.
Prepare Salsa
- 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 1 tablespoon honey, 1 teaspoon kosher salt, 1 teaspoon hot sauce, ½ teaspoon fresh minced garlic, and the zest and juice of 1 large lime.
- Add the corn to the dressing, along with 1 small jalapeno (minced), 1 large red bell pepper (diced), ¼ cup minced red onion, and ¼ cup chopped fresh cilantro. Stir to incorporate. Cover and refrigerate for 1-2 hours for flavors to develop.
- Right before serving, add ¼ cup crumbled queso fresco or feta cheese and toss again before serving. Serve with tortilla chips, corn chips, or as a side.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this salad so much! It's what's on the menu for Mother's day ❤
I've made this many times and will be making it again this weekend for the 4th of July! Thanks for the great recipe.
So glad you enjoy this so much Renee!
The list of what this goes well with is endless!!
I don't even know how I found this recipe all I do know that it is now a favorite of ours. I only has green peppers I used red onion and grilled my corn earlier in the day. It was truly wonderful and we'll make it again and again. I took a picture but it was almost gone before I remembered.
I love, love hearing how much you enjoy this Deborah! So glad you found it!
That really does look delicious! Thanks for the shout-out for my green bean and tomato summer salad!
You are welcome! We love your summer salad.
This looks amazing!! Grilling corn makes it soooo much better. I can't wait to try this!!
It is a great trick Kasey. The grilling of the corn, gets it so sweet!
I would recommend making a double batch! Once you take a 'taste' you won't stop!
YAY!!!! Love hearing this Sarah!