Corn Salsa
Corn salsa is a delicious dip made with corn, diced tomatoes, red onion, Serrano peppers, garlic, cilantro, and lime juice. Just prep the ingredients and toss together and it’s ready to eat! It’s spicy, cold, and brings the heat. Perfect for taco night, chip dipping, topping grilled chicken or fish, or just eating by the spoonful. Serves 10-12 people (makes 5½ cups) using simple ingredients.
introThis spicy corn salsa is about to become your new favorite dip!
Canned corn gets mixed with diced tomatoes, red onion, serrano peppers, garlic, cilantro, lime juice, and cumin. The whole thing takes 5 minutes to stir together and tastes fresh, juicy, and seriously flavorful. The serrano peppers bring real heat, so if you love spicy food, this is for you.
I love keeping a big batch of this in the fridge because it works with everything. Scoop it with tortilla chips, pile it on tacos, spoon it over grilled chicken or fish, or eat it straight with a spoon (no judgment!). It’s cold, crunchy, and addictive.
Fair warning: this salsa is quite spicy. If you can’t handle heat, use jalapeños instead of serranos or cut back on the peppers altogether.
More Fresh Salsas & Dips
- Guacamole – Fresh avocado dip
- Pico de Gallo – Classic tomato salsa
- Homemade Salsa – With corn and peppers
- Pineapple Mango Salsa – Sweet and spicy
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Corn – I made this with canned corn because it’s easy for prep but you can also use frozen corn or fresh corn as well. I prefer to cook and cool the frozen and fresh corn if possible. Just be sure to drain and rinse the corn really well.
- Tomatoes – Use 2 small or 1 large tomato. Any tomato variety works! I like to use Roma tomatoes because they have fewer seeds. Cherry and grape tomatoes work well too and can come in different colors.
- Red Onion – I like this for the flavor and color but you can substitute any onion you like. A sweet, Vidalia onion adds great flavor too!
- Serrano Pepper – This is what makes it SPICY! Use jalapeños for slightly less heat, or reduce the amount if you’re sensitive to them. Be sure to remove the ribs and seeds and wear gloves when prepping if possible.
- Garlic – Fresh minced garlic or 1 teaspoon pre-minced both work. Sprinkle in some garlic powder if you don’t have any fresh.
- Cilantro – Wash, dry, and chop it fine. Leave it out or substitute for thin sliced green onions if you don’t like cilantro.
- Lime Juice – Fresh lime juice is best!
- Cumin – Adds great flavor. If you like things smokier, add in a dash of chipotle powder.
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How To Make Corn Salsa
- Rinse the corn if using canned. Let drain completely or pat dry then add to a large mixing bowl.
- Add tomatoes, red onion, scallions, finely diced Serrano pepper, minced garlic, and chopped cilantro. Stir in the lime juice, cumin, salt, and pepper. Adjust seasoning. Chill for 20 minutes for best results.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store in an airtight container for up to 4-5 days. Drain any excess liquid and give it a good stir before eating.
Best Cold: This tastes best cold, so chill for at least 20-30 minutes before serving if your vegetables aren’t already cold.
Gets Spicier: The heat builds as it sits because the peppers continue releasing their oils. If you’re sensitive to spice, serve it fresh.
Variations
- Black Bean Corn Salsa: Add 1 can drained and rinsed black beans for protein and heartiness.
- Less Spicy: Use jalapeños instead of serranos, or use just half the pepper.
- More Spicy: Add diced habanero or a dash of cayenne pepper.
- With Avocado: Dice avocado and fold in right before serving for creamy richness.
- Roasted Corn: Use roasted corn (canned, frozen, or fresh) for a smoky flavor.
- No Cilantro: Skip the cilantro if you hate it. Add extra scallions instead.
- Different Peppers: Try poblano peppers for mild heat or habanero for extreme heat.
- Add Bell Pepper: Dice yellow or red bell pepper for extra crunch and sweetness.
Ways to Use Corn Salsa
- With Chips – Classic tortilla chip dip
- Taco Topping – Pile on fish, chicken, or beef tacos
- Burrito Bowl – Add to rice bowls
- Grilled Protein – Spoon over grilled chicken, fish, or steak
- Nachos – Layer on top of nachos
- Salad – Toss with lettuce for a taco salad
- Eggs – Top scrambled eggs or omelets
- Baked Potatoes – Loaded baked potato topping
Frequently Asked Questions
It’s quite spicy! Serrano peppers bring some real heat. If you don’t love spicy food or can’t handle heat, this may not be for you. Use jalapeños for less spice or reduce the amount of peppers.
Yes! Use jalapeños instead of serranos, use only half the pepper, or remove all the seeds and membranes where most of the heat lives.
The recipe was made with canned corn for ease of prep. Frozen or fresh corn work just fine. Cook them first and let cool completely before mixing.
Nope! It’s a fresh salsa that doesn’t require any cooking. Just chop, mix, and chill.
Absolutely! Add 1 can of drained and rinsed black beans for black bean corn salsa.
Just skip it! The salsa will still taste great. Add extra scallions if you want more fresh herb flavor.
Yes! Make it up to 4-5 days ahead. It actually gets more flavorful as it sits, but also spicier as the peppers release more heat.
Recipe Tips & Tricks
- Use cold vegetables for best results, or chill the salsa for 20-30 minutes before serving.
- Rinse and drain the corn well so it’s not watery.
- Dice the serrano pepper finely so the heat distributes evenly. Remove seeds and membranes if you want less heat.
- Don’t skip the fresh lime juice. It’s what brings it all together.
- Chop cilantro fine so it mixes in instead of clumping.
- Taste and adjust salt, pepper, and lime juice before serving.
- This gets spicier as it sits because peppers continue releasing oils.
- Use fresh corn on the cob if you prefer. Just cook the corn, then cut off the cob with a sharp knife. You will need about 5 ears of corn.
This easy corn salsa recipe is fresh, flavorful, and takes just 5 minutes! Make a batch for taco night or chip dipping.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Corn Salsa Recipe
Ingredients
- 30.5 ounces corn kernels
- 2 small vine ripe tomatoes diced
- ½ medium red onion finely diced
- 1 green onion sliced
- 1 Serrano pepper finely diced
- 2 cloves garlic minced
- ¼ cup cilantro finely chopped
- 1 tablespoon lime juice
- ½ teaspoon cumin
- salt & pepper to taste
Instructions
- Drain and rinse the corn really well. Pat dry if needed.
- Add corn to a large mixing bowl.
- Then add in the rest of the ingredients, the diced tomatoes, diced onion, sliced scallions, diced pepper, minced garlic, chopped cilantro, lime juice, and spices.
- Stir well.
- Chill 20 minutes for best results or enjoy right away.
Notes
- Use cold vegetables for best results, or chill the salsa for 20-30 minutes before serving.
- Rinse and drain the corn well so it’s not watery.
- Dice the serrano pepper finely so the heat distributes evenly. Remove seeds and membranes if you want less heat.
- Don’t skip the fresh lime juice. It’s what brings it all together.
- Chop cilantro fine so it mixes in instead of clumping.
- Taste and adjust salt, pepper, and lime juice before serving.
- This gets spicier as it sits because peppers continue releasing oils.
- Use fresh corn on the cob if you prefer. Just cook the corn, then cut off the cob with a sharp knife. You will need about 5 ears of corn.
Nutrition
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