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Crisp corn salsa in a bowl with sweet yellow kernels, red onion, and cilantro showing a glossy lime dressing.

Corn Salsa

Rebecca Blumer
This crisp corn salsa combines sweet raw kernels, zesty lime juice, red onion, and jalapeño with warm spices for a quick, vibrant topping for tacos, bowls, or chips.
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Prep Time 20 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Course Appetizer, Salsa
Cuisine Mexican
Servings 8 servings
Calories 92 kcal

Equipment

  • medium serving bowl
  • Cutting board
  • Chef’s knife

Ingredients
 

  • 3 cups raw corn kernels from about 4 cobs of shucked sweet corn
  • 1 cup finely chopped red onion about ½ medium onion
  • 1 diced ripe avocado Optional
  • ½ cup finely chopped fresh cilantro about 1 bunch
  • 1 to 2 medium jalapeños, finely chopped use 1 for mild-to-medium salsa or 2 for more spicy salsa
  • ¼ cup lime juice about 2 limes, to taste
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon fine salt

Instructions
 

  • Add the corn, red onion, optional avocado, cilantro, jalapeño, lime juice, vinegar, chili powder, cumin, and salt to a medium serving bowl, then toss gently until coated. The kernels should look lightly shiny, with cilantro and spices distributed throughout the bowl.
  • Taste the salsa and adjust it with more vinegar for sharper tang, more lime juice for citrus brightness, another pinch of salt for fuller flavor, or more jalapeño for heat. The best balance tastes sweet first, then tangy, with a warm jalapeño finish rather than an overpowering burn.
  • Set the bowl aside for 20 minutes before serving. As it rests, the corn softens slightly at the surface and the lime-cumin aroma becomes more rounded.

Notes

Ingredient tip: Rinse chopped red onion under cold water and dry it completely before mixing to tame its sharp edge while keeping its crunch.
Heat level: Remove jalapeño seeds and inner ribs first, then taste a small piece before deciding whether to add the second pepper.
Moisture control: Spoon off accumulated liquid with a slotted spoon before serving if the vegetables release moisture, then refresh with a squeeze of fresh lime juice.
Storage: Store covered in the refrigerator for 3 to 4 days. Freezing is not recommended because the raw vegetables lose their crisp texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 92kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 152mgPotassium: 260mgFiber: 3gSugar: 3gVitamin A: 180IUVitamin C: 12mgCalcium: 15mgIron: 1mg
Keyword cilantro lime, corn salsa, jalapeño, sweet corn
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