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Corn Salsa Recipe

4.99 from 51 votes

This easy corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls!

Prep Time: 15

Cook Time: 0

Chill time: 1

Total Time: 1 15

Yield: 6 servings

Course: Appetizer, Side Dish

Cuisine: Mexican

Ingredients

2 cups cooked sweet yellow corn kernels, cut off the cob (from 3 cobs*)
2 small vine ripe tomatoes (seeded and diced)
1/2 cup red onion (diced)
1 scallion (diced)
1 jalapeño (diced (remove seeds for mild))
2 tbsp chopped cilantro
1 fresh lime (juice of)
kosher salt and fresh pepper to taste

Instructions

Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.

Video

Notes

*If using frozen, thaw first.

To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.

To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.

To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.

Nutrition

Serving: 1/2 cup, Calories: 57kcal, Carbohydrates: 12g, Protein: 2g, Fat: 0.5g, Sodium: 10mg, Fiber: 2g, Sugar: 4g

- WW Points: 0

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