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Close up shot of bowl of corn salsa with chips around the bowl
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5 from 8 votes

Corn Salsa

This vibrant corn salsa is full of all of your favorite Mexican flavors. Easy to make in less than 10 minutes, serve it as an appetizer with chips or as a topping on taco Tuesday.
Course Salad, Side
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 100kcal
Author Yumna Jawad


  • 1 12- ounce bag of frozen sweet yellow corn defrosted and drained
  • 1 4 ounce can diced chili peppers
  • 1 small jalapeño seeded and diced
  • ½ small white or red onion finely chopped
  • ½ cup fresh cilantro chopped
  • ¼ cup lime juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • Place all the ingredients together in a bowl and stir to combine. Taste and adjust the seasoning or add more lime juice or jalapeño pepper according to taste.
  • Transfer to a serving bowl and serve with tortilla chips.


Storage: Store covered in the fridge and it will keep well for up to 4 days.


Calories: 100kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 274mg | Fiber: 3g | Sugar: 5g | Vitamin A: 441IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg