By vanillaandbean.com
6-Ingredient Mexican Corn Salsa
Instructions
Prep:10min
A fresh and simple 6 Ingredient Corn Salsa Recipe for summer! We love corn salsa for tacos, but it's also delicious as a dip, or scoop, with tortilla chips. Take the spicy up for a little mouthburn or keep it mellow! This recipe is vegetarian + vegan and gluten free. | This recipe yields 2 1/4 C (365g)
Updated at: Wed, 08 Oct 2025 15:09:53 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
7
Low
Nutrition per serving
Calories64.3 kcal (3%)
Total Fat0.9 g (1%)
Carbs14.3 g (5%)
Sugars5 g (6%)
Protein2.4 g (5%)
Sodium494.5 mg (25%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
260gCorn Kernels
fresh off the cob, about two ears
35gRed Onion
minced, about 1/4 of a red onion
55gGreen Bell Pepper
or Red, minced, about 1/2 a bell pepper
1.5 TbsJalapeño
fresh or pickled, adjust to taste remove ribs and seeds to quell the spicy if desired
2 TbsFresh Lime Juice
3 Tbscilantro
finely chopped
Fine Sea Salt
Ground Pepper
Fresh, optional
Instructions
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Notes
1 liked
0 disliked
Crispy
Delicious
Easy
Fresh
Go-to
It was a hit at the potluck! I doubled it and am glad I did - didn’t have much left at the end. I used frozen corn instead of fresh, and a mix of white and yellow corn. Make sure it’s good quality corn if you use frozen. You can leave it out to thaw in the fridge or on the counter, or on low power in the microwave. I found this recipe while trying to look up an old corn salsa recipe a friend used to make. Her version was just corn, cilantro, lime, and salt. But I do like the addition of onion and pepper in this recipe.
