Corn Salsa


My favorite part of going to restaurants like Chipotle or Qdoba is the corn salsa. I’ve loved it since the first day I tasted it my freshman year of college in Milwaukee. The corn salsa at those places is typically a medium on the spiciness scale, but I decided to try making it a little spicier since that’s how I like my other salsa. If you don’t want it to be so spicy, try substituting a can of diced green chilies instead of jalapenos – or simply leave out the juice from the can of jalapenos.

The recipe is super easy to make and doesn’t require chopping jalapenos. I had a really bad experience making salsa a few years ago. The pepper burn I got from the capsaicin oil provided me with 18 hours of excruciating pain. I tried every remedy I could find online and nothing worked. I’ve been literally petrified of touching them ever since.

Serve with whatever you want: on tacos, in burritos, with tortilla chips, anything you want. Or try some tequila lime chicken topped with corn salsa!

Corn Salsa
Prep time: 
Total time: 
Serves: 5 cups
  • 3 cups corn kernels
  • 1 can diced jalapenos (about ½ cup)
  • ½ cup diced green bell pepper
  • ⅓ cup diced red onion
  • ¾ cup chopped fresh cilantro
  • 3 tablespoons lime juice
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  1. In a large bowl, mix together all ingredients, stir to combine.
  2. Allow salsa to sit for a few minutes before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: