Name: Easy Corn Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 1 (15.25 ounce) can sweet corn, drained; 1 orange bell pepper, chopped; 1 red onion, chopped; 1 jalapeno pepper, seeded and minced; 1 tablespoon chopped fresh cilantro, or more to taste; 1 tablespoon fresh lime juice, or to taste; 1 teaspoon honey; 0.5 teaspoon crushed red pepper; salt and black pepper to taste

Prep Time:

15 mins

Total Time:

15 mins

Servings:

6

Jump to Nutrition Facts

This colorful corn salad recipe is easy to make with basic ingredients. It’s the perfect make-ahead appetizer or to

How to Make Corn Salsa

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Corn Salsa Ingredients

These are the canned and fresh ingredients you’ll need to make this homemade corn salsa recipe:

Vegetables: You’ll need canned corn, an orange bell pepper, a red onion, and a jalapeño.
Cilantro: Fresh cilantro adds flavor and color.
Lime juice: Brighten things up with fresh lime juice.
Honey: Honey lends subtle sweetness.
Seasonings: The corn salsa is seasoned with red pepper flakes, salt, and pepper.

Tip from recipe creator Jeannine Maxwell: “You can use steamed or grilled fresh corn (cut off the cob) if you prefer.”

How to Make Homemade Corn Salsa

Simply combine all the ingredients in a bowl and stir. That’s it! Find the full, step-by-step recipe with detailed instructions below.

How to Serve Corn Salsa

Pair this easy corn salsa with tortilla chips (store-bought or homemade) or use it as a topping for tacos, burritos, burrito bowls, and fajitas.

Can You Make Corn Salsa Ahead of Time?

Yes! In fact, since the flavors meld over time, this corn salsa is actually better if you make it the day before you plan to serve it. However, it’s still delicious if you make it at the last minute.

How to Store Corn Salsa

Store your leftover corn salsa in an airtight container in the refrigerator for up to one week.

Allrecipes Community Tips and Praise

“I make this salsa ALL the time,” says Debb. “So easy and so tasty. Sometimes I mix it with a simple bean salad recipe and just have a bowlful for lunch!”

“Delicious and flavorful,” raves Arlene C. Pesigan. “I tried a sample after making it and it was refreshingly delightful! I used a 16-oz. bag of frozen white corn instead of the canned ones and just thawed before mixing everything together.”

“This corn salsa is awesome,” according to kthorn50. “I squeezed half a lime in it. Also, it's even better when it sits in the fridge. I guess the juices soak in better once it sits. It is really great and I've made it several times now to go on salad with chipotle marinated chicken breast.”

Editorial contributions by Corey Williams

Ingredients

1 (15.25 ounce) can sweet corn, drained
1 orange bell pepper, chopped
1 red onion, chopped
1 jalapeño pepper, seeded and minced
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon fresh lime juice, or to taste
1 teaspoon honey
½ teaspoon crushed red pepper
salt and black pepper to taste

Directions

Stir corn, bell pepper, red onion, jalapeño, cilantro, lime juice, honey, crushed red pepper, salt, and pepper together in a bowl. Chill until ready to serve.

Dotdash Meredith Food Studios

Tips

You can use steamed or grilled fresh corn (cut off the cob) if you prefer.

Try to make this salsa the night before, but it's still good when made on the fly!

Nutrition Facts (per serving)

65	Calories
0g	Fat
15g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 65
% Daily Value *
Total Fat 0g	1%
Sodium 212mg	9%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	6%
Total Sugars 6g
Protein 2g
Vitamin C 41mg	206%
Calcium 8mg	1%
Iron 0mg	1%
Potassium 83mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.