"I had to make something QUICK for a Mexican themed birthday party, so I threw this together and got RAVE reviews. Some ate it separately most though added it to their burrito and/or fajita mixin's...As usual, I rarely measure, so these measurements are appproximate and by memory...sorry! TRY to make the night before, but it's still good when made on the fly!
" — Jeannine Gibson
Watch video tips and tricks
1 (15.25 ounce) can
sweet corn, drained
orange bell pepper, chopped
jalapeno pepper, seeded and minced
red onion, chopped
chopped fresh cilantro, or more to taste
fresh lime juice, or to taste
crushed red pepper
salt and black pepper to taste
This recipe is great! I added more lime juice, cilantro, and a red pepper to give it a stronger flavor and more color. I made it as a side to my main dish for the night and my boyfriend and I loved it so much we couldn't stop eating.
This recipe is SIMPLE! Beter, it's DELICIOUS!
I made it with leftover corn that I cut off the cob and actually ate it for breakfast this morning!
I made this last night and my family and I LOVED it! We love to eat at Chipotle restaurant, so I made the chicken and steak bowls that they serve. My husband made the remark, "you've got Chipotle beat with these bowls!" My two year daughter (I made some without the jalapeño for her), ate without her spoon and licked her hands clean! LOL! That made me feel soooo good! Thanks for a grrrrrrreat recipe! ;- D
refreshing! I left out the jalapeno and only used 1/2 an onion, used an entire lemon, and made it a little special by adding some shrimp (cooked quickly on a pan with a little oil and then cut into small pieces). Had it with pita bread for a light lunch.
What a beautiful side dish! I was trying to find a way to use up a few leftovers and your recipe was simply perfect. We love it.
I was looking for a corn salsa like what is served at Chipotle, and this is really close. We like our salsa with a bigger kick and added an extra jalapeno pepper. Really good!
I made this to add to chicken tacos and overall it was great! I used half of red and orange bell peppers to add a little more flavor and color. I also added half a can of black beans and one extra tablespoon of lime juice. VERY YUMMY!
We made this to serve with white corn chips and it was very good. Nice alternative to typical tomato salsa!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Corn Salsa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
This creamy casserole is like a cross between corn soufflé and corn pudding.
A cool avocado salsa with corn, olives, and red peppers in a tangy vinaigrette.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.