This fresh corn salsa is a quick, flavor-packed mash-up of Chipotle’s roasted chile corn salsa and fresh tomato salsa—perfect for topping salads, burrito bowls, and tacos at home. While it’s not an exact copycat, it brings that signature Chipotle-style flavor with sweet corn, juicy tomatoes, zesty citrus, and a touch of jalapeño heat. It comes together in minutes and pairs perfectly with my copycat chipotle chicken, carne asada, or even as a dip with tortilla chips.
What You’ll Need To Make Fresh Corn Salsa
- Fresh Cooked Corn Kernels: Sweet, juicy, and slightly crisp—these are the heart of the salsa and give it that peak-summer vibe.
- Roma Tomatoes: Add juiciness and just a touch of acidity. Romas work well because they hold their shape and don’t water the salsa down too much—seeding the tomatoes also helps with this.
- Red Onion: Brings a little crunch and that savory bite that keeps everything balanced.
- Fresh Chopped Cilantro: Adds brightness and a fresh, herby note that ties everything together.
- Jalapeño Peppers: Bring just enough heat to cut through the sweetness and tang and add a little kick.
- Lime Juice And Lemon Juice: A mix of both citrus juices gives the salsa its signature zing and brightens the whole dish.
- Vegetable Oil: Adds a bit of richness and helps the flavors come together smoothly.
- Jump to the printable recipe for precise measurements
How To Make Fresh Corn Salsa
In a medium bowl, combine the corn, tomatoes, onion, cilantro, jalapeño, lime juice, lemon juice, vegetable oil, and salt. Toss until well mixed. Let sit for at least 20 minutes so the flavors can meld and the tomatoes release their juices. Letting the salsa sit for a bit gives time for the acids from the citrus and onion to mellow slightly while drawing out the natural juices of the vegetables.
Serve right away or refrigerate for a few hours. Before serving, give the salsa a good stir and taste again—ingredients like tomatoes and corn can vary in sweetness, so you may need to tweak the seasoning. A pinch of extra salt or another squeeze of lime can bring it all into balance. The salsa is best served on the same day, but leftovers will keep in the fridge for up to 3 days.
More Salsa Recipes YOU May Like
Roasted Tomato Salsa
Pineapple Avocado Salsa
Salsa (Restaurant-Style)
Salsa Verde
Fresh Corn Salsa
This easy corn salsa is summer in a bowl—perfect for burrito bowls, salads, tacos, and more.
Servings 4 cups
Ingredients
- 2 cups fresh cooked corn kernels, from 3 large ears of corn
- 1½ cups seeded and diced Roma tomatoes, from 3 to 4 tomatoes
- ½ cup finely chopped red onion, from 1 onion
- ⅓ cup fresh chopped cilantro
- 2 jalapeño peppers, seeded and minced (see note)
- 2 tablespoons fresh lime juice, from 1 lime
- 2 tablespoons fresh lemon juice, from 1 lemon
- 2 tablespoons vegetable oil
- ½ teaspoon salt
US Customary – Metric
Instructions
- In a medium bowl, combine the corn, tomatoes, onion, cilantro, jalapeño, lime juice, lemon juice, vegetable oil, and salt. Toss until well combined. Let the salsa sit for at least 20 minutes to allow the flavors to meld and the tomatoes to release their juices. Serve immediately or refrigerate for up to a few hours. Stir and adjust seasoning before serving.
Notes
Make-Ahead Instructions: This salsa is best served on the same day, but leftovers will keep in a covered container in the refrigerator for up to 3 days.
Note: To prep the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins—the extra hot stuff—should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to the salsa. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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