Easy Chile Corn Salsa Recipe for Tacos and more… 

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Last Updated on June 8, 2022 by Chef Mireille

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A Quick and Easy Chile Corn Salsa Recipe that takes just a few minutes to put together. Tons of fresh flavors and some chile sauce and this Fresh Sweet Corn Salsa is ready for you to dive into.

The smoky flavor is perfect to enjoy with tacos, enchiladas and all of your favorite Mexican Food Recipes – even just as a snack with some tortilla chips. 

The best part about this Easy Corn Salsa is that it is so versatile whether you enjoy it as a nice addition to your favorite Mexican dishes or enjoy it on it’s own as a salad. 

This Chili Corn Salsa is a great addition to other recipes like Birria RamenFish Tacos & Vegetarian Enchiladas, as well as more Mexican Food Recipes found here

pan roasted corn salsa

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Although I have made this Fresh Corn Salsa recipe in other seasons, the best time to make it is in the summer when the sweetness of the corn is at its best and the tomatoes are sweet and juicy. 


  • Instead of chile sauce, so you can add spice by using chipotle, fresh chopped jalapeno pepper or roasted poblano pepper. You can turn this into a really Spicy Corn Salsa if you prefer by adding more or less chile sauce or fresh chile peppers, per your preference. 
  • You can also make this corn salsa heartier by other add ins like avocado, red onion, red bell pepper mango and black beans. 

Frequently Asked Questions

You can make this recipe with fresh corn, canned corn or frozen corn. However, for optimal flavor, fresh corn is the best – but first you have to remove the corn kernels from the cob.

How to Remove Fresh Corn Kernels

  • Peel the corn well, making sure to remove all of the cornsilk. 
  • Hold the corn upright. 
  • With a sharp knife (serrated knife is best), cut down the sides of the corn until you have removed the corn kernels from the entire perimeter of the corn. 

The Ingredients

  • fresh corn (canned corn or frozen corn can also be used) 
  • grape tomatoes/ cherry tomatoes 
  • scallions (green onions) 
  • fresh lime juice 
  • chile sauce 
  • salt 
  • fresh cilantro 
  • olive oil 

How to Make Chile Corn Salsa

  • Heat oil in a large skillet. Add corn and fry until a little charred. 
  • Make the dressing with the olive oil, lime juice, chile sauce, salt and cilantro. 
  • In a bowl, combine corn with the scallions and tomatoes. 
  • Add the dressing and toss well. 

With the super sweet tomatoes fresh from my friend’s garden, it was a great balance of flavors in this simple salsa. If it’s summertime when you are making this Easy Corn Salsa Recipe, It’s great if you can get fresh produce from a friend or if you grow it yourself. Take advantage of the UPICK farms where you can go and pick your own sweet summer corn and juicy tomatoes. 

Chile Corn Salsa Recipe

With the super sweet tomatoes fresh from my friend’s garden, it was a great balance of flavors in this The charred flavor from the pan roasted corn makes this the best corn salsa to compliment all of your favorite Mexican dishes or as a bright salad to enjoy during the summer season. Makes a great addition to your Taco Tuesday menu. 

Corn Salsa

For a gluten free meal, this salad pairs well with this Thai Five Spice Pork.

Vegetarian, Thai Five Spice Pork
Chili Corn Salsa
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Corn Salsa

A quick and easy corn salsa to add to tacos, enchiladas, etc.
Prep Time15 minutes
Course: Appetizers
Cuisine: Mexican
Servings: 4 people
Calories: 147kcal



  • 2 ears of fresh corn or 1 15 oz. canned corn
  • 2 tablespoons olive oil
  • 4 green onions chopped
  • 1 1/2 cups grape tomatoes halved

Dressing Ingredients:

  • juice of two limes
  • 2 teaspoons chile sauce
  • salt to taste
  • 2 tablespoons cilantro finely chopped
  • 2 tablespoons olive oil


  • If using fresh corn, you will need to remove the corn kernels from the cob.Hold the corn cob.
  • Hold the corn upright and with a serrated knife, cut the corn kernels off of the cob, rotating the corn until you have removed the corn kernels from the entire cob.
  • Heat the olive oil in a skillet, preferably a cast iron skillet.
  • Add the corn and stir fry for about 5 minutes on medium-high heat, until the corn starts to char.
  • Let it cool for a few minutes.
  • Meanwhile, let’s make the Cilantro Lime Dressing.
  • In a small bowl, combine the lime juice, chile sauce, salt and cilantro.
  • Using a whisk, mix well.
  • While whisking continuously, slowly drizzle in the olive oil.
  • In a mixing bowl, combine the corn with the green onions and the tomatoes. Mix to combine.
  • Add the dressing and toss well.
  • Leave to rest in the refrigerator for at least 15 minutes.


Yellow Corn or White Corn can be used.
You can use canned corn, frozen corn (defrosted) or fresh corn.
For best flavor, pan roast the corn in a cast iron skillet.


Calories: 147kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 129mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Reader Interactions


  1. Gorgeous – JO does it again. This looks so beautiful and summery, it makes me want to kick my winter boots off and get out my sandals!! I can imagine this being a delicious side to something like some blackened salmon.

  2. How can anyone not like Jamie Oliver's recipes? So lovely and vibrant and your salad would be amazing on tacos I think! Thanks for sharing with Simple and in Season and Shop Local 🙂

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