This corn salsa made with lime, cilantro and tomatoes are perfect with chips or served over your favorite tacos or burrito bowls.

This recipe, posted on was inspired by Chipotle’s corn salsa. I always get a Chipotle chicken burrito bowl with corn salsa and love it so much that I had to recreate it. It’s wonderful, especially in the summer when sweet corn is at its peak. This flavor of the salsa is the perfect combination of sweet, tangy, and spicy – You can adjust the heat according to your taste.

Ingredients (6 servings)


• 2 cups cooked sweet yellow corn kernels, cut off the cob, from 3 cobs*
• 2 small vine ripe tomatoes, seeded and diced
• 1/2 cup red onion, diced
• 1 scallion, diced
• 1 jalapeño, diced (remove seeds for mild)
• 2 tbsp chopped cilantro
• 1 fresh lime, juice of
• kosher salt and fresh pepper to taste




Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.


• If using frozen, thaw first.
• To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.
• To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.
• To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.

Nutrition (per1/2 cup serving)

Calories: 57 kcal,
Carbohydrates: 12 g,
Protein: 2 g, Fat: 0.5 g,
Sodium: 10 mg,
Fiber: 2 g,
Sugar: 4 g

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