I’ve been making this canned corn salsa on repeat lately, and I can’t get enough of how the sweet corn pairs with fresh lime juice and jalapeño for the perfect balance of flavors. It’s become my go-to side dish for taco nights and cookouts because it comes together in just 10 minutes with ingredients I usually have on hand. Trust me, once you try this easy salsa, you’ll be adding it to everything!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 3.5 cups of salsa |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 5-7 g
- Fat: 2-3 g
- Carbohydrates: 60-70 g
Ingredients
- 15.25 oz sweet corn
- 1 medium bell pepper
- 1 small red onion (finely diced into 1/4-inch pieces)
- 1 large jalapeno
- 3 tbsp cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 1.5 tsp honey
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Step 1: Prepare the Fresh Ingredients
- 15.25 oz sweet corn
- 1 medium bell pepper
- 1 large jalapeno
- 3 tbsp cilantro, chopped
Drain the canned corn thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents your salsa from becoming watery.
While the corn drains, dice the bell pepper into small, uniform 1/4-inch pieces and mince the jalapeño (remove seeds if you prefer less heat).
Chop the cilantro and set all prepared ingredients aside.
I like to prep all the vegetables first so everything comes together quickly when you're ready to mix.
Step 2: Combine and Season the Salsa
- prepared vegetables from Step 1
- 1 small red onion
- 2 tbsp lime juice
- 1.5 tsp honey
- 1/2 tsp red pepper flakes
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
In a medium bowl, combine the drained corn, diced bell pepper, finely diced red onion, minced jalapeño, and chopped cilantro.
In a small separate bowl, whisk together the lime juice, honey, red pepper flakes, cumin, salt, and black pepper until the honey dissolves completely.
Pour the lime dressing over the vegetables and stir gently until everything is evenly coated and combined.
Taste and adjust seasoning as needed—I usually add a touch more salt or lime juice depending on the sweetness of the corn.
Step 3: Chill and Serve
- salsa from Step 2
Cover the salsa and refrigerate for at least 30 minutes before serving, which allows the flavors to meld together and deepens the taste profile.
The salsa can be made up to a day ahead and actually tastes better the next day as the flavors continue to develop.
Stir before serving and enjoy with chips, tacos, or as a topping for grilled proteins.
Spicy Canned Corn Salsa
Ingredients
Method
- Drain the canned corn thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents your salsa from becoming watery. While the corn drains, dice the bell pepper into small, uniform 1/4-inch pieces and mince the jalapeño (remove seeds if you prefer less heat). Chop the cilantro and set all prepared ingredients aside. I like to prep all the vegetables first so everything comes together quickly when you're ready to mix.
- In a medium bowl, combine the drained corn, diced bell pepper, finely diced red onion, minced jalapeño, and chopped cilantro. In a small separate bowl, whisk together the lime juice, honey, red pepper flakes, cumin, salt, and black pepper until the honey dissolves completely. Pour the lime dressing over the vegetables and stir gently until everything is evenly coated and combined. Taste and adjust seasoning as needed—I usually add a touch more salt or lime juice depending on the sweetness of the corn.
- Cover the salsa and refrigerate for at least 30 minutes before serving, which allows the flavors to meld together and deepens the taste profile. The salsa can be made up to a day ahead and actually tastes better the next day as the flavors continue to develop. Stir before serving and enjoy with chips, tacos, or as a topping for grilled proteins.