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This corn salsa is a fresh burst of flavor that comes together in minutes. Roasted poblano adds a subtle smokiness, sweet corn brings the crunch, and a splash of lime wakes everything up. It’s quick, vibrant, and perfect with anything from tacos to tortilla chips.

Black bowl of corn salsa with chips on a white plate.
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Here’s Why This Corn Salsa Recipe Works

Easy, mess-free corn: Microwaving corn in the husk locks in moisture and makes it easy to peel. No pots, less cleanup.

Smoky poblano flavor: Roasted poblano adds a mild, earthy heat that balances the corn’s natural sweetness.

Bright citrus kick: A mix of lime and lemon juice gives the salsa crisp, vibrant acidity.

Flexible and foolproof: Short on time? Frozen corn and canned poblanos still deliver bold flavor.

Fresh vegetables and seasonings arranged on a white background.

Recipe Tips

Choose sweet, ripe corn: The fresher and sweeter the corn, the better the flavor. Look for firm, plump ears with bright green husks.

Roast the poblano well: Char it under the broiler or over a gas flame until blistered, then peel off the skin for the best texture and depth of flavor.

Keep the dice small: Finely chopped ingredients mean every bite gets a balanced mix of flavor and texture.

Let it rest before serving: A 15–30 minute rest gives the flavors time to meld and makes the salsa taste even better.

Serve: This salsa adds a fresh, zesty finish to all kinds of meals. Try it with Baked Beef Chimichangas, Tortilla Chip Casserole, grilled meats, fish tacos, or even a simple bowl of rice and beans.

For more bold, fresh flavor, check out our Chimichurri Sauce or brighten things up with a batch of Fresh Mango Salsa.

Hand holding tortilla chip with colorful corn salsa over bowl, chips behind.

Corn Salsa with Poblano Pepper

This corn salsa pulls its weight. It’s fast, flavorful, and pairs with everything from tacos to grilled meats to a simple bowl of chips. Keep it on hand for barbecue season or weeknight dinners that need a boost.

For a fruity twist, try our Pomegranate Salsa. It’s bright, tangy, and perfect for holiday spreads or roasted meats.

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Black bowl of corn salsa with chips on a white plate.
Prep Time: 15 minutes
Total Time: 15 minutes
5 from 3 votes

Easy Corn Salsa

By Pat Nyswonger
Chipotle Corn Salsa is Chipotle restaurant copycat! Fresh corn, jalepeños, onion, Poblanos, cilantro and citrus give it big, spicy flavor.

If you make this recipe, please leave a star rating and comment.

Servings: 8 Servings
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Ingredients 

  • 3 ears corn on the cob, unshucked
  • 2 jalapeño peppers, stemmed, seeded and diced
  • ½ red onion, diced
  • 1 roasted Poblano pepper, seeded and diced
  • ½ cup fresh cilantro, chopped
  • 2 fresh limes, juiced
  • ½ lemon, juiced
  • Salt and pepper

Instructions 

For the Corn:

  • Snip off the tassel at the top of each ear of corn, but leave the husks intact. Drizzle a tablespoon of water into the trimmed end. Microwave on high for 8 minutes.
    Using a kitchen towel or pot holder, cut off the base just above the stem, then slide off the husk and silk.
  • Once the corn has cooled to room temperature, use a sharp knife to slice the kernels off the cob.
    Tip: To keep the kernels from scattering, stand the ear of corn upright on the center tube of a Bundt pan. The sliced kernels will fall neatly into the pan below.
    Person cutting corn off cob into Bundt pan on striped towel.

For the Salsa:

  • Place the corn, jalapeños, onion, Poblano and cilantro into a large bowl. Combine the lime and lemon juice in a pitcher or jar, pour over the corn mixture and toss to combine. Taste and add salt and pepper accordingly.
    overhead view of chopped ingredients

Notes

Use sweet, fresh corn: The flavor is best with ripe, juicy corn. Look for ears that are firm and plump with bright green husks.
Char the poblano until blistered: Roast it under the broiler or over a gas flame, then peel off the skin for better texture and deeper flavor.
Dice everything finely: Small, even pieces ensure each bite has a balanced mix of flavors.
Let it sit before serving: Resting the salsa for 15 to 30 minutes helps the flavors blend and develop.

Nutrition

Serving: 1 serving, Calories: 25kcal, Carbohydrates: 6g, Protein: 1g, Sodium: 38mg, Fiber: 1g, Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!
Black bowl of corn salsa with tortilla chips on a white plate.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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2 Comments

    1. Pat Nyswonger says:

      Thanks, Angie….He will love it!

      Reply