Get the best of summer with this fresh corn salsa paired with crispy baked chili lime tortilla chips. Made with sweet corn, fresh corn, onion and a little kick, this corn salsa recipe will become the official salsa of summer!

Every time I pick up a piece of corn, I am reminded of how grateful I am that I no longer have braces. Can anyone else relate? You either eat the corn as usual and deal with the consequences or you have to cut the corn off the cob. Let’s be real, it’s delicious either way but I’m still grateful that I’m done with the braces phase of life. 

I first created this corn salsa as an appetizer or snack but quickly realized it can be a side or topping for a variety of meals and dishes. I love adding this salsa to burrito bowls, this quinoa taco salad, and even for topping off tacos! Honestly, it reminds me a lot of chipotle’s corn salsa!

If you eat this fresh corn salsa on it’s own as a snack, I highly recommend making these baked chili lime tortilla chips to go with it. Sure, it takes more time than buying a bag of chips but I promise you the time is worth it! If you’ve never made homemade chips, it’s super simple.

Ingredients in Corn Salsa

• Large vine tomatoes – any variety will do. You could use canned tomatoes but I find fresh works best.
• Fresh sweet corn – you’ll remove the corn kernels from the cob using a sharp knife. Alternatively you can thaw some frozen sweet corn.
• Garlic clove + Red onion – finely chopped. Green onion will also work.
• Cayenne pepper – I personally like to use a bit of cayenne in this corn salsa but you could also add another hot pepper like jalapeno, if desired.
• Lime juice – use fresh lime juice for the best flavor. Alternatively if you prefer a little sweetness you can use lemon juice instead.
• Salt + Pepper – add to your taste preference. Feel free to reduce salt if watching sodium levels

How to Make Corn Salsa

STEP 1: PULSE TOMATO

Take one tomato, chop into 4 pieces and place in a blender or food processor. Pulse tomato several times. Tomato should break up and become liquidy with some chunks.

STEP 2: CHOP REMAINING TOMATOES

Remove inner seeds from remainder of tomatoes and chop into small chunks.

STEP 3: COMBINE ALL INGREDIENTS

In a large bowl combine tomato chunks with pulsed tomato. Add fresh corn, garlic, red onion, cayenne pepper and lime juice to tomatoes and stir. Add in salt and pepper to desired taste.

Can You Eat Raw Corn?

Yes, yes you can! Raw corn is absolutely delicious and also removes one step to making this fresh corn salsa. You just cut the corn right off the cob and add to the salsa. It’s delicious right then and there but when left to soak up all the lime and tomato juices it gets even more delicious. So fear now, cooked corn is not necessary for this recipe. PHEW.

How to Make Tortilla Chips

Homemade tortilla chips are super easy to make and require very little effort. These chili lime tortilla chips have a bomb of flavor that you can’t get from store-bought varieties. Here’s what’s required:

• fresh corn tortillas
• lime juice
• chili powder
• salt

That’s it! Plus no frying required. Just cut, sprinkle and bake for healthy homemade tortilla chips. Full recipe below.

Storage Instructions

You can store your corn salsa recipe in the fridge in an airtight container for up to 1 week.

Tortilla chips are best served same day but can be saved in a brown paper bag for 2-3 days, if necessary.

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