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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.
More Salsa Recipes + Dips:
- Homemade Salsa Verde
- Pineapple Salsa
- Restaurant-Style Salsa
- Authentic Guacamole
- Greek Yogurt Tzatziki
- Chipotle Black Bean Hummus
Fresh Corn Salsa with Baked Chili Lime Tortilla Chips
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!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6–8 servings 1x
- Category: Appetizer
- Method: Mix
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Fresh Corn Salsa:
- 5 large vine tomatoes
- 1 cup fresh corn, cut off cob (you can also use thawed frozen corn)
- 1 garlic clove, minced
- 1/2 cup red onion, diced
- 1/4 tsp cayenne pepper
- 1/2 lime, juiced
- salt and pepper, to taste
For the Baked Chili Lime Tortilla Chips:
- 4 corn tortillas
- juice, 1 lime
- 1 tsp chili powder
- salt, to taste
Instructions
For the Fresh Corn Salsa:
- 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.
- Remove inner seeds from remainder of tomatoes and chop into small chunks.
- 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.
- Store in fridge for up to 1 week.
For the Baked Chili Lime Tortilla Chips:
- Preheat oven to 400 degrees F
- Place 4 corn tortillas on top of each other and using scissors, cut into 8 pieces (you can also use a knife) so that you have 32 triangular chips.
- In a small bowl juice the lime.
- Dip each chip in lime juice so both sides are coated.
- Place on a baking sheet lined with parchment paper or a silicone mat. Do not overcrowd (use two sheets if necessary).
- Shake half of chili powder over the tortilla chips and then flip and shake the other half over chips.
- Bake for 12 minutes. Watch closely to ensure they do not burn.
- These chips taste best when eaten the day they’re made but can be stored in a paper bag for 2-3 days.
love the idea of chili lime tortilla..i have some good food memories where we stopped by roadside cafe for lunch..they are the best.
Hahaha perhaps the most random story you’ve told and I love it. I also dread thinking of corn because my mom used to force feed it to me. How wonderful I felt when I learned that it is NOT a vegetable and I don’t ever need to eat it again.
Ha! I definitely have certain food memories that have stuck with me through thick and thin (for better or worse). But corn is always a good memory for me….though it wasn’t as fun to eat during my braces years! I want to stick my face in this salsa and not come up for air until it’s all in my belly.
Ohhh my goodness it’s like all my favorite things in one place! I’ve been LOVING fresh corn this summer and tortilla chips are my weakness 😉 Thanks for sharing this deliciousness!
Hi, my name is Taylor and I have an obsession with lime tortilla chips.
So, basically I am going to marry these. And you, for making them. The corn salsa looks bomb too girlfriend! Pinned!
I love that you can remember every meal for each birthday – that is amazing! I have a really good memory and a really bad memory at the same time. Massive contradiction I know. I can remember the most obscure things from my childhood and forget the rest. And then I can remember 100s of facts about some things and then completely forget something someone told me a week ago. Strange…..
Salsa and chips look great. Paired with a sexy mojito – winning 😉
That salsa looks amazing – so fresh!
I have a great memory too – but again for random stuff! I also remember faces really well and where I first saw people – especially films, TV etc.
I too can guarantee that 3 years ago I had Special K for breakfast… Urgh!
Ha – I am known for recalling all meals. I know what I have had at every restaurant, birthday, event and if you have me recall a memory, I usually associate the memory with where I was and what I ate that day lol.
We need to discuss these road trip memories. Poor D. I tend to have a good memory for things which don’t benefit me or come in handy- like for tests urgh.
We need to discuss these road trip memories. Poor D. I tend to have a good memory for things which don’t benefit me or come in handy- like for tests urgh.