5 from 2 votes
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Sweet and Spicy Corn Salsa

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If you’re in the mood for a tasty Mexican-style treat, I’ve got you covered. Whether you’re whipping up tasty tacos, burritos, or even quesadillas, this sweet and spicy corn salsa is a perfect addition.

A white plate of sweet and spicy corn salsa.

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It also makes a great side if you’re grilling up some main dishes. Burgers? Steaks? The fresh flavor provides the perfect complement. If you’re looking for something lighter, you can even add this to some greens to make a delicious salad!

What Should You Include in Spicy Corn Salsa? 

This simple spicy corn salsa is made with fresh sweet corn, red onion, jalapeno, cilantro, and lime juice. But the real star of the show is the poblano pepper that gives it that extra tasty kick! 

The only seasonings you’ll need are a bit of sugar (to balance the spice) and salt. You can also shake things up if you’re looking for more flavor by adding white wine vinegar or ground cumin. Make this dish your own!

This salsa is fresh and tasty and, best of all, super easy to make! Make some for your next barbeque or add it to your make-your-own burrito buffet. 

Looking for more spicy-sweet ideas? Try this yummy mango habanero guacamole with a punch of flavor! 

Corn salsa with sprigs of fresh cilantro on a white plate.

Tips to Make the Best Spicy Corn Salsa

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Get your corn fresh and use it right away! When your corn is freshly harvested it has the most delicious (and sweetest!) flavor. The longer corn sits, the less flavorful it becomes.

You can also use raw corn (yum!). If you want to add raw corn kernels, you totally can with one extra step. Let it rest for about 15-20 minutes so your kernels can soak up some extra flavor from the lime juice.

Really, any kind of sweet corn will work for this salsa. It totally depends on the kind of flavor you’re looking for. If you want a smokier, grilled flavor to your corn (instead of that sweet raw flavor), all you have to do is grill your corn first! 

If you’re in a rush or making this tasty spicy corn salsa outside the summer season, you can use frozen corn instead. Just make sure to defrost and drain it first. Even canned corn works if you like the flavor it provides!

If you’re having some trouble cutting the corn off the cob, here’s an easy trick. Lay the corn down on your cutting board. Then, slice off a strip of kernels lengthwise. Make sure to use a sharp knife! Rotate the corn to keep the flat side against the cutting board for stability. 

I don’t recommend trying to cut corn off the cob while it’s standing upright. Not only is it more dangerous because you don’t have a stable base, it also sends kernels everywhere. 

Guacamole and pico de gallo may be more obvious appetizers, but this spicy corn salsa will give your guests (and your taste buds!) a tasty surprise. The flavor of freshly picked sweet corn with the kick of the poblano makes the perfect addition to any dish. It’s the perfect starter, side dish, or topping for your next meal!

Corn Salsa.

Spicy Corn Salsa

Sweet and savory with the perfect amount of poblano pepper heat, this salsa is a crowd favorite. Enjoy it with your favorite tortilla chips, or use it as a topping on some of your favorite recipes. This chipotle corn salsa recipe works perfectly as a topping for salads, delicious addition to sandwiches and wraps, and a perfect garnish on all sorts of entrees.

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Corn Salsa with sprigs of fresh cilantro.
5 from 2 votes

Sweet and Spicy Corn Salsa

Author: Kim Schob
Course: Appetizer & Snacks
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yields 4 Severings
This salsa is fresh and tasty and, best of all, super easy to make! Make some for your next barbeque, or add it to your make-your-own burrito buffet.



  • 1 medium poblano pepper
  • 1 tbsp olive oil
  • 1 small red onion
  • 1 large jalapeno pepper
  • 5-6 sprigs fresh cilantro
  • 2 tbsp Lime juice Lemon Lime Squeezer
  • 1 cup (150 g) can corn or you can use thawed, frozen corn as well
  • ½ tsp sugar
  • ½ tsp Salt


  • Cut the poblano pepper into two and remove the seeds. Brush with olive oil inside and out. Broil at 400F for about 5-10 minutes.
  • Remove chile from oven/broiler and let cool.
  • Peel the skin and chop it. Chop red onion, jalapeno pepper, and cilantro.
  • In a bowl, mix all ingredients, including corn, sugar, and salt together.
  • Serve chilled!

Nutrition Information

Calories: 213kcal (11%) Carbohydrates: 45g (15%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 3g Sodium: 411mg (18%) Potassium: 123mg (4%) Fiber: 1g (4%) Sugar: 39g (43%) Vitamin A: 321IU (6%) Vitamin C: 33mg (40%) Calcium: 13mg (1%) Iron: 0.2mg (1%)

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