Sweet Corn Salsa | Midwest Living

Sweet Corn Salsa

Sweet Corn Salsa

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  • Yield: About 2 cups.
  • Start to Finish 25 mins

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  • 2 ears fresh corn or 1 cup frozen whole kernel corn
  • 1 cup finely chopped or diced cantaloupe
  • 2 tablespoons snipped fresh cilantro
  • 1 fresh jalapeno chile pepper, seeded and finely chopped* (1 tablespoon)
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon sea or kosher salt
  • 1/8-1/4 teaspoon ground black pepper


  1. If using fresh corn, remove husks and silks; rinse. Cut kernels from cobs. If using frozen corn, thaw.
  2. In a small bowl, combine corn, cantaloupe, cilantro, chile pepper, lemon juice, oil, garlic, salt and black pepper. Serve at room temperature.
  3. To store, cover and chill for up to 24 hours. Let stand at room temperature for 1 hour before serving.


  • *Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Sweet Corn Salsa)

sodium (mg) 27, sugar (g) 1, Potassium (mg) 31, cal. (kcal) 8, vit. A (IU) 194, vit. C (mg) 3, Thiamin (mg) 0, carb. (g) 2, Niacin (mg) 0, Mark as Free Exchange () 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4

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