Spice up your next gathering with this copycat Chipotle corn salsa. This zesty and smoky salsa is a perfect blend of sweet corn, spicy jalapeño, and fresh cilantro and lime that will leave you craving for more. All you need for this recipe is six simple ingredients and 15 minutes!
Why This Recipe Works
Are you craving a burst of vibrant flavors and a touch of heat? Then look no further than this Chipotle corn salsa with cilantro, jalapeño, and red onion. This zesty and refreshing salsa is the perfect addition to your favorite Mexican dishes and it’s also an amazing dip on its own. Trust me, this recipe is a game-changer!
Everyone loves Chiptole’s corn salsa and with them sharing their popular recipe on TikTok, you can easily make it at home! You only need six ingredients and the recipe couldn’t be much easier. It comes together in just 15 minutes!
The original Chipotle recipe calls for roasting a poblano pepper, but I decided to make an even lazier version. So I skipped the step of roasting a poblano pepper and just used a finely chopped jalapeño. And we didn’t miss the poblano pepper at all!
Our corn salsa is just bursting with deliciousness and it’s super versatile. You can add it to tacos, burritos, grilled tofu, and vegan meat alternatives. Or serve it as a side dish at your next barbecue. You can even enjoy it with tortilla chips or as a refreshing salad on its own. The options are endless!
Plus, the recipe is also perfect for picnics and eating outdoors. Since it doesn’t contain any mayo or other easily perishable ingredients, it’s great for summer days and for feeding a crowd.
It’s a simple, yet flavorful recipe that will impress your family and friends. Get ready for the irresistible blend of smoky, sweet, and spicy flavors!
Ingredients & Substitutions
- Corn – frozen or canned corn. You could also use fresh corn on the cob.
- Cilantro – fresh cilantro. It’s important for the typical flavor of Chipotle’s corn salsa. However, you could leave it out or replace it with fresh parsley if you’re not a fan of cilantro.
- Lime – one fresh lime.
- Lemon – I highly recommend using fresh lime and lemon juice instead of bottled juice.
- Red Onion – its mild taste is perfect for salsas and salads. Don’t replace it with white onion.
- Jalapeño – I used one relatively large fresh jalapeño. It won’t make the salsa hot when you remove the seeds and membranes. For a bit hotter version, you could even use 2 jalapeños.
- Salt
How To Make This Recipe
1. Step: If using canned corn, drain and rinse the corn. If using frozen corn, follow the instructions on the package. Finely chop the jalapeño. Remove the seeds and membranes before chopping it up.
2. Step: Then finely chop the cilantro.
3. Step: Juice the lemon and lime.
4. Step: Place all ingredients in a large bowl.
5. Step: Stir well and refrigerate for at least 2 hours.
Tips & Tricks
- I think the corn salsa is only moderately spicy and tastes very fresh with the lemon and lime juice. You can easily adjust the heat by using more or less jalapeños.
- The original Chipotle recipe calls for frozen corn. However, you could also use fresh corn on the cob instead. Add water and 2 teaspoons of salt to a large pot and bring it to a boil. Add six corn cobs and boil them for 4-5 minutes. Then cut the kernels off the cob with a large knife.
- Chipotle uses white sweet corn for their salsa, but I prefer yellow corn because I like the pop of color that it gives the corn salsa.
Storing
Stored in an airtight container in the fridge, the Chipotle corn salsa will last up to 5 days.
Variations
Mild
Leave out the jalapeño and use a finely chopped green bell pepper instead.
Spicy
Use two instead of one fresh jalapeño. For an even spicier version, you could use fresh serrano chiles with their seeds.
Roasted Corn
Chipotle doesn’t use roasted corn for their corn salsa, but I think it tastes great with roasted corn. For this version, you should use six corn cobs and grill them on a grill or in a grill pan until lightly charred on all sides. The cut the kernels off the cob with a large knife.
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I Love To Hear From You!
I hope you like this Chipotle corn salsa as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Chipotle Corn Salsa
Equipment
- 1 large bowl
- 1 knife
- 1 chopping board
- 1 lemon squeezer
Ingredients
- 3 cups frozen or canned corn
- 1/2 cup fresh cilantro, finely chopped
- 1 red onion, finely chopped
- 1 jalapeño, seeds and membrane removed and finely chopped (green chili pepper)
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
Instructions
- If using canned corn, drain and rinse the corn. If using frozen corn, follow the instructions on the package.
- Finely chop the jalapeño. Remove the seeds and membranes before chopping it up.
- Then finely chop the cilantro.
- Juice the lemon and lime.
- Place all ingredients in a large bowl.
- Stir well and refrigerate for at least 1-2 hours.
Notes
- I think the corn salsa is only moderately spicy and tastes very fresh with the lemon and lime juice. You can easily adjust the heat by using more or less jalapeños.
- The original Chipotle recipe calls for frozen corn. However, you could also use fresh corn on the cob instead. Add water and 2 teaspoons of salt to a large pot and bring it to a boil. Add six corn cobs and boil them for 4-5 minutes. Then cut the kernels off the cob with a large knife.
- Chipotle uses white sweet corn for their salsa, but I prefer yellow corn because I like the pop of color that it gives the corn salsa.
Nutrition
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