Chipotle Corn Salsa

a white bowl with corn salsa with a spoon on a white wooden board with nachos and cilantro in the background

Spice up your next gathering with this zesty and refreshing Chipotle corn salsa. All you need for this recipe is six simple ingredients and 15 minutes!

Course Appetizer, Dip, Salad

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 15

Servings servings

Calories 67kcal

Author Sina

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