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Up your salsa game with this copycat Chipotle Corn Salsa recipe! With only 5 ingredients you can make this classic salsa right at home!
Featured with this recipe
If you’re craving the bright, fresh flavors of Chipotle’s famous corn salsa, but you can’t make it into the restaurant we’ve got you covered! This easy corn salsa recipe is full of sweet and tender corn, crisp red onions, spicy jalapeño peppers, and fresh cilantro. Don’t forget a generous squeeze of fresh lime! Serve it up as a dip with tortilla chips for the perfect appetizer, or use it to top all your favorite Mexican-inspired entrees!
Ingredients in Chipotle Corn Salsa
- Corn – I like to use frozen petite white corn. The corn kernels are a little smaller and easier to scoop up with a chip.
- Red Onion – If you want to soften the flavor of the red onion, then you can soak the diced red onion in ice water for 10 minutes before adding.
- Jalapeño Peppers – you can also use poblano peppers
- Lime – Fresh lime juice tastes the best, but you can use bottled. You can also use half lime juice, half lemon juice.
- Cilantro – Finely diced cilantro adds so much fresh flavor to this Chipotle corn salsa.
- Salt and Pepper – start with a 1 teaspoon of salt and ½ teaspoon of pepper and add more to taste.
Variations
- Make this corn salsa a more robust side dish by adding diced red bell pepper or roasted red peppers, black beans, diced tomato, green onions, or avocado.
- For a tropical twist toss in some diced mangos!
- For a spicer salsa, keep the jalapeño ribs and seeds. For a more mild salsa, discard the ribs and seeds.
- If using fresh sweet corn, grill the ears of corn to add a smoky flavor.
- Make a creamy corn salsa by adding some sour cream and mayo.
- For an elote inspired salsa, add some cotija cheese, chili powder, and paprika.
What to Serve with Chipotle Corn Salsa
Just like at Chipotle, you can use this Corn Salsa copycat recipe as a side dish, served with tortilla chips for dipping, or you can use it as a topping for burritos, salads, burrito bowls, or tacos. It also works as a topping for grilled chicken or fish. Add it to nachos or quesadillas for extra flavor and crunch.
Recipe Tip
Use fresh corn off the cob, frozen corn, or canned corn – whatever you have on hand. For fresh corn you can boil it on the stove or grill it. Use a sharp knife to cut the kernels from the cob when cooked.
Frequently Asked Questions about Chipotle Corn Salsa
Corn salsa will last about 3 days in the fridge if kept in an airtight container.
Their website says they use white corn, but you can use either.
Chipotle uses sweet corn, roasted poblano peppers, jalapeños, red onions, cilantro, citrus juice, salt and pepper to make their salsa.
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More Chipotle Recipes
How to Make Chipotle Corn Salsa
Chipotle Corn Salsa
Video
Ingredients
Instructions
- If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
- Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
- You can serve immediately, or let it sit in the fridge overnight for the flavor to strengthen.
Notes
- Store leftovers in an airtight container in the fridge.
- Use leftovers within a few days.
- Remove seeds and ribs from jalapenos for a more mild salsa, leave them in for a spicier salsa.
