Chipotle Corn Salsa is a sweet and tangy salsa perfect for serving with tortilla chips for dipping or on top of burrito bowls, tacos, salads, nachos, fajitas, and so much more! If you love Chipotle as much as I do then you know their corn salsa is simply delicious. My copycat recipe is just as delicious as the restaurant.
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 8
Calories: 44
Course: Appetizer, Side Dish, Snack
Ingredients
2cupscorn, fresh, frozen or canned (see notes below)
1/4cupcilantro , or parsley, finely chopped
1smallred onion, finely diced
1mediumjalapeño , or roasted Poblano pepper, seeds removed finely diced
1tbsplime juice
1tbsplemon juice
1tspsalt, or to taste
Tortilla chips, for serving
Instructions
Ina large bowl combine the chopped cilantro, salt, red onion, jalapeno, lemon and lime juice. Mix until evenly combined. This step ensures the red onion and jalapeno gets evenly coated by the lemon and lime juice.
Add in the corn and mix until evenly combined
Optional: Chill for 30 minutes for the flavors to develop.
Serve with tortilla chips to dip and enjoy!
Notes
Corn Notes
If using fresh corn on the cob, cook the corn stove top in a pot of boiling water for about 5 minutes, cool then cut the corn off the cob.
If using frozen, allow the corn to thaw and drain any excess water.
If using canned corn, drain the corn well.
StorageStore in an air tight container in the fridge for up to 5 days. The lemon and lime juice will continue to pickle the onions and jalapenos. The red onions and jalapenos will give off juice that is red and green that may change the color of the corn slightly.*Nutrition information does not include tortilla chips for serving.