Salsa recipe with corn

Why you should try this recipe

Are you looking for an aromatic salsa with a hint of spice? Then this chipotle corn salsa recipe with cilantro, jalapeño, and red onion is just what you need. This tangy and refreshing salsa is the perfect complement to Mexican dishes and also makes a great dip. Trust me, this recipe is a game-changer!

Whenever I'm in the USA or Canada, a visit to the American fast-food chain Chipotle Mexican Grill is an absolute must. I'm particularly fond of their burrito bowls with sofritas, crumbled tofu in a spicy chipotle sauce.

Chiptole's corn salsa is incredibly delicious, and since the recipe was shared on TikTok, you can easily make it at home! You only need six ingredients, and the recipe couldn't be simpler. It's ready in just 15 minutes!

The original chipotle recipe calls for a roasted poblano pepper, but I opted for an even simpler version. So I skipped that step and just used a finely chopped jalapeño chile. And we didn't miss the poblano pepper at all!

This corn salsa is not only incredibly delicious and refreshing, but also super versatile. You can serve it with tacos, burritos, grilled tofu, and vegan meat alternatives. Or enjoy it as a side dish at your next barbecue. It's also delicious as a dip with tortilla chips or as a refreshing salad.

Furthermore, this recipe is perfect for picnics and outdoor meals. Since it contains no mayonnaise or other highly perishable ingredients, it's ideal for hot summer days. And it's easy to prepare for a larger group, too.

It's a simple yet flavorful recipe that's always a hit. Get ready for an irresistible blend of refreshing, sweet, and spicy flavors!

Corn – canned or jarred corn. Alternatively, you can use fresh corn on the cob.

Cilantro – fresh cilantro. It's essential for the signature flavor of Chipotle's corn salsa. If you're not a fan of cilantro, you can omit it or substitute fresh parsley. However, this will change the flavor of the salsa.

Lime – one lime.

Lemon – I recommend using fresh lime and lemon juice.

Red onions – their mild flavor is perfect for salsas and salads. Do not replace them with white onions.

Jalapeño – I used one relatively large, fresh jalapeño chili pepper. The salsa won't be spicy if you remove the seeds and membranes. For a slightly spicier version, you can use two jalapeños.

Salt

How to prepare the recipe

Step 1: Place the corn in a sieve and rinse well. Finely chop the jalapeño chili pepper, removing the seeds and membranes before chopping.

Step 2: Next, finely chop the coriander.

Step 4: Place all ingredients in a large bowl.

Step 5: Stir well and refrigerate for at least 2 hours.

Tips & Tricks

I find the corn salsa to be only moderately spicy and tastes very fresh with the lemon and lime juice. You can easily adjust the spiciness by using more or fewer jalapeños.

The original chipotle recipe calls for frozen corn. Alternatively, you can use fresh corn on the cob. Put water and 2 teaspoons of salt in a large pot and bring to a boil. Then add six ears of corn and cook for 4-5 minutes. Afterward, cut the kernels off the cob with a large knife.

Chipotle uses white sweetcorn for its salsa, but I prefer yellow corn because I like the vibrant yellow color.

durability

Stored in an airtight container in the refrigerator, the corn salsa will keep for up to 5 days.

Mild

Leave out the jalapeños and use finely chopped green bell pepper instead.

Sharp

Use two fresh jalapeños instead of one. For an even spicier version, you can use fresh serrano chilies (including the seeds).

Roasted corn

Chipotle doesn't use roasted corn in its corn salsa, but I think the salsa tastes great with roasted corn too.

For this version, you should use six ears of corn and grill them on a grill or in a grill pan until they are lightly browned on all sides. Then cut the kernels off the cob with a large knife.

I look forward to hearing from you!

I hope you enjoy this salsa recipe with corn as much as we do.

If you try the recipe, please leave me a comment or star rating here. I always appreciate it!

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