Chipotle Corn Salsa (EASY Version!)

light blue bowl filled with colorful chili corn salsa.

Chipotle Corn Salsa (EASY Version!)

Prep Time 10

Cook Time 5

Total Time 15

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

The roasted chili corn salsa at Chipotle Mexican Grill is super popular for good reason! It's mild, lightly sweet, and bursting with freshness from cilantro, jalapeno, and lime. This recipe is a shortcut version of Chipotle's corn salsa. It's ridiculously quick and easy to prepare and tastes just like the real deal!

Yield: approx. 6 (½ cup) servings

Ingredients
US Customary | Metric

16 ounces frozen sweet corn, white or yellow - see Notes to use fresh corn
½ medium red onion, diced
2 jalapenos, seeds and membrane removed, diced
⅓ cup finely chopped fresh cilantro
¼ cup fresh lime juice - also include a squeeze of lemon, if desired
¼ teaspoon fine sea salt - or more, to taste

Instructions

Preheat a large saute pan over medium-low heat. Add the frozen corn to the pan. Stirring occasionally, cook just until the corn is hot, about 4 minutes (for food safety).
Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.
Toss the red onion, jalapeno, and cilantro with lime juice. Season with salt, then mix with the corn. Taste and add more salt if desired. Serve now or refrigerate until chilled.
Tip: The flavors improve over time making this is a great recipe to prep in advance for a potluck or party. Double or triple the recipe if serving a crowd!

Notes

Instructions for fresh corn:

To cook corn on the cob, remove the husks and silks, and place 4 or 5 ears of corn in a large pot. Cover with water, bring to a boil, and cook for 1 to 2 minutes or until the corn is tender. Cool, then cut the corn from the cob. Grill the corn instead for more flavor!

Storage

Store corn salsa in the refrigerator in an airtight container for up to 5 days.

Nutrition