Chipotle Corn Salsa (Easy Version)
Servings:6 servings
This Chipotle Corn Salsa recipe is a streamlined take on the popular roasted chili corn salsa served at Chipotle Mexican Grill. It's ready in 15 minutes and tastes just like the original! Perfect for taco night, scooping up with tortilla chips, and topping salads, bowls, chili, and more.Yield: approx. 3 cups; six (½ cup) servings
Ingredients
- 16 ounces frozen sweet corn, white or yellow - see Notes for tips
- ½ medium red onion, diced
- 2 fresh jalapenos - seeds and membrane removed, diced
- ⅓ cup finely chopped fresh cilantro leaves
- ¼ cup fresh lime juice - add a squeeze of lemon, if desired
- ¼ teaspoon fine sea salt - adjust to taste
Instructions
- For food safety, cook the frozen corn in a large saute pan over medium heat for about 4 minutes or until hot.
- Spread the corn on a large plate or baking sheet to cool. Set aside while you prepare the other ingredients.
- Toss the red onion, jalapeno, and corn with lime juice. Season with salt, then fold in the cilantro. Taste and add more salt if desired. For the best flavor, refrigerate 20–30 minutes before serving. Tip: The flavors improve over time making this is a great recipe to make ahead for parties. 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!
Store corn salsa in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin C: 20mg
