Corn Salsa Recipe (Chipotle Copycat)
This corn salsa recipe tastes just like Chipolte’s! This copycat recipe is full of sweet corn, fresh cilantro, tart citrus, and a bit of zip from jalapenos. Delicious as a dip for chips or on tacos or burritos.
Chipolte is one of my favorite spots to grab a quick lunch or dinner.
I’m a sucker for Mexican food loaded with all the toppings.
And one of the best toppings hands down is Chipolte corn salsa!
Let me just tell you that while it may not be the real thing this tastes just like the corn salsa recipe from Chipolte!
It’s full of sweet corn, zesty fresh cilantro, and bright citrus.
I could eat it by the spoon- it’s so good!
Ingredients
To make this you’ll need:
- Corn– Use frozen sweet corn that you’ve thawed and drained. I highly recommend white corn since it is sweeter.
- Cilantro– Fresh, washed, minced cilantro leaves
- Red onion– Minced
- Jalapeno peppers– Finely diced
- Citrus juice– Both fresh lime juice and fresh lemon juice
- Salt
How to Make
Making this corn salsa recipe is so easy!
Just add all of the ingredients to a mixing bowl and stir them all together.
Then cover the bowl and let it chill in the fridge for half an hour.
Serve and enjoy!
Serving Suggestions
You can serve this as a dip for chips or spoon it onto:
- tacos
- nachos
- burritos
- salads
How long can you keep corn salsa?
You can keep the salsa in an air tight container in the fridge for up to 5 days.
However, the longer you keep the salsa, the softer the corn will get from the acidic citrus juice.
Tips and Tricks
- While I highly recommend using white corn as it’s naturally sweeter, you can use yellow corn instead, if it’s more available and/or cheaper with equally delicious results.
- Make sure you are using frozen corn and not canned corn. Let the corn defrost prior to using it and drain away the extra moisture so the salsa isn’t watery.
- You could use fresh corn if you prefer. Just cook the corn according to your preferred method. Let it cool and cut the kernels away from the cobs. If you use fresh corn, you’ll need 4 ears.
Other Chipotle Copycat Recipes
This corn salsa recipe is a spot on copycat of Chipolte’s. Make it and enjoy!
Looking for other Chipotle copycat recipes?
Try these:
If you’ve tried this CORN SALSA RECIPE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Corn Salsa Recipe (Chipotle Copycat)
Ingredients
- 2 cups frozen sweet corn kernels thawed and drained
- 1/4 cup washed cilantro leaves minced
- 1/4 cup minced red onion
- 1/4 cup finely diced jalapeno peppers
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Add all of the ingredients to a mixing bowl, then stir together until everything's evenly combined.2 cups frozen sweet corn kernels, 1/4 cup washed cilantro leaves, 1/4 cup minced red onion, 1/4 cup finely diced jalapeno peppers, 1 tbsp lime juice, 1 tbsp lemon juice, 1/2 tsp salt
- Cover and chill for 30 minutes in the refrigerator.
- Serve & enjoy!
Notes
- While I highly recommend using white corn as it's naturally sweeter, you can use yellow corn instead, if it's more available and/or cheaper with equally delicious results.
- Make sure you are using frozen corn and not canned corn. Let the corn defrost prior to using it and drain away the extra moisture so the salsa isn't watery.
- You could use fresh corn if you prefer. Just cook the corn according to your preferred method. Let it cool and cut the kernels away from the cobs. If you use fresh corn, you'll need 4 ears.
Nutrition
