Chipotle Corn Salsa is great as an appetizer with chips but it is also an awesome topping for so many Mexican dishes. You can put this quick and easy salsa on tacos, burritos, quesadillas, nachos, or whatever your heart desires.
I must admit that I have a weak spot for salsa. I put way too much salsa on way too many things. There is a popular Mexican restaurant that serves corn salsa that I am a huge fan of. So, I decided to perfect it and make it a true Chipotle Corn Salsa using chipotle chili pepper. Sweet corn, spicy jalapenos, and smokey chipotle pepper create a winning flavor combination! You can also make Roasted Corn Salsa using this recipe for Roasted Corn on the Cob.
Try pairing this yummy salsa with one of the following easy Mexican recipes…
- Chipotle Cauliflower Tacos
- Slow Cooker Shredded Mexican Chicken
- Mexican Pork Carnitas
- Turkey Tacos
- Cajun Shrimp Tacos
- Pork Enchiladas with Homemade Enchilada Sauce
- Plant Based Burrito Bowl
Chipotle Corn Salsa Ingredients
- corn – fresh corn kernels or frozen corn defrosted and drained. I used organic sweet corn. You can also use canned corn in a pinch.
- red onion – finely chopped.
- jalapeno – seeded and chopped.
- fresh cilantro – chopped.
- chipotle chili pepper – ground dried chipotle pepper.
- kosher salt
- lime juice – fresh or bottled.
How to make Chipotle Corn Salsa
You can use frozen, fresh corn, or roasted corn kernels. I used frozen organic sweet corn. Lightly cook the corn using your preferred cooking method. Drain and allow the corn to cool completely.
Remove the seeds and chop the jalapeno. Finely chop the onion and cilantro.
Add the corn, chopped jalapeno, onion, and cilantro to a mixing bowl. Sprinkle with the salt and chipotle pepper. Pour or squeeze the lime juice over everything.
Finally, stir everything very well. When in doubt, stir some more. Chill in the refrigerator, in an airtight container, until ready to serve.
Serve with chips or your favorite Mexican dish!
Chipotle Corn Salsa
Ingredients
- 10 - 12 ounces corn frozen or fresh
- 1/3 cup red onion finely chopped
- 1 large jalapeno seeded and chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1/2 teaspoon ground chipotle chili pepper
- 1/2 teaspoon kosher salt or to taste
Instructions
- Lightly cook the corn using your preferred cooking method or according to the package instructions. Drain well and allow the corn to cool completely. Remove the seeds and chop the jalapeno. Finely chop the onion and cilantro.
- Add the cooled corn, chopped jalapeno, onion and cilantro to a mixing bowl. Sprinkle with the salt and chipotle pepper. Pour or squeeze the lime juice over everything. Finally, stir everything very well. When in doubt, stir some more. Chill in the refrigerator in an airtight container until ready to use.
- Serve with chips or your favorite Mexican dish!
Notes
(This recipe was originally published on April 2nd, 2019 and has been updated with a new recipe card.)
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