Bring Chipotle’s flavors home with my copycat corn salsa recipe! Simple, fresh, and bursting with flavor, it’s the perfect addition to your tacos and grilled meats.
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Chipotle’s Corn Salsa
Look no further than this Chipotle copycat corn salsa, a vibrant, fresh addition to your homemade Cinco de Mayo feast.
With its perfect blend of sweetness from the corn and a kick from the jalapeño, this salsa brings the beloved restaurant flavor right into your kitchen. It’s the ideal companion for tortilla chips but versatile enough to top off your one-pot burrito bowls.
Why This Recipe Works
- Simple and fresh: With just a few ingredients, this recipe captures the essence of Chipotle’s corn salsa with thawed white corn, cilantro, and lime juice.
- Customizable crowd-pleaser. Adjust jalapeño to tailor heat level. Everyone will love it whether they like milder pico de gallo or are fans of restaurant-style salsa.
Recipe Ingredients
This simple corn salsa recipe requires only a handful of ingredients but believe me when I say it is bursting with flavor! Gather up these ingredients and you’re ready to go!
Find the full printable recipe with specific measurements below.
- Frozen white corn: Thawed and drained. Fresh corn or sweet corn kernels will also work.
- Fresh cilantro and red onion: Adds the necessary burst of freshness.
- Jalapeno: For a signature kick, easily adjusted for heat preference. You could also use poblano pepper in its place.
- Lime juice: A zesty, citrusy balance to the salsa’s sweetness. Lime is a signature flavor in Mexican-inspired dishes, but if lemon juice is what you’ve got on hand, it’ll do!
- Salt and pepper: To enhance taste.
Substitutions and Variations
Try these twists on the original recipe to really make it your own!
- Not a fan of white corn? Try grilled corn for a smoky twist, or cook corn on the cob in the microwave before cutting off the kernels for ease.
- For extra heat leave in some seeds or add in a sprinkle of cumin and chili powder. Adjust the spice level to your liking.
- Feel free to add diced avocado for a version of avocado salsa or black beans like in black bean salsa.
- Adding crumbled goat cheese, cotija cheese, or feta would be a great addition. We love queso fresco in this elote dip recipe.
- Try adding in other summer veggies, like red bell peppers.
- If you love the flavors but want something creamier, make this Mexican street corn salad! It has all of the flavors of corn salsa with a creamy, cheesy spin.
How to Make Corn Salsa
Who knew that making Chipotle’s corn salsa at home would be such a breeze? Just a few minutes of chopping and chilling time is all you need to make this amazing salsa.
- Combine ingredients. In a large bowl, mix the corn, cilantro, red onion, and jalapeño.
- Add the dressing. Dress everything with fresh lime juice and season with salt and pepper to taste.
- Toss and chill. Let the salsa chill in the fridge to meld the flavors together, making it even more delicious.
Cooking Tips
- Letting the salsa sit in the refrigerator allows the flavors to intensify and blend beautifully.
- Don’t like it spicy? Leave out the jalapeño and add chopped bell pepper instead.
- A squeeze of lime juice right before serving adds an extra layer of freshness.
Recipe FAQs
To thaw frozen corn, place it in the refrigerator overnight or on the counter for a few hours. To drain, simply pour the thawed corn into a colander and let any excess water drip out.
The heat level can easily be adjusted by the amount of jalapeño used. For a milder salsa, remove the seeds and membrane from the jalapeño before chopping. For extra heat, leave some seeds in or add more jalapeño to taste.
I love serving this salsa as a dip with tortilla chips or as a topping for grilled meats. It’s also perfect to set out for a taco bar with other favorites like guacamole and mango salsa.
Absolutely! Making it ahead of time allows the flavors to meld together beautifully. Just cover and refrigerate for at least 15 minutes before serving, though a few hours or even overnight can enhance the flavors even more.
Store any leftover salsa in an airtight container in the refrigerator. It will keep for up to 3 days. The flavors often deepen over time, making the leftovers just as delicious.
More recipes with corn include corn and tomato salad, cheesy hot corn dip, and honey butter skillet corn.
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Corn Salsa Recipe
Ingredients
- 12 ounces frozen white corn , thawed and drained
- ½ cup chopped cilantro
- ¼ cup chopped red onion
- 1 jalepeno , seeded and chopped
- 2 limes , juiced
- ½ teaspoon salt (more to taste)
- ⅛ teaspoon pepper (more to taste)
For serving: Tortilla Chips
Instructions
- Combine the corn, cilantro, onion and jalepeno in a large bowl.
- Squeeze the lime juice over top. Season with salt and pepper and stir until combined. Season to taste.
- Cover and refrigerate for at least 15 minutes before serving.
Notes
- For extra heat leave in some seeds or add in a sprinkle of cumin and chili powder.
- Feel free to add diced avocado to bulk up the salad.
- Add crumbled goat cheese or feta would be a great addition.
- Try adding in other summer vegetables, like bell peppers.
- To make it a little sweeter mix in a little bit of honey.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 4th of July, 5 Ingredients Or Less, American, Appetizers, Cinco De Mayo, Condiments, Dairy-Free, Dips, Gluten-Free, Meal Prep, Mexican, Side Dishes, Snacks, Vegan, Vegetables
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
