This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro. Enjoy with chips or on top of chicken, tacos, or fish!
Corn on the cob season is in full swing, and we are loving it! I made some tacos recently and was craving fresh salsa to put on top. So, I made a quick bowl of this copycat chipotle corn salsa and had to share the recipe with you.
In This Post
Ingredients Needed and Substitutions
- Corn: Corn cut from fresh corn on the cob is perfect during the summer. But when sweet corn isn’t in season, you can use canned or frozen corn.
- Peppers: This recipe calls for diced green chiles and diced jalapenos. If you want more heat, add more jalapenos, and for less heat, add less or leave them out.
- Onions: We used a red onion for flavor and the pop of color. White onions would also work in this recipe.
- Cilantro: Fresh chopped cilantro adds a fresh citrusy flavor and bright green color. If you aren’t a fan of cilantro, you can leave it out or add parsley in its place.
- Seasoning: The salt and black pepper add flavor. You can use more or less to taste.
- Citrus Juice: We added lemon and lime juice for the flavor combination, but you can add only one if you prefer.
How To Make Corn Salsa
It’s super easy to make corn salsa! Simply put the corn, peppers, onions, cilantro, salt, pepper, lemon juice, and lime juice into a bowl.
Stir everything together, and the salsa is ready to eat! It’s that simple.
More Ways To Make It
Roasted Chili Corn Salsa
You can make a spicier version of this recipe with the addition of chili peppers! The peppers also add flavor and color. Plus, if you want to add roasted corn, see our shucked grilled corn on the cob post.
- Roast two poblano peppers in the oven at 400˚F for 25-30 minutes or over high heat on a grill.
- Place them in a bowl and cover the bowl with plastic wrap to allow the skins to loosen.
- Peel and discard the skins, stems, and seeds before dicing.
- Stir the diced roasted poblano peppers into the salsa.
Mango Corn Salsa
If you want to add a sweet element to this dip, fresh mangos are a delicious choice! I love the combination of fruit and vegetables in salsa. To make this variation, simply stir in 1/2 cup of diced mangos.
Avocado Corn Salsa
Avocados can add a creamy texture to the salsa that complements the crispy, crunchy texture of the other ingredients. Peel and dice 1-2 ripe avocados and stir them into the salsa.
Make Ahead and Storage
- Make Ahead: This is an excellent recipe to make ahead of time. Mix everything together and store it in an airtight container in the fridge. The flavors will blend together overnight.
- Refrigerator: Store it in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze this corn salsa in an airtight container for up to 3 months. Place in the fridge to thaw overnight.
Frequently Asked Questions
All three will work in this corn salsa recipe. To use fresh corn, cut it right off of the cob. When using canned corn, drain it first. If you go with frozen corn, be sure to thaw it ahead of time.
This recipe is easily adaptable! You can add other diced vegetables such as tomatoes, bell peppers, or cucumbers. Or add diced fruit such as pineapple, mangos, or avocado. If you want some protein, you can also add black beans and black-eyed peas.
You can boil corn on the cob first if you want to soften it, but we make this recipe with fresh corn kernels cut off the cob.
Ways To Use It
Most people use salsa as a chip dip, but it can also be used as a side dish or salad. Here are a few more recipes that would be delicious with corn salsa.
- It is the perfect way to add flavor and crunch to your grilled chicken.
- Make a slow cooker nacho bar for your next party or potluck, and include this salsa as one of the toppings.
- Chipotle chicken tacos are packed with flavor, and homemade salsa makes them even better!
- This walking taco recipe is perfect for feeding a crowd at a backyard BBQ.
Similar Recipes
- Serve fresh Fruit Salsa with homemade cinnamon chips!
- This Pineapple Pico de Gallo is a quick, flavorful dip.
- Watermelon Salsa can be served from a watermelon bowl.
- Cowboy Caviar is the perfect party appetizer!
Corn Salsa
Ingredients
- 3 cups corn kernels
- ½ cup diced red onion
- ½ cup chopped cilantro
- 2 tablespoon diced jalapenos
- 2 tablespoon diced green chiles
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Put all of the ingredients into a bowl and stir to combine.
- Cover and place in the fridge for at least 1 hour or overnight.
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