Chipotle Corn Salsa Recipe | Fresh and Flavorful Copycat

Chipotle Corn Salsa Recipe with White Corn and Lime

A good Chipotle Corn Salsa Recipe starts with the right texture: corn that’s slightly charred for flavor and just tender enough to stay crisp. The most common mistake is overcooking the corn, which makes it soft and dull in taste. Lightly grizzling or roasting brings out the sweetness and adds a smoky note that balances perfectly with lime, cilantro, and jalapeño.

This recipe is for anyone who wants a fresh, versatile salsa ideal for tacos, burrito bowls, or as a quick summer side dish.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Appetizer

Cuisine: Mexican

Calories: 120

Ingredients Method Video Notes

Ingredients

  

• 3 cups corn kernels fresh, frozen, or canned; grilled preferred.
• 1 small red onion finely diced
• 1 jalapeño seeded and finely chopped
• ¼ cup fresh cilantro chopped
• Juice of 2 limes
• ½ tsp of salt
• ¼ tsp black pepper

Optional: ½ cup diced tomatoes or roasted poblano peppers for variation

Method

 

1. Prepare the corn. If using fresh corn, grill or roast the cobs over medium heat for 8–10 minutes, turning occasionally, until lightly charred. Cool and cut off the kernels.
2. Combine the ingredients. In a bowl, mix together corn, onion, jalapeño, and cilantro.
3. Add seasoning. Pour in the lime juice, salt, and pepper. Toss to combine.
4. Adjust the flavor. Taste and add more lime or salt if needed.
5. Chill or serve. Serve immediately or refrigerate for 30 minutes to let the flavors develop.

Video

Notes

Corn texture: Slightly charred corn adds sweetness and smoky depth.

Avoid: Boiling corn too long is it becomes soft and loses crunch.

Heat control: Keep or remove jalapeño seeds to adjust the spice level.

Citrus tip: Fresh lime juice is essential; bottled juice lacks brightness.

Tips & Tricks

• Make ahead: Flavors improve after 1–2 hours in the fridge.
• Frozen corn: Thaw completely before charring or mixing.
• Extra flavor: Add a pinch of smoked paprika for more depth.
• Texture balance: Combine both roasted and raw corn for a contrast.
• Storage: Keeps well for up to 3 days in the refrigerator.

Serving Suggestions

• Taco toppings: Great with grilled chicken or fish tacos.
• Side dish: Serve with rice, beans, or grilled meat.
• Dip: Pair with tortilla chips or pita crisps.
• Burrito bowl: Spoon over rice, beans, and protein in a chipotle-style bowl.
• Salad Boost: Mix into green salads for color and crunch.

Nutrition (per serving, based on 4 servings)

• Calories: ~120
• Protein: 3 g
• Carbs: 25 g
• Fat: 2 g
• Fiber: 3 g