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

Cook Time 10

Total Time 25

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

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.
Combine the ingredients. In a bowl, mix together corn, onion, jalapeño, and cilantro.
Add seasoning. Pour in the lime juice, salt, and pepper. Toss to combine.
Adjust the flavor. Taste and add more lime or salt if needed.
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.