Corn Salsa with bright and crisp white corn mixed with herbs, onions, and a bit of kick from jalapeños. The Chipotle copycat you’ve all been waiting for!
If you’re not serving this salsa with chips, try pairing it with honey lime chicken, pineapple chicken, or cilantro lime chicken.
The Best Corn Salsa Recipe
It must be the week of corn recipes! I kicked off with a creamy corn salad, today I’m sharing this Corn Salsa Recipe, and later this week, I’ll post an avocado chicken salad (updated with the link) featuring—you guessed it—corn!
Growing up, corn was a staple in our house. My dad could live off just corn and roasted potatoes, but his all-time favorite was classic corn on the cob. I can’t blame him; few things are better!
So you can bet that whenever I go to Chipotle, I load up on as much corn salsa as possible! When they shared their recipe on TikTok, I took note and recreated it at home. Now I can have it whenever those cravings hit!
Ingredients
- Corn: Chipotle uses frozen sweet white corn, so this salsa works year-round! Swap in fresh corn if you prefer (see “quick tip” box below).
- Olive Oil: A little oil prevents sticking and adds flavor.
- Red Onion: Finely chop. If it’s too strong, soak briefly in cold water.
- Cilantro: Chop finely for even flavor. Don’ t love cilantro? Use parsley.
- Jalapeño: Dice finely. Keep seeds for heat or remove for milder flavor.
- Lime Juice: Fresh lime juice adds brightness. Use lime alone or mix with lemon.
- Salt: Start small, then adjust. If the salsa lacks flavor, add a pinch more.
- Optional Spices (chili powder, cumin, paprika, sugar): Chipotle skips these, but they enhance flavor—adjust to taste.
- Optional Roasted Poblano Pepper: Roast, peel, and chop for a smoky kick.
Quick Tip
If using corn on the cob, look for green husks, damp silks, and a moist green stem. Avoid corn with dry, brown husks. Check for plump, juicy kernels without dents.
How To Make Corn Salsa
- Cook Corn: Stir less for better browning—too much stirring stops it from roasting.
- Cool Corn: Hot corn can make the salsa watery, so letting it cool first is key.
- Mix Everything Together: Soaking chopped onion in ice water for 10 mins makes it milder.
- Let Flavors Develop: Put in the fridge for at least 30 mins before eating.
- Serve & Enjoy: Use as a dip or topping for tacos, burritos, or bowls.
Variations
Corn Salsa Variations
- Avocado Corn Salsa: Add diced avocado just before serving for creaminess. Try this Avocado Salsa for another twist.
- Black Bean Corn Salsa: Stir in 1 cup of rinsed, drained black beans for protein and texture.
- Fruit Corn Salsa: Add diced mango or pineapple for sweetness. Use ripe fruit for the best flavor.
- Make It a Bowl: Toss in diced chicken, steak, or shrimp and serve over rice for a full meal.
- Make More Mild: Swap poblanos and jalapeños for raw or roasted green bell peppers.
- Make It Spicier: Use minced serrano chiles with seeds for extra heat.
Storage
How To Make Ahead
This corn salsa tastes even better on day 2! To prep ahead, chop ingredients and roast the corn a day early. Once cooled, store everything separately in airtight containers in the fridge. Mix 30 minutes before serving for the best flavor.
More Salsa Recipes
- 20 minute Mango Salsa
- Salsa just blend ingredients in a food processor
- Super simple White Bean Salsa
- Pineapple Salsa readers favorite
- Avocado-Orange Salsa tangy and sweet
Corn Salsa Recipe (Chipotle Copycat!)
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cups frozen sweet white corn see note 1
- 1/4 up to 1/2 teaspoon salt adjust to taste
- 1/4 cup finely diced red onion 1/4 an onion, see note 2
- 1/4 cup finely chopped cilantro 1/2 bunch
- 2 tablespoons finely diced jalapeño 1 jalapeño
- 1 lime or 1 lime and 1 lemon
- 1/4 cup diced roasted poblano pepper optional, see note 3
- Optional spices see note 4
Instructions
- Heat olive oil in a large skillet over high heat. Add corn and salt; cook until liquid evaporates, about 3–5 minutes. For a roasted flavor, cook up to 10 minutes, stirring only occasionally, until corn is slightly charred with golden-brown spots. Avoid frequent stirring to ensure proper roasting. Let the corn cool completely, or place in the fridge to speed up cooling.
- Once corn is cool, combine it in a bowl with red onion, cilantro, jalapeño, 2 tablespoons lime juice (or 1 tablespoon lime juice and 1 tablespoon lemon juice), and optional spices and poblano. Stir gently to mix. Taste and adjust seasoning if necessary. Let the salsa sit in the fridge for at least 30 minutes before serving (it gets so much more flavorful!). Enjoy with dips or on your favorite meals!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My daughter in law made this. It was soooo good. Everyone loved it. We couldn’t get enough of it. Great recipe
So happy to hear this! I’m glad it was a hit 🙂
MMMmmm grilling this corn sure gives it an out of this world color – and probably flavor too! Can’t wait to find out
Soo excited to hear what you think! 🙂 Thanks!
Give me the chips! This stuff is so addicting & good! And, it’s so easy to make!
I’m soo happy you enjoyed!! Thanks! 🙂
Yum! I’m always looking for recipes to use sweet corn up this time of year.
Ahh me to!! Hope you enjoy! 🙂
Turned out AMAZING. Thank you!
Sooo happy to hear! Thank you!!
Everyone loved this corn salsa! It’s perfect with grilled chicken!
Yayyy!! So happy you all enjoyed! Thank you for your comment!
This look yummy to make, there are chips that will go very well with this salsa.
Turned out so fantastic. LOVED by all.