Corn Salsa Recipe (Chipotle Copycat!)

5 from 8 votes

Corn Salsa Recipe (Chipotle Copycat!)

This Corn Salsa is fresh, zesty, and just like Chipotle’s! Sweet white corn, herbs, onions, and a bit of a jalapeño kick make it irresistible.

Prep Time25

Cook Time12

Chilling Time20

Total Time57

Course: Salad, Side Dish, Snack, Vegetarian

Cuisine: American

Keyword: corn salsa recipe

Servings: as an appetizer

Author: Chelsea Lords

Cost: $3.38

Equipment

Large skillet

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

US - Metric

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!

Notes

Note 1: According to Chipotle employees, Chipotle uses frozen super sweet white corn. If you prefer fresh corn, select fresh sweet corn on the cob, slice off the kernels to measure 2 full cups, and sauté in 1 tbsp of oil for about 5–8 minutes or until tender.

Note 2: To lessen the sharpness of red onions, chop and soak them in ice water for at least ten minutes, stirring occasionally. Drain well before using.

Note 3: To roast a poblano pepper, place it over an open flame on the stove, using tongs to rotate until all sides are blackened (about 3–4 minutes). Place the blackened pepper in a bowl, cover, and let rest for 10 minutes. Remove the pepper, peel off the blackened skin, discard the seeds, and chop the flesh into very small pieces.

Note 4: Optional spices: 1/4 teaspoon each: chili powder, ground cumin, paprika, and granulated sugar.

Storage: Store leftover corn salsa recipe in an airtight container in the fridge for up to 5 days. I like it best on day 2!

Nutrition