The Roasted Chili Corn Salsa at Chipotle is one of my favorite add-ins. It's bright, sweet, lightly spicy, and so refreshing. I love the pops of corn that you get in every bite.
About This Recipe
We make burritos at home for meal prep a LOT. They're quick to make, freezer-friendly, and have all the major food groups for a balanced meal. While I love going to our local Chipotle for a quick dinner, it's not something I do regularly. So, it's nice to know how to make your own corn salsa at home.
This recipe is incredibly easy to make- no cooking required. All you do is combine thawed frozen corn with cilantro, onion, jalapeno, lime juice, and salt. Once made, it'll last in the fridge for up to 5 days. If it's the summer, you can also make this with fresh corn on the cob. Make sure to cook the corn until cooked through, and if you're up for it, you can even roast it on a grill for more smoky flavor.
Key Ingredients
Corn: Apparently, Chipotle uses frozen corn for their corn salsa, so that's what I use in this recipe. That said, fresh corn on the cob works perfectly fine and is honestly probably even better.
Red onion: Adds savory and pungent flavor. If you're not a fan of onions, you can leave them out, but I really like the flavor they add. An alternative option is to "deflame" the onions by soaking them in ice water for 20 minutes to mellow out their sharp flavor.
Cilantro: Adds fresh flavor that brings the corn salsa to life. If you have someone that doens't like cilantro, you can leave it out, but for me, it's a must-add ingredient!
Jalapeno: Adds a touch of heat to the salsa. Jalapeno doesn't make it overly spicy, rather it complements the sweetness of the corn. Feel free to add less, more, or leave it out entirely.
Lime juice: Fresh lime juice brightens up the entire salsa and adds balance to the sweetness of the corn. If you don’t have limes, use lemon juice or apple cider vinegar in a pinch.
Salt: Just a pinch to enhance the flavors.
Instructions
STEP 1: Combine all the ingredients in a small bowl. Mix, then chill until ready to serve. The corn salsa can be refrigerated for up to 5 days in an airtight container.
Chipotle Corn Salsa
Ingredients
- 2 cups frozen corn (thawed)
- ¼ cup red onion (finely chopped)
- ¼ cup cilantro (finely chopped)
- ½ small jalepeno (seeded and pith removed; finely chopped)
- 2 tablespoons fresh lime juice
- ½ teaspoon salt (or more to taste)
Instructions
- Combine all the ingredients in a small bowl.
- Serve immediately or refrigerate for up to 5 days.
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