This Easy Corn Salsa tastes just like Chipotle’s and it’s ready in just 5 minutes! Serve with tortilla chips or as a topping for tacos or burrito bowls.
I’ve made this easy copycat of Chipotle’s Corn Salsa more times than I can count. I love this fresh, flavorful condiment and chip dip from the bottom of my corn lovin’ heart. It’s such a delicious way to add some nutrition to your menu and a sure-fire way to elevate taco night. Sweet corn, red onion, and jalapeno become something totally irresistible when tossed with fresh lime juice and cilantro.
I almost always have everything I need on hand to make it and it is ridiculously fast and easy to put together.
- Frozen corn – A bag of frozen yellow sweet corn makes this recipe super fast and easy.
- Red onion – For color and great flavor.
- Jalapeno – Remove the seeds and ribs from your jalapeno for a very mild salsa. If you want it spicier, leave in some of those seeds.
- Lime juice – Using a good quality lime is probably the most important component to the flavor of this recipe. Avoid limes that are hard as a rock and instead, choose a soft lime with some weight to it. It should have some give when you give it a light squeeze. Although dark green limes may be pleasing to the eye, color is a less important factor. If the lime has lighter green or yellow areas, those are just the parts of the lime that had more sun exposure.
How to Quickly Thaw Frozen Corn
I use a quick thaw method that works so good that I rarely bother to thaw the bag of corn in advance anymore. Just place a colander in your sink, add the frozen corn, and rinse it well with cold water. Allow a stream of water to flow over the corn for about a minute, then use your hands to mix and toss the corn as the water flows over it. Take a break and prep the remaining ingredients for the Corn Salsa and then repeat the rinse and toss a few more times. Be sure to drain it very well before combining it with other ingredients.
I actually prefer this method because the corn is super cold and somehow seems fresher than when it is thawed overnight in the refrigerator. Never thaw frozen vegetables on your kitchen counter for food safety concerns.
How to Make Easy Corn Salsa
- Combine the thawed corn, red onion, jalapeno, and cilantro in a serving bowl.
- Add the fresh lime juice and salt, to taste.
I love to serve this Easy Corn Salsa any time I make my Shredded Mexican Beef, Instant Pot Barbacoa, Carnitas (Oven or Slow Cooker), or Chipotle Shredded Pork.
- Spoon a generous amount of corn salsa over burrito bowls with Cilantro Lime Rice and any of the recipes listed above for Chipotle night at home!
- Serve it as a topping for tacos.
- It is delicious with grilled fish, my Blackened Mahi Mahi or Blackened Salmon.
- Add it to a party tray with guacamole, salsa, and plenty of tortilla chips.
Make Ahead and Storage Instructions
Corn Salsa holds pretty well when refrigerated so feel free to mix it up, cover, and refrigerate it several hours before serving.
Promptly transfer leftovers to an airtight container and refrigerate. Use within 3 to 4 days for the best quality.
Easy Corn Salsa (Chipotle Copycat)
- 16 ounces frozen yellow sweet corn, thawed
- ⅓ cup diced red onion
- 1 medium to large jalapeno, seeded and diced
- 1 lime, juiced
- ¼ teaspoon salt, or to taste
- ½ cup loosely packed cilantro leaves, chopped (pull leaves from stems and measure prior to chopping)
- Combine all the ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.