This Chipotle Corn Salsa recipe tastes just like the popular roasted chili-corn salsa served at Chipotle Mexican Grill. It’s ready in just 5 minutes and perfect for serving with tortilla chips or topping tacos, burrito bowls, salads, and more.
More Chipotle copycat recipes we love include Chipotle Guacamole, Chipotle Chicken, and copycat Chipotle Burrito Bowls.
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Table of Contents
A Note From My Kitchen
My family regularly requests my Chipotle copycat recipes for family gatherings, and this easy corn salsa is always a must. Whether I’m serving burrito bowls, tacos, or a simple spread of chips and guacamole, it seems to find its way onto the menu. I love this fresh, flavorful condiment and chip dip from the bottom of my corn lovin’ heart.
It’s such a simple recipe, but it tastes remarkably close to the corn salsa served at Chipotle. The combination of sweet corn, lime juice, and other fresh ingredients creates a bright, flavorful salsa. Since it’s made with frozen corn, I don’t have to wait for summer corn season to enjoy it, and I almost always have the ingredients on hand.
If I’m making Chipotle Burrito Bowls, someone is almost guaranteed to remind me, “Don’t forget the corn salsa!” At this point, it’s become part of the tradition, so I literally cannot skip it.
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Ingredient Notes
- Frozen corn: Frozen corn is my preferred shortcut for this recipe. Just thaw it completely and drain off any excess moisture before mixing the salsa. If you’d like to use fresh corn, you’ll need about 4 ears of corn to yield the same amount.
- Red onion: Adds color, crunch, and flavor. Dice it finely so it blends well with the other ingredients.
- Jalapeño pepper: Remove the seeds and membranes for a mild salsa, or leave some in if you’d like a little more heat.
- Fresh cilantro: For the mildest flavor, pull the leaves from the stems before chopping and measuring. If you love cilantro, feel free to include some of the tender stems as well.
- Lime juice: Fresh citrus juice is essential for the best flavor. Choose limes that feel heavy for their size and have a little give when squeezed, which is a sign they’ll be juicy.
How to Quickly Thaw Frozen Corn
If you forgot to thaw your corn in advance, don’t worry. My quick thaw method takes just a few minutes and works so well that I rarely plan ahead anymore. I actually prefer this method because the corn is super cold and somehow seems fresher than when it is thawed overnight in the refrigerator.
Place the frozen corn in a colander set in your sink and rinse it under cold running water for about a minute. Use your hands to toss the corn occasionally as the water flows over it. While you prep the remaining ingredients, repeat the rinse-and-toss process a few more times until the corn is thawed.
Take a minute to drain the corn well after thawing. Too much moisture can make the salsa watery.
Food Safety Tip: Never thaw frozen vegetables on your kitchen counter. Instead, thaw them in the refrigerator or use the quick thaw method above.
How to Make Chipotle Corn Salsa
- Add the corn, red onion, jalapeño, and cilantro to a medium bowl.
- Add the lime juice and salt, then stir until well combined. Serve immediately or cover and refrigerate until ready to serve.
Serving Suggestions
I love to serve this copycat Chipotle corn salsa recipe any time I make my Mexican Shredded Beef, Instant Pot Barbacoa, Carnitas (Oven or Slow Cooker), or Chipotle Shredded Pork.
- Chipotle Night at Home: Spoon a generous amount of corn salsa over my Chipotle Burrito Bowl copycat recipe with Cilantro Lime Rice and any of the proteins listed above for Chipotle night at home!
- Tacos: Serve it as a topping for Shredded Beef Tacos or Blackened Fish Tacos.
- Nachos: Sprinkle it over Super Nachos for a fresh, flavorful topping.
- Seafood: It’s delicious served a side dish with grilled fish like my Blackened Mahi Mahi or Blackened Salmon.
- Appetizer: Serve it as a dip on a party tray with Fully Loaded Guacamole, Blender Salsa, and plenty of tortilla chips.
Storage and Make-Ahead Tips
Corn salsa holds well when refrigerated, so feel free to make it several hours in advance. Cover and store in the fridge until ready to serve.
Promptly transfer leftovers to an airtight container and refrigerate. Use within 3 to 4 days for the best quality.
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Chipotle Corn Salsa Recipe
Ingredients
- 16 ounces frozen yellow sweet corn, thawed
- ⅓ cup diced red onion
- 1 medium to large jalapeño, 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)
Instructions
- Add all the ingredients to a medium bowl and stir until combined. Serve immediately or cover and refrigerate until ready to serve.
Notes
Nutrition
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.
Like this? Please rate & comment below!
can you use can corn in a pinch?
You can use canned corn in a pinch, but I do think frozen corn has a much fresher flavor and better texture in this salsa. If you do use canned, be sure to drain it very well and pat it dry so the salsa doesn’t turn watery. It will work, but frozen corn is definitely my preference.
This is amazing salsa! Thank you!
You’re welcome, Anna. So glad you enjoyed it!