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A closeup of a bowl of corn salsa.
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5 from 1 vote

Easy Corn Salsa (Chipotle Copycat)

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.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Condiment
Cuisine: Mexican, Southwest, Tex Mex
Diet: Vegan, Vegetarian
Servings: 6
Calories: 82kcal


  • 16 ounces frozen yellow sweet corn thawed
  • 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.


Thaw corn safely in the refrigerator or use the quick thaw method below. Never thaw frozen vegetables on your kitchen counter.
Quick Thaw Method for Frozen Corn
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.
Make Ahead and Storage Instructions
Can be made in advance, covered, and refrigerated for several hours before serving.
Transfer leftovers to an airtight container and use within 3 to 4 days for the best quality.


Calories: 82kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 259mg | Fiber: 3g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg