Chipotle Corn Salsa

Why You’ll Love This Recipe

You’ll love this Chipotle Corn Salsa because it’s easy to make, full of bold flavors, and versatile enough to complement a wide range of dishes. The smoky heat from the chipotle peppers pairs beautifully with the sweetness of the corn, creating a perfectly balanced salsa. It’s also naturally gluten-free and vegan, making it a crowd-pleaser for any occasion. Plus, it can be made ahead of time and tastes even better as the flavors meld together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen corn kernels
• Chipotle peppers in adobo sauce
• Red onion, finely diced
• Jalapeño pepper, minced
• Fresh cilantro, chopped
• Fresh lime juice
• Salt to taste
• Olive oil (optional, for added richness)

Directions

1. If using frozen corn, thaw it completely. If using fresh corn, boil or grill it until tender, then cut the kernels off the cob.
2. In a large bowl, combine the corn, diced red onion, minced jalapeño, and chopped cilantro.
3. Finely chop the chipotle peppers and add them to the mixture along with a spoonful of adobo sauce for extra smokiness.
4. Squeeze in fresh lime juice and season with salt to taste.
5. Drizzle lightly with olive oil if desired, then toss everything until evenly coated.
6. Let the salsa sit for at least 15 minutes before serving to allow the flavors to develop.

Servings and timing

This recipe makes about 4–6 servings. Preparation takes approximately 15 minutes, plus optional resting time for flavor enhancement.

Variations

• Grilled Corn Salsa: Char the corn on the grill for a deeper smoky flavor.
• Mild Version: Skip the jalapeño or use only half a chipotle pepper for a gentler spice.
• Creamy Option: Mix in a spoonful of sour cream or Greek yogurt for a creamy twist.
• Avocado Corn Salsa: Add diced avocado for extra texture and richness.
• Roasted Garlic Version: Add roasted garlic cloves for a subtle sweetness and depth.

Storage/Reheating

Store leftover Chipotle Corn Salsa in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the juices and flavors. This salsa is best served cold or at room temperature and doesn’t require reheating. Freezing is not recommended as the texture of the corn and vegetables can become watery once thawed.

FAQs

How spicy is Chipotle Corn Salsa?

It has a mild to medium spice level, depending on how many chipotle peppers and jalapeños you use. You can easily adjust the heat to your liking.

Can I use canned corn for this recipe?

Yes, canned corn works well—just be sure to drain and rinse it before mixing with the other ingredients.

Can I make this salsa ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge as the flavors meld together.

What can I serve this salsa with?

It pairs perfectly with tacos, burrito bowls, grilled chicken, fish, or tortilla chips.

Can I make it without cilantro?

Yes, if you’re not a fan of cilantro, substitute with parsley or simply omit it.

How do I make it less spicy?

Use fewer chipotle peppers and remove the seeds from the jalapeño for a milder flavor.

Can I freeze this salsa?

Freezing is not recommended because the vegetables can lose their crisp texture once thawed.

How long will it last in the fridge?

Stored properly, it will stay fresh for up to 4 days.

Is this salsa vegan?

Yes, this Chipotle Corn Salsa is 100% vegan and gluten-free.

Can I use this salsa as a topping?

Definitely! It’s excellent as a topping for tacos, nachos, grilled meats, or even scrambled eggs.

Conclusion

Chipotle Corn Salsa is a simple yet flavor-packed addition to any meal. With its perfect balance of sweetness, heat, and tang, it captures the essence of summer in every bite. Whether you’re hosting a party or just looking to elevate your weeknight dinner, this salsa is sure to impress with its bold, fresh taste.

Chipotle Corn Salsa

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A vibrant and zesty Chipotle Corn Salsa featuring sweet corn, smoky chipotle peppers, fresh lime, and cilantro. Perfect as a dip or topping for tacos, burrito bowls, or grilled dishes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 minutes (if using fresh corn)
• Total Time: 20 minutes
• Yield: 4–6 servings
• Category: Salsa, Side Dish, Appetizer
• Method: No Cook / Mix
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1–2 chipotle peppers in adobo sauce, finely chopped
• 1 small red onion, finely diced
• 1 jalapeño pepper, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt to taste
• 1 tablespoon olive oil (optional)

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Instructions

1. If using frozen corn, thaw it completely. If using fresh corn, boil or grill it until tender, then cut the kernels off the cob.
2. In a large bowl, combine corn, diced red onion, minced jalapeño, and chopped cilantro.
3. Finely chop the chipotle peppers and add them along with a spoonful of adobo sauce.
4. Add lime juice and season with salt to taste.
5. Drizzle with olive oil if desired and toss until evenly coated.
6. Let the salsa rest for at least 15 minutes before serving to allow flavors to develop.

Notes

• For extra smokiness, use grilled corn.
• Adjust spice level by adding more or fewer chipotle peppers.
• Store leftovers in the refrigerator for up to 4 days.
• Best served chilled or at room temperature.

Nutrition

• Serving Size: 1/2 cup
• Calories: 90
• Sugar: 4g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg