Copycat Chipotle Corn Salsa Recipe
I’ve always been a fan of Chipotle’s corn salsa—it’s fresh, and tangy, and adds the perfect kick to their burritos and bowls. One day, I decided to try making it at home, and after a few attempts, I finally nailed the recipe. This Copycat Chipotle Corn Salsa is so close to the real thing, you might not even notice the difference. It’s become a staple in my kitchen, especially during the summer when fresh corn is in season. If you’re looking for a simple, flavorful salsa to brighten up your meals, this is the one. Let me show you how to make it—it’s a recipe you’ll want to keep returning to.
Equipment
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 cups fresh or frozen corn kernels (thawed if frozen)
- 1/4 cup finely diced red onion
- 1-2 jalapeños, seeded and finely diced (adjust to taste)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 tsp salt (or to taste)
Instructions
- If using fresh corn, cook the corn kernels in boiling water for 2-3 minutes, then drain and let cool. If using frozen corn, thaw it completely.
- In a mixing bowl, combine the corn, red onion, jalapeños, cilantro, lime juice, and salt.
- Stir well to combine, making sure the ingredients are evenly distributed.
- Taste and adjust seasoning if needed. Add more lime juice or salt if desired.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve chilled or at room temperature.