This copycat Chipotle corn salsa is quick, easy, and crazy delicious! Dive in with tortilla chips or use it to top burritos, tacos, salads, nachos, and more!Recipe yields 2 cups salsa.
Course Appetizer
Cuisine Tex-Mex
Keyword Chipotle Corn Salsa
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Calories 76kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
12ozcorn kernels(frozen or fresh)
½cupfinely chopped red onion
¼cupfinely chopped jalapeño pepper
½cupchopped fresh cilantro
2TBSPchopped green onion(optional)
1lime, juiced
1TBSPolive oil or avocado oil
¼tspsalt, plus extra to taste
Instructions
Cook corn via your favorite method! You'll want to snag a 12 ounce bag or grab two large ears of corn and remove the kernels with a knife. Steam/microwave if using frozen or sauté fresh kernels in a skillet until tender. Easy peasy!
Allow corn to cool and combine with onion, jalapeño, cilantro, and green onion. Add lime juice and a tablespoon of your favorite healthy oil (we love using avocado oil here!) then season with salt.
Toss it all together and chill until ready to eat! It's great right away and even fantastic the following day!
Serve with tortilla chips for dipping or on top of all your favorite Mexican and Tex-Mex dishes. It's great on everything!
Notes
Not a fan of spice or heat? Skip the jalapeño and try it with a little sweet red bell pepper instead!Corn Salsa nutrition facts below are an estimate provided by an online nutrition calculator.