Copycat Chipotle Corn Salsa

Easily recreate Chipotle's mild and zesty Corn Salsa at home in minutes with this simple copycat recipe.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword corn, Corn Salsa, jalapeño, salsa

Prep Time 10

Total Time 10

Servings

Calories 63kcal

Author Stacey aka the Soccer Mom

Cost $6

Roast the Corn - We toasted our fresh corn kernels for 4 minutes in the air fryer. You could alternative char the corn in a skillet on the stovetop. Place the corn in a large bowl and add the red onion, jalapenos, and cilantro.
Combine the Ingredients - Add the corn, jalapeños, onions, and cilantro to a large bowl.
Add the Dressing - Add lemon and lime juices and salt. Stir to mix.
Taste and Adjust - Season, as needed, to your personal preferences. Refrigerate until ready to serve.

Nutrition information is provided as an estimate only.

Prep Tips:

- Corn - You may use either fresh corn or frozen corn for this recipe. If using fresh corn, carefully chop the kernels off the cob and into your mixing bowl. If using frozen, be sure to thaw first.
- Jalapeño - If you like the flavor of jalapeños, but not the heat, soak them in water for about an hour after de-seeding. This helps pull out some of the spice. You may also be able to find "heatless" jalapeño peppers at the store...it's a thing!
- Storage - Keep any leftover salsa in an airtight container in the fridge for up to 3-4 days.