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This Chipotle corn salsa copycat is the only salsa recipe you need for the summer! Made with fresh corn, it’s the perfect addition to all your pool parties, BBQs, and summertime fun!

It goes great with pico de gallo for dipping! Serve it up with chips for a snack or enjoy it on taco pizza, air fryer taquitos, burritos, and more!

A closeup of a bowl of chipotle corn salsa on a the table.

Table of contents

Why You’ll Love This Chipotle Corn Salsa Copycat Recipe!

  • Made with 100% fresh ingredients!
  • An easy recipe that mixes up in no time!
  • Perfect snack or appetizer for parties but also works as a topping for your favorite Mexican recipes.
  • Great flavor. It’s a remarkable mix of sweet, savory, and spicy.
Ingredients to make fresh corn salsa on the table.

Ingredients

  • Corn: For the BEST results use fresh corn, especially in the summer when it’s super sweet.
  • Cilantro: Usually a staple in salsa, it adds a unique citrus herb essence to the salsa. If you don’t like the flavor of cilantro you can use parsley instead.
  • Red onion: Best for salads because it has a crisp flavor and texture.
  • Jalapeno: Gives this corn salsa its spice! You can use more or less depending on your tolerance for spiciness.
  • Lime and lemon juice: We love the blend of these two citrus fruits together. Be sure to use fresh for the BEST flavor!
  • Salt: Brings all the flavors together.
Collage of mixing up the corn salsa with ingredients in a bowl, adding the corn and after mixing in a bowl with chips.

How To Make Chipotle Corn Salsa

  1. Add. The chopped cilantro, salt, red onion, jalapeno, lemon, and lime juice in a bowl. 
  2. Mix. Everything together it’s until evenly combined.
  3. Add. The corn to the bowl and mix together. 
  4. Chill. For the best flavor and serve with tortilla chips.
Corn salsa chipotle in a bowl on the table with tortilla chips surrounding the bowl.

Tips & Variations

  • Roast the corn. Turn this into a roasted corn salsa easily by tossing the corn in a bit of oil and roasting it in the oven at 400° F for 20-30 minutes to add a nice caramel brown color and give it a sweeter flavor.
  • Use fresh corn for the best flavor. If it’s not available, the second best option is to use frozen corn. Simply thaw it out and drain it before mixing it into the salad.
  • Add black beans. Black beans make a great addition to corn salsa! Simply drain and rinse a can of black beans before mixing it in along with the corn.
  • Let it sit. After mixing it, let it sit for at least 30 minutes, though longer is better. As it sits the corn will soak up more of the flavors making it taste even better.
A bowl of copycat corn salsa on a plate surrounded by tortilla chips.

Recipe FAQ

What is in the corn salad at Chipotle?

It’s made with frozen corn tossed with roasted poblano pepper, red onion, jalapeño and cilantro, and flavored with lemon and lime juices. for enhanced flavor and acidity.

Can I make my corn salsa less spicy?

Yes, of course! Be sure to remove all the seeds and veins in your jalapeno before dicing it up and mixing it in. Feel free to add less if you want. For zero spice, you can use mild green chilies or green bell pepper instead.

Fresh corn salsa in a bowl on the table with chips around it.

Storing

  • Store. In an airtight container in the fridge for up to four days. I do not recommend freezing.

What To Serve Corn Salsa With

Frozen Chicken Breasts Air Fryer

Frozen Salmon in Air Fryer

Easy Rotisserie Chicken Enchiladas

More Salsa Recipes

Authentic Pico de Gallo Recipe

Black Bean and Corn Salsa

Avocado Salsa

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Chipotle corn salsa in a bowl with chips and a leaf of cilantro.
5 from 4 ratings
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Servings: 8

Chipotle Corn Salsa

Prep Time: 10 minutes
Cook Time: 30 minutes
This Chipotle corn salsa copycat is the only salsa recipe you need for the summer! Made with fresh corn, it's the perfect addition to all your pool parties, BBQs, and summertime fun!
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Ingredients
 

  • 2 cups corn, fresh or frozen thawed
  • ¼ cup cilantro finely chopped
  • ¼ cup red onion finely chopped
  • 2 tbsp fresh jalapeño finely diced
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
  • ½ tsp salt

Instructions
 

  • In a large bowl combine the chopped cilantro, salt, red onion, jalapeno, lemon, and lime juice. Mix until evenly combined.
  • Add in the corn and mix until evenly combined
  • Chill for 30 minutes for the best flavor.
  • Serve with tortilla chips.

Notes

  • Roast the corn. Turn this into a roasted corn salsa easily by tossing the corn in a bit of oil and roasting it in the oven at 400° F for 20-30 minutes to add a nice caramel brown color and give it a sweeter flavor.
  • Use fresh corn for the best flavor. If it’s not available, the second best option is to use frozen corn. Simply thaw it out and drain it before mixing it into the salad.
  • Add black beans. Black beans make a great addition to corn salsa! Simply drain and rinse a can of black beans before mixing it in along with the corn.
  • Let it sit. After mixing it, let it sit for at least 30 minutes, though longer is better. As it sits the corn will soak up more of the flavors making it taste even better.
  • Store. In an airtight container in the fridge for up to four days. I do not recommend freezing.
Serving: 1g, Calories: 41kcal, Carbohydrates: 9g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 188mg, Potassium: 103mg, Fiber: 1g, Sugar: 2g, Vitamin A: 179IU, Vitamin C: 4mg, Calcium: 4mg, Iron: 0.2mg
Cuisine: Mexican
Course: Appetizer
Author: Jennifer
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