Chipotle Corn Salsa
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!
Servings 8
Calories 41kcal
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.
Nutrition
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