Easy and flavorful copycat Chipotle Corn Salsa recipe, made in just a few minutes with a handful of simple ingredients. You won’t believe how easy this recipe is with either frozen or canned corn, plus you can make it well ahead of time to serve at your next backyard bbq or get together! Serve it with tacos, fajitas, or tortilla chips for dipping!
Why We Love It
I’m sure you know I LOVE Chipotle, right? Back in the day it was one of the only Whole30 Restaurants you could eat at while on a round and stay compliant.
And I’m totally inspired by their menu! I even make a Whole30 copycat Chipotle Barbacoa recipe in my slow cooker. Their corn sal
Chipotle’s Corn Salsa is another one of my favorite menu items, too! This quick and easy copycat version is so fast and equally delicious!
Made with either fresh or frozen corn and a few other simple ingredients, this is a recipe I come back to time and time again. I love to serve it with my Salsa Baked Chicken to make a complete meal.
What ingredients are in Corn Salsa?
The ingredients in my Chipotle Corn Salsa Recipe are super duper simple! Here’s what’s in it:
- Frozen or canned corn
- Lime juice
- Red onion
- Salt and pepper
I like to keep mine kid-friendly so I leave out anything spicy, but if you want to stay 100% true to Chipotle’s recipe, omit the tomato and feel free to dice a jalapeño and include that in here.
Over on my Pinterest page, tons of people have made this recipe and add a cup of black beans! Great idea, y’all!
Making the Recipe
The really wonderful thing about this recipe is that you literally just add everything to a big bowl and mix it up. I mean, it doesn’t get easier than that!
Here’s how you do it, step by step:
- If you use frozen corn, you need to spend a few minutes defrosting it under water. Alternately, you can use canned corn, which will let you skip this step. Either way, the liquid will need to be drained off using a strainer.
- Dice the onion, tomatoes, and jalapeño if using (wear gloves!), and chop the cilantro and juice the lime.
- Once all the liquid has drained off, add all the ingredients to a large bowl. Mix it up, season to taste, and you’re done!
If using fresh corn: It’s wintertime right now and fresh corn is very hard to come by, but if you have good fresh corn, you can quickly grill or boil it, then allow it to cool it before you remove the kernels from the cobb with a sharp knife.
I told it was easy, didn’t I? Now just try to wait until your friends come over before you dig in. It won’t be easy, but you can do it! I believe in you.
Absolutely! I’ve made this an entire day in advance, and I think it’s even better the second day. Cover and store in the refrigerator until you’re ready to serve it.
Corn salsa keeps really nicely for a while, and I think it tastes even better after the flavors have melded for a day or so. You can store covered or in an airtight container in the refrigerator for 3-4 days.
Optional recipe variations
You might want to customize this recipe to your tastes, and I definitely encourage that kind of thing. Here are some ideas to get you started:
- Add a diced Jalapeño or Serrano pepper. If you like your salsa spicy, this is a great option.
- Add 2-3 diced avocados. Avocado adds a little bit of creamy guacamole-ness to the corn salsa that is absolutely wonderful! Remember not to add the avocado until just before serving, to prevent browning.
- Add 2 crushed cloves of garlic. Garlic adds a nice bite to the flavor without being too overwhelming.
- Add 1 can rinsed black beans. This is the most popular option I’ve seen my readers make. It adds a southwestern flare to the salsa that I absolutely love.
Pin it for later:
More Healthy Side Dishes
- Mango Guacamole
- Pineapple Avocado Salsa
- Cauliflower Tabbouleh
- Cherry Tomato Bruschetta
- Air Fryer Brussels Sprouts and Potato Hash
- Quick Tomato & Avocado Salad
If you like this recipe, please drop a star rating or let me know in the comments below!
Chipotle Copycat Corn Salsa – 10 Minute Recipe
- 32 ounces corn frozen or canned
- 3 limes juice only
- 1 large bunch fresh cilantro
- 1/2 medium red onion about 1/2 cup
- 2 cups cherry tomatoes optional
- 1 jalapeno optional
- 1 teaspoons salt
- 1/2 – 1 teaspoons pepper
- Thaw the corn by adding it to a fine strainer and running cold water over it. It takes about 5-7 minutes.
- Meanwhile, wash the vegetables. Dice the onion, tomatoes, and jalapeno, if using. Finely mince the cilantro. Juice the limes.
- Add all the ingredients to a large bowl and mix well. Season to taste with salt and pepper, and add more lime juice or cilantro if desired.
- Add one diced Jalapeño or Serrano pepper for heat.
- Add 2-3 diced avocados.
- Add 2 crushed cloves of garlic.
- Add 1 can rinsed black beans.