Ingredients
Main Ingredients
- 2 cups frozen white corn, thawed
- 1/4 cup cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh jalapeño, finely diced
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Prepare the Onion Mixture: Combine the finely chopped cilantro, red onion, jalapeño, lime juice, and lemon juice in a bowl. Mix well to blend all the fresh flavors together.
- Mix Corn and Seasoning: In a large bowl, place the thawed white corn and sprinkle with salt. Add the onion and citrus mixture to the corn, then gently stir to combine all ingredients evenly.
- Chill the Salsa: Cover the bowl and refrigerate the salsa for at least 30 minutes to allow the flavors to meld and develop a refreshing taste.
- Serve and Enjoy: After chilling, the chipotle corn salsa is ready to be served as a delicious side or topping. For extra flair, share a picture on Instagram and tag @easyfamilyrecipes!
Notes
- Substitutions: Yellow corn can replace white corn with excellent results. Fresh corn cooked and cut off the cob is a great alternative too.
- Cilantro: Reduce or omit if unwanted, but the flavor will deviate from Chipotle’s original.
- Onion: Red onion is preferred, though yellow or white onion also works.
- Storage: Store leftovers in airtight containers refrigerated for 3-4 days.
- Scaling: Easily double or halve the recipe for larger or smaller servings.
- Variation – Roasted Chili Corn Salsa: Char poblano peppers over a gas flame until blackened, then peel and finely chop. Add to the corn mixture for smoky depth.
- Variation – Fresh Corn: Cook 3-4 ears of fresh corn, cool, then cut kernels for fresher texture.
- Big Batch: Double the ingredients to make approx 5-6 cups for gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salsa / Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
