This copycat Chipotle corn salsa recipe is one of my favorite toppings when I make taco bowls or burritos at home. The combination of sweet corn, bright lime juice, fresh cilantro, and jalapeño is so fresh. And the texture balances richer ingredients I pair it with, like seasoned chicken or rice.
I’ve always loved the corn salsa from Chipotle. And I first started making it at home when recreating my copycat Chipotle chicken bowls. And it became one of those easy condiments I make often to spoon over taco bowls, pile into tacos, add to salads, or just enjoy as a dip with tortilla chips.
Recipe Highlights
Enjoy as a topping or salsa with chips: This corn salsa adds brightness, texture, and a hint of spice to tacos, burrito bowls, salads, and grilled proteins, instantly elevating whatever I’m serving. It’s also so good when simply scooped up with chips.
Simple to make: With no cooking required and everything coming together in one bow, this is an easy recipe for last-minute meals.
Minimal ingredients: Naturally vegan, dairy free, and gluten free, this salsa is made with just six simple, fresh ingredients and is the perfect way to take advantage of fresh spring and summer produce.
Only Six Ingredients Needed
Here are the ingredients to make this Chipotle corn salsa recipe:
- Yellow corn or white corn: Most of the time, I use frozen corn that has been thawed and drained or drained canned corn. However, if it’s in season, fresh corn is also great. I like to make roasted corn or Instant Pot corn on the cob and shave the corn kernels off the ears of corn. As the main ingredient in this salsa, corn adds sweetness along with many nutrients including vitamin A, vitamin C, potassium, and energizing carbohydrates.
- Jalapeño pepper: Also found in Chipotle’s corn salsa, this pepper adds a touch of heat without making the salsa too spicy. I always make sure to remove the seeds and membranes from jalapeños before I dice them. If serving little ones or those sensitive to spice, I suggest using a poblano pepper instead.
- Lime juice: Freshly squeezed lime juice provides the best flavor, but I’ve also used bottled lime juice when I don’t have limes on hand. Any citrus juice, such as lemon juice or even orange juice, also works well and adds a touch of sweetness for a slightly different taste.
- Red onion: I like to use red onion for a bit of bite and beautiful purple color contrast, but white onion or yellow onion can be substituted.
- Salt: This enhances the flavor of the rest of the ingredients, so don’t skip it.
- Cilantro: Finely chopped fresh cilantro leaves add a pop of bright, herbaceous flavor.
Find the ingredient list with exact measurements in the recipe card below.
Mix Ingredients Together And Serve
To make this corn salsa, I simply add the thawed corn, finely minced red onion, jalapeño, chopped cilantro, lime juice, and salt to a large bowl. Everything gets stirred together until well combined, then I taste and adjust the salt or lime juice if needed.
Once mixed, the salsa is ready to serve right away. However, if I have time, I like to chill it in the fridge for a bit to let the flavors meld together. I most often spoon it over a bowl with my copycat Chipotle chicken, cilantro lime rice, Mexican black beans, and guacamole for simple, homemade burrito bowls just like the ones you can buy from Chipotle Mexican Grill.
It’s also great in tacos with corn tortillas or grain-free tortillas, added to salads, chicken fajitas, quesadillas, pork carnitas bowls, sprinkled over nachos with cotija cheese for an appetizer, or served as a side dish alongside grilled chicken or steak.
Storage Instructions
Leftover Chipotle corn salsa will keep fresh in an airtight container or in a bowl covered with plastic wrap in the fridge for up to 4 days. I always give it a quick stir to redistribute the ingredients before serving, and it tastes as good as the day it was made.
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Copycat Chipotle Corn Salsa Recipe
Better than the restaurant version, this Chipotle corn salsa recipe comes together with six simple ingredients for a bright, refreshing side dish, topping, or appetizer.
Ingredients
- 1 ½ cups frozen yellow corn, thawed and drained
- ¼ cup red onion, finely minced
- ½ small-medium jalapeño, finely minced (about 1 tablespoon)
- ⅓ cup finely chopped fresh cilantro leaves
- 1–2 tablespoons lime juice (½ – 1 medium lime)
- ¼ teaspoon fine salt, plus more to taste
Instructions
- To a medium bowl, add the corn, onion, jalapeño, cilantro, lime juice, and salt.
- Mix well to combine. Taste and add more salt if desired.
- Serve right away or cover and refrigerate for up to 4 days.
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Nutrition Information
- Serving Size: 1/4 cup
- Calories: 40
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 97 mg
- Carbohydrate: 9 g
- (Fiber: 1 g
- Sugar: 2 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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