Chipotle Corn Salsa
User Reviews
5.0
18 reviews
Excellent
Chipotle Corn Salsa
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This recipe was shared on the Official Chipotle TikTok account. We tested and adjusted so that it tasted just like the Roasted Chili Corn Salsa from Chipotle restaurants! Perfect as a dip for chips, or add it to burritos, salads, tacos, quesadillas and more.
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Ingredients
- 2 cups frozen white corn thawed
- 1/4 cup cilantro finely chopped
- 1/4 cup red onion finely chopped
- 2 tbsp fresh jalapeno finely diced
- 1 tbsp lime juice
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Combine the cilantro, onion, jalapeno, lemon and lime juice and mix well.
- In a large bowl add the corn and salt, then add the onion mixture. Mix all ingredients together.
- Chill for 30 minutes.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Variations:
- Roasted Chili Corn Salsa with Poblanos
- Roasted Chili Corn Salsa with Fresh Corn
- Big Batch Chipotle Corn Salsa
- If you need to feed a crowd, use this to make double the amount (roughly 5-6 cups)
- 4 cups white corn
- 1/4 cup diced jalapeño
- 1/2 cup diced cilantro
- 1/2 cup diced red onion
- 1 tsp Salt
- 2 tablespoons lime Juice
- Frozen White Corn — If you can only get yellow corn, it will still taste absolutely delicious. I also have it on good authority that Chipotle uses frozen corn and that is what I cook with as well. If you prefer fresh corn you can cook corn on the cob per your preferred method, then cut the corn from the cob and use that instead.
- Cilantro — If you don’t like cilantro, you can reduce the amount, or leave it out all together, but it will taste different than the Chipotle corn salsa.
- Red Onion — There is no doubt that Chipotle uses red onion. However, if you don’t have any on hand, you can still get good results with yellow or white onion.
- Using a gas stove, turn the flame to high. Place one large (or two small) poblano peppers directly in or over the flame with tongs, rotating until the skin is charred and blistered and a blackened color in most areas. If you do not have a gas stove, you can also use a gas grill for 3 to 5 minutes.
- Place the peppers a bowl and cover tightly with plastic wrap. Let sit until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
- Use gloves or a kitchen towel, carefully rub the blackened skin so that it loosens and comes off then discard the skin. Lay the pepper flat. Cut out stem, seeds and ribs, then finely chop.
- Add the chopped roasted pepper to the corn mixture and continue with recipe as directed.
- Cook 3-4 ears of corn in a pot of boiling water, or per your preferred method.
- Cool in an ice bath or the refrigerator. Once cool, cut the corn from the cob and use 2 cups of kernels to make this recipe.
- 4 cups white corn
- 1/4 cup diced jalapeño
- 1/2 cup diced cilantro
- 1/2 cup diced red onion
- 1 tsp Salt
- 2 tablespoons lime Juice
- 2 tablespoons lemon juice
Nutrition Information
Show Details
Serving
0.25cup
Calories
40kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
147mg
(6%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
34IU
(1%)
Vitamin C
4mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 40kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 4mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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