Chipotle Corn Salsa Copycat Recipe
User Reviews
5
Chipotle Corn Salsa Copycat Recipe
Description
The Chipotle Corn Salsa Copycat Recipe features two cups of corn, which can be fresh, frozen, or canned, mixed with finely chopped cilantro or parsley, diced red onion, and jalapeño or roasted Poblano pepper for a mild heat. Lime and lemon juices add citrus brightness and a slight acidity that balances the natural sweetness of the corn and the savory salt seasoning. The ingredients are combined thoroughly to ensure even flavor coating, with an option to chill before serving to allow flavors to meld.
This salsa offers a pleasant contrast of textures: crunchy corn kernels with crisp vegetables and a touch of heat from the peppers. The fresh cilantro or parsley adds herbal notes, while the citrus juices help create a lively, refreshing dip suited for tortilla chips. It can be served as a snack, side dish, or accompaniment to Mexican-inspired meals.
Storing the salsa in an airtight container in the refrigerator preserves freshness for up to five days, during which the citrus juices lightly pickle the onions and jalapeños, subtly changing the salsa’s flavor and color. For best results when using fresh corn, cook briefly, cool, and remove kernels from the cob. Frozen corn should be thawed and drained, while canned corn must be well drained prior to mixing.
Ingredients
- 2 cups corn (fresh, frozen or canned (see notes below))
- ¼ cup cilantro (or parsley, finely chopped)
- 1 small red onion (finely diced)
- 1 medium jalapeño (or roasted Poblano pepper, seeds removed finely diced)
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- tortilla chips (for serving)
Instructions
- Ina large bowl combine the chopped cilantro, salt, red onion, jalapeno, lemon and lime juice. Mix until evenly combined. This step ensures the red onion and jalapeno gets evenly coated by the lemon and lime juice.
- Add in the corn and mix until evenly combined
- Optional: Chill for 30 minutes for the flavors to develop.
- Serve with tortilla chips to dip and enjoy!
Notes
- Store salsa in an airtight container in the refrigerator for up to 5 days; flavors will deepen as the onions and jalapeños pickle slightly.
- When using fresh corn, boil for about 5 minutes, cool, then cut kernels off the cob before adding.
- Thaw frozen corn and drain well to prevent excess moisture in the salsa.
- Drain canned corn thoroughly to avoid diluting the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 292mg | 12% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 5mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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