Chipotle Corn Salsa (EASY Version!)
User Reviews
5
Chipotle Corn Salsa (EASY Version!)
Description
This Chipotle Corn Salsa recipe starts by heating sweet corn (fresh, frozen, or canned) briefly over medium-low heat to ensure food safety and to warm the kernels. The corn is then cooled before mixing with finely diced red onion, seeded jalapeno peppers, and fresh cilantro. A dressing made from fresh lime juice and sea salt ties the ingredients together, balancing sweetness and acidity while adding a bit of brightness.
The salsa offers a pleasant combination of textures: tender corn kernels with the crunch of onion and the mild heat from jalapenos. The fresh cilantro and lime juice contribute herbal and tart notes. Chilling the salsa allows the flavors to meld, enhancing the overall taste, making it suitable for toppings on tacos, grilled meats, or enjoyed on its own with chips.
For fresh corn, the recipe advises boiling ears briefly to prepare the kernels, and grilling them is suggested for additional flavor. The salsa stores well in the refrigerator for up to five days, maintaining its freshness when kept airtight.
Ingredients
- 16 ounces sweet corn see Notes to use fresh corn, frozen, white or yellow
- ½ medium red onion diced
- 2 jalapeno pepper seeds and membrane removed, diced
- ⅓ cup cilantro finely chopped, fresh
- ¼ cup lime juice also include a squeeze of lemon, if desired, fresh
- ¼ teaspoon salt or more, to taste, fine sea salt
Instructions
- Preheat a large saute pan over medium-low heat. Add the frozen corn to the pan. Stirring occasionally, cook just until the corn is hot, about 4 minutes (for food safety).
- Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.
- Toss the red onion, jalapeno, and cilantro with lime juice. Season with salt, then mix with the corn. Taste and add more salt if desired. Serve now or refrigerate until chilled. Tip: The flavors improve over time making this is a great recipe to prep in advance for a potluck or party. Double or triple the recipe if serving a crowd!
Notes
- To prepare fresh corn, boil the ears for 1-2 minutes until tender, then cut off the kernels.
- Grilling the corn before adding to the salsa adds a smoky flavor variation.
- Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 0.6g | 1% |
| Cholesterol | 0mg | 0% |
| Sodium | 158mg | 7% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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