Chipotle Corn Salsa Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
8 servings
-
Calories
41 kcal
-
Course
Appetizer, Condiments
-
Cuisine
Mexican
Chipotle Corn Salsa Recipe
Description
This Chipotle Corn Salsa Recipe uses fresh or frozen corn, dry roasted in a pan or substituted with grilled corn for added char. The golden corn is combined with diced red onions, chopped scallions, and fresh parsley, giving the salsa a mix of crunch and herbaceous notes.
Minced chipotle peppers in adobo sauce add smokiness and moderate heat, balanced by the brightness of fresh lime juice and smoothness from extra virgin olive oil. Salt and freshly ground black pepper finish the seasoning.
The salsa can be served warm right after preparation or chilled. It's versatile as a topping on vegan tacos, burritos, quesadillas, or Mexican-style salads, enhancing dishes with smoky and fresh contrasts.
The recipe allows substitutions such as cilantro instead of parsley or using canned or frozen corn measured appropriately. Adjusting chipotle quantity tailors the salsa’s spiciness, while more lime juice adds zest.
Ingredients
- 2 ears corn or 2.5 cups frozen or canned corn. Alternatively, use grilled corn, fresh
- 1/2 red onion diced
- 2 prigs scallions chopped
- 3 tablespoons parsley chopped
- 2 tablespoons chipotle peppers in adobo sauce minced
- lime juice of 1/2 lime
- 1 tablespoon extra virgin olive oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Start by cutting corn kernels off the cob into a large bowl. Heat a wide frying pan and dry roast your corn for 7-10 minutes over medium heat, stirring occasionally. Skip the roasting if you are using grilled corn.
- Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately or refrigerate in an airtight container for up to 4 days. Enjoy!
Notes
- Store leftover salsa in an airtight container in the fridge for up to 4 days.
- Serve warm or cold; gently reheat in the microwave if desired.
- Use grilled corn instead of fresh and skip roasting for a smoky flavor.
- Swap parsley with cilantro or blend both for variation.
- Adjust chipotle peppers for preferred heat level; add extra lime juice for more acidity.
- Replace fresh corn with equal volumes of canned or thawed frozen corn as needed.
- Pairs well with vegan tacos, nachos, burritos, quesadillas, enchiladas, and Mexican salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 5g | 2% |
| Fat | 2g | 3% |
| Sodium | 52mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
