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    Home » Recipes » Appetizer » Dip

    Corn Salsa

    Modified: Jun 19, 2023 · Published: Aug 29, 2019 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro. Enjoy with chips or on top of chicken, tacos, or fish!

    corn salsa with cilantro

    Corn on the cob season is in full swing, and we are loving it! I made some tacos recently and was craving fresh salsa to put on top. So, I made a quick bowl of this copycat chipotle corn salsa and had to share the recipe with you.

    In This Post

    • Ingredients Needed and Substitutions
    • How To Make Corn Salsa
    • More Ways To Make It
      • Roasted Chili Corn Salsa
      • Mango Corn Salsa
      • Avocado Corn Salsa
    • Make Ahead and Storage
    • Frequently Asked Questions
    • Ways To Use It
    • Similar Recipes
    Labeled ingredients in a glass bowl.

    Ingredients Needed and Substitutions

    • Corn: Corn cut from fresh corn on the cob is perfect during the summer. But when sweet corn isn’t in season, you can use canned or frozen corn.
    • Peppers: This recipe calls for diced green chiles and diced jalapenos. If you want more heat, add more jalapenos, and for less heat, add less or leave them out.
    • Onions: We used a red onion for flavor and the pop of color. White onions would also work in this recipe.
    • Cilantro: Fresh chopped cilantro adds a fresh citrusy flavor and bright green color. If you aren’t a fan of cilantro, you can leave it out or add parsley in its place.
    • Seasoning: The salt and black pepper add flavor. You can use more or less to taste.
    • Citrus Juice: We added lemon and lime juice for the flavor combination, but you can add only one if you prefer.
    Pouring salt into the bowl.

    How To Make Corn Salsa

    It’s super easy to make corn salsa! Simply put the corn, peppers, onions, cilantro, salt, pepper, lemon juice, and lime juice into a bowl.

    Stirring ingredients in a glass bowl.

    Stir everything together, and the salsa is ready to eat! It’s that simple.

    spoonful of chipotle corn salsa

    More Ways To Make It

    Roasted Chili Corn Salsa

    You can make a spicier version of this recipe with the addition of chili peppers! The peppers also add flavor and color. Plus, if you want to add roasted corn, see our shucked grilled corn on the cob post.

    • Roast two poblano peppers in the oven at 400˚F for 25-30 minutes or over high heat on a grill.
    • Place them in a bowl and cover the bowl with plastic wrap to allow the skins to loosen.
    • Peel and discard the skins, stems, and seeds before dicing.
    • Stir the diced roasted poblano peppers into the salsa.

    Mango Corn Salsa

    If you want to add a sweet element to this dip, fresh mangos are a delicious choice! I love the combination of fruit and vegetables in salsa. To make this variation, simply stir in 1/2 cup of diced mangos.

    Avocado Corn Salsa

    Avocados can add a creamy texture to the salsa that complements the crispy, crunchy texture of the other ingredients. Peel and dice 1-2 ripe avocados and stir them into the salsa.

    copycat chipotle corn salsa in a bowl

    Make Ahead and Storage

    • Make Ahead: This is an excellent recipe to make ahead of time. Mix everything together and store it in an airtight container in the fridge. The flavors will blend together overnight.
    • Refrigerator: Store it in an airtight container in the fridge for up to 4 days.
    • Freezer: You can freeze this corn salsa in an airtight container for up to 3 months. Place in the fridge to thaw overnight.

    Frequently Asked Questions

    Should I use fresh, frozen, or canned corn?

    All three will work in this corn salsa recipe. To use fresh corn, cut it right off of the cob. When using canned corn, drain it first. If you go with frozen corn, be sure to thaw it ahead of time.

    What else can I add?

    This recipe is easily adaptable! You can add other diced vegetables such as tomatoes, bell peppers, or cucumbers. Or add diced fruit such as pineapple, mangos, or avocado. If you want some protein, you can also add black beans and black-eyed peas.

    Do I need to cook the corn?

    You can boil corn on the cob first if you want to soften it, but we make this recipe with fresh corn kernels cut off the cob.

    corn salsa tacos

    Ways To Use It

    Most people use salsa as a chip dip, but it can also be used as a side dish or salad. Here are a few more recipes that would be delicious with corn salsa.

    • It is the perfect way to add flavor and crunch to your grilled chicken.
    • Make a slow cooker nacho bar for your next party or potluck, and include this salsa as one of the toppings.
    • Chipotle chicken tacos are packed with flavor, and homemade salsa makes them even better!
    • This walking taco recipe is perfect for feeding a crowd at a backyard BBQ.
    corn salsa on a chip

    Similar Recipes

    • Serve fresh Fruit Salsa with homemade cinnamon chips!
    • This Pineapple Pico de Gallo is a quick, flavorful dip.
    • Watermelon Salsa can be served from a watermelon bowl.
    • Cowboy Caviar is the perfect party appetizer!
    Copycat chipotle corn salsa on a chip.

    Corn Salsa

    This Corn Salsa recipe is a Chipotle copycat with corn, peppers, onions, and cilantro. Enjoy with chips or on top of chicken, tacos, or fish!
    4.34 from 3 votes
    ↑ Click stars to rate!
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    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 14
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    Equipment

    • Glass Mixing Bowl Set
    • Rubbermaid Spoon Spatula

    Ingredients

    • 3 cups corn kernels
    • ½ cup diced red onion
    • ½ cup chopped cilantro
    • 2 tablespoon diced jalapenos
    • 2 tablespoon diced green chiles
    • 1 tablespoon lime juice
    • 1 tablespoon lemon juice
    • ½ teaspoon black pepper
    • ½ teaspoon sea salt

    Instructions

    • Put all of the ingredients into a bowl and stir to combine.
    • Cover and place in the fridge for at least 1 hour or overnight.

    Video

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    Notes

    One: Storage

    Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

    Two: Roasted Chilis

    Add two diced roasted poblano peppers.

    Three: Mango

    Add 1/2 cup of diced mangos.

    Four: Avocado

    Add 1-2 diced avocados.

    Nutrition

    Serving: 1/4 cup | Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 84mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.2mg
    Course: Appetizer
    Cuisine: American
    Author: Tonia Larson

    More Dip

    • Blueberry salsa in a white bowl with a wooden spoon.
      Blueberry Salsa
    • Dill pickle salsa in a wooden bowl surrounded by tortilla chips.
      Dill Pickle Salsa
    • Cottage cheese ranch dip and veggies on a tray.
      Cottage Cheese Ranch Dip
    • Slow cooker buffalo chicken dip on a platter with veggies and chips.
      Slow Cooker Buffalo Chicken Dip

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    4.34 from 3 votes (3 ratings without comment)

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    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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