Chipotle Corn Salsa Recipe

Sweet, spicy, and so fresh, this Chipotle Corn Salsa Recipe is TASTY! With only 6 ingredients, it comes together so quickly and is packed with flavor. The browned corn combines with fresh red onion, chopped cilantro, spicy peppers, and tart lime juice. I can't get enough of this delicious, fresh salsa - I'm so obsessed!

Course Appetizer, Dinner, Side Dish, Snack

Cuisine American, Latin American, Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 63kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

1 12-ounce bag frozen corn
1/2 medium red onion finely chopped
1/2 cup chopped cilantro
1 - 2 medium fresh jalapeños chopped, stems and seeds removed
2 Tablespoons lime juice
salt to taste

Instructions

Thaw the corn in a colander in the sink.
Add the corn to a dry nonstick skillet over medium high heat.
Stir continuously until about half of the corn begins to brown.
Remove the corn and spread it out on a cookie sheet to allow it to cool.
In a medium bowl, combine the remaining ingredients and stir well.
Add the cooled corn to the bowl and salt to taste. Enjoy!

Video

Notes

Store in an airtight container in the fridge for 3-5 days, or the freezer for up to 3 months.
Use a serrano pepper if you like things spicier.
If you want more flavor, feel free to add a little bit of garlic powder and smoked paprika (about 1/4-1/2 teaspoon of each) to the corn while you brown it in the skillet!

Nutrition