Sides
Chipotle Inspired Corn Salsa
A bright and refreshing corn salsa made with sweet corn, jalapenos, red onion, cilantro, and fresh citrus. It's the perfect topping for burrito bowls, tacos, salads, and nachos.
Inspired by Chipotle
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
Method
- 1
If using frozen corn, thaw it completely and drain any excess liquid.
- 2
If using fresh corn, cook it briefly until tender, then allow it to cool.
- 3
Finely dice the red onion and jalapeno into small, even pieces.
- 4
Chop the fresh cilantro and place it into a mixing bowl with the corn, onion, and jalapeno.
- 5
Squeeze the fresh lime and lemon juice directly over the mixture.
- 6
Season with salt and black pepper.
- 7
Stir everything together until all of the ingredients are evenly distributed.
- 8
Cover the bowl and refrigerate for at least 30 minutes so the flavors can blend.
- 9
Stir once more before serving.
- 10
Spoon over burrito bowls, tacos, nachos, or grilled chicken.
Recipe notes
Drain corn thoroughly and dice onion and jalapeno very finely so no ingredient dominates. Chilling for 30 minutes softens the onion and lets the citrus season the corn evenly.
Planning, storage, and serving
Storage and reheating
Refrigerate covered and use within 3 days. Stir and drain excess liquid before serving; freezing is not recommended because the vegetables lose their crisp texture.
Make-ahead tips
Prepare 30 minutes to 1 day ahead. If making a full day early, reserve half the cilantro and fold it in before serving for a fresher aroma.
What to serve with it
- - Burrito bowls and tacos
- - Grilled chicken or fish
- - Tortilla chips and black beans
Equipment needed
- - Sharp chef's knife
- - Citrus juicer
- - Medium mixing bowl
Difficulty explained
This easy no-cook salsa is mostly careful chopping, draining, and balancing citrus and salt.
Nutrition estimate
Calories
70
Protein
2g
Carbs
14g
Fat
1g
Sat. fat
0g
Fiber
2g
Sugar
5g
Sodium
200mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
- Char fresh corn in a dry skillet before cooling for a smokier flavor.
- Use poblano pepper instead of jalapeno for a milder, earthier variation.
- Omit cilantro and add finely sliced green onion if preferred; the result will not have the same herbal flavor.
Pitfalls to Watch Out For
- Wet frozen or canned corn dilutes the citrus dressing; drain and pat it dry before mixing.
- Large jalapeno pieces create sudden hot bites; mince evenly and wash hands after handling the pepper.
- Adding too much citrus at once can make the salsa soupy; begin with most of it, chill, then adjust.
Nutrition Context
- Corn contributes carbohydrate and fiber, while onion, pepper, cilantro, and citrus add flavor with little fat.
- Most sodium comes from added salt, so seasoning gradually is useful when serving the salsa with salty chips or seasoned meat.
FAQ
Should frozen corn be cooked first?
Thaw it fully and drain well; blanch briefly only if the package requires cooking. Cool it before mixing so the cilantro stays fresh.
How can I make the salsa less spicy?
Remove the jalapeno seeds and white ribs or omit the pepper. Add a little extra lime and red onion to keep the flavor lively.
Why use both lime and lemon juice?
Lime supplies the familiar Tex-Mex flavor while lemon adds a sharper brightness that balances sweet corn.
Can corn salsa be made ahead?
Yes. Chill it for at least 30 minutes and up to one day. Stir and drain excess liquid before serving.
How long does fresh corn salsa keep?
Store it covered in the refrigerator and use within three days. Discard it if it becomes slimy or develops an off smell.