Corn Salsa

This easy, fresh, and zesty Corn Salsa is bursting with flavor! Made in minutes with simple ingredients like fresh or frozen corn, jalapeño, red onion, cilantro, and a splash of lime juice, it’s the perfect homemade version of Chipotle’s fan-favorite. Serve it as a vibrant dip with tortilla chips or use it as a flavorful topping for tacos, burritos, salads, and grilled meats. Big flavor with minimal effort!

Ingredients to Make Easy Corn Salsa Recipe

When fresh corn is in season, it’s the perfect reason to enjoy it every way you can, roasted, grilled, or simply boiled. Corn on the cob is always a welcome addition to the table. And if you’re a fan of burrito bowls, you probably know that corn salsa is one of the most popular toppings at Chipotle, and for good reason. Its natural sweetness and satisfying crunch elevate any dish, adding a burst of flavor and texture that’s hard to resist. I often set-up taco bars, burrito bowl bars and nacho bars with toppings we all love so everyone can create their own. This corn salsa recipe is always included! Checkout this quick list of ingredients you’ll need to make copycat Chipotle Corn Salsa: (Scroll down for the full printable recipe card.)

• Fresh Sweet Corn – Large ears of corn silk and husk removed, unless you’re grilling.
• Onion – Red onion adds crunch and a hint of onion flavor.
• Jalapeño – Diced jalapeno pepper for a spicy flavor.
• Citrus – Lime juice adds moisture and the acidic flavor balances the sweetness of the corn.
• Seasonings – Salt, granulated garlic and ground cumin.
• Fresh Herbs – Cilantro adds freshness.

How to Make the BEST Corn Salsa Recipe

• Prep the Corn – You can boil the corn, grill the corn or roast the corn up to one day in advance. All three methods ar included in the recipe card.
• Dice the Veggies – Dice the red onion and jalapeno peppers using a spoon to remove the seeds. Chop; the cilantro.
• Combine – Add corn kernels to a large mixing bowl. Add jalapeno, red onion, cilantro, lime juice, salt, garlic and cumin. Stir and toss together to combine.
• Refrigerate – Chill in an airtight container for at least 1 hour (preferred) then serve as a topping for salads, tacos, burrito bowls or with tortilla chips for dipping.
  Sign up with your email address to receive FREE news and updates.

Kitchen Equipment to Make Corn Salsa Chipotle

• Large baking pan, pot or grill to cook the corn depending on the method you choose.
• Sharp knife and chopping board.
• Measuring cups and spoons.
• Lemon-Lime juicer.
• Large bowl and large spoon for stirring the ingredients together.

Recipe Variations, Tips and Substitutions

• How to Cook the Corn – There are plenty of ways to make this easy corn salsa, but a popular method is to roast or grill the corn (and sometimes the onion? for a delicious smoky flavor. Once the corn is off the cob, simply mix it with the remaining ingredients in a bowl. This corn only takes minutes to cook and I recommend retaining just a slight crunch which is best for this salsa variation.
• Frozen Corn – For a timesaver, you can use canned or frozen corn and skip the grilling and roasting. You’ll need around 3 cups total.
• Best Variety of Corn for Fresh Corn Salsa – You can use any variety of corn for this salsa. Yellow corn, bi-color corn, Silverado, Silver Queen or any of your favorites.
• Lime Juice – You can use lemon juice in place of lime juice.
• Veggies – You could add drained and rinsed black beans, diced avocado, or cherry tomatoes.
• Peppers – The amount of heat in this salsa can be adjusted to your personal taste. If you like spice, add an extra jalapeno, poblano pepper, a serrano pepper or habanero chili. You might also choose to leave some seeds in the mix when prepping the peppers. For a milder flavor, use red bell pepper or green bell pepper.

Storage and Leftovers

• Make-Ahead Tip – To enjoy a flavorful salsa, you can make this salsa up to one day in advance and store it chilled in an airtight container until serving. Mix well then transfer to a serving dish alongside tortilla chips or fritos scoops for dipping.
• Leftovers – Store prepared Corn Salsa in an airtight container chilled in the refrigerator for up to 3-4 days. Trust me, it won’t last that long.
• Freezer – You can freeze the corn for this salsa for up to 2 months. Thaw the corn in the fridge and add the fresh cilantro, jalapeno, onion and seasonings just before serving. Freezing the salsa as made, can change the texture of the fresh vegetables and cilantro when thawed.

More Easy Appetizer Recipes to Make

• This Cheeseball Recipe is the perfect make-ahead appetizer.
• Crunchy Onion Strings can be served as a side dish or an appetizer.
• Quick and easy Shrimp Dip.
• Southern Pimento Cheese is a spectacular option for snacking and entertaining.
• Fried Pickle Dip is addictive!
• Two bite Sweet Corn Crab Puffs are made in a mini muffin pan.
• Ooey gooey Cheese Bread.
• Fried Zucchini is a delicious option with pizza sauce for dipping.
• Rainbow Fruit Kabobs from Six Sisters Stuff.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Sheet Pan
• Mixing Bowls
• Cutting Board
• Kitchen Utensils

Print

Corn Salsa

Course Appetizer, Side Dish

Cuisine American, Mexican Inspired, Southern

Keyword best-corn-salsa, corn-salsa-recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings (may vary)

Calories 71kcal

Ingredients

• 4 large corn on the cob (or 6 medium)
• 2 medium jalapeno peppers seeded and diced (leave seeds in for extra spice)
• 1 small red onion finely diced
• 1 handful fresh cilantro chopped (Adjust amount to taste)
• 1/4 cup fresh lime juice
• 1/2 tsp salt
• 1/2 tsp granulated garlic or garlic powder
• 1/4 tsp ground cumin

Instructions

• To Boil Corn: Remove husks and silk from corn. Place corn into a large pot of boiling water seasoned with 1 Tbsp salt. Cook for 5-8 minutes. Drain corn and let cool just until it's easy to handle. Use a sharp knife to remove corn kernels from cob.
• To Grill Corn: Pull husk back from each cob and remove silk. Recover corn with husk. Dissolve 1 tsp salt in a large bowl of cold water. Soak corn for 10 minutes. Remove and drain well. Use a paper towel to pat dry. To Grill: Preheat grill to medium. Brush grates with olive oil or coat with grill safe cooking spray.Cook corn for 15-20 minutes, turning occasionally until fork tender. Remove corn kernels from cob using a sharp knife.
• To Roast Corn in the Oven: Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.Use a sharp knife to remove corn kernels from cob.Spread corn in a single layer on pan. Spritz lightly with cooking spray. Roast for 15-18 minutes, stirring once. Cool, remove corn kernels from cob then proceed with recipe.
• Make Salsa: Add corn kernels to a large mixing bowl. Add jalapeno, red onion, cilantro, lime juice, salt, garlic and cumin. Toss or stir together to combine.
• Serve immediately or chill in an airtight container for at least 1 hour (preferred) then serve as a topping for salads, chicken, pork, tacos, burrito bowls or with tortilla chips for dipping.

Notes

• Frozen Corn – For a timesaver, you can use canned or frozen corn and skip the grilling and roasting. You’ll need around 3 cups total.
• Best Variety of Corn for Fresh Corn Salsa – You can use any variety of corn for this salsa. Yellow corn, bi-color corn, Silverado, Silver Queen or any of your favorites.
• Lime Juice – You can use lemon juice in place of lime juice.
• Veggies – You could add drained and rinsed black beans, diced avocado, or cherry tomatoes.
• Peppers – The amount of heat in this salsa can be adjusted to your personal taste. If you like spice, add an extra jalapeno, poblano pepper, a serrano pepper or habanero chili. You might also choose to leave some seeds in the mix when prepping the peppers. For a milder flavor, use red bell pepper or green bell pepper.

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 150mg | Potassium: 168mg | Fiber: 2g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 12mg | Calcium: 7mg | Iron: 1mg

The post Corn Salsa appeared first on melissassouthernstylekitchen.com.

https://ift.tt/ib4zs6B