Introduction
Chipotle corn salsa is a lively, smoky-sweet condiment, blending tender corn, fiery chipotle peppers, and zesty lime juice. Inspired by Mexican and Southwestern flavors, it’s perfect as a topping for tacos, burrito bowls, or grilled chicken, or as a dip with tortilla chips. Its quick preparation and bold taste make it ideal for cooks of all levels. This recipe delivers a classic chipotle corn salsa, adaptable for dietary preferences, best served fresh or chilled for summer barbecues or casual gatherings.
Ingredients
For the Chipotle Corn Salsa:
- 2 cups fresh or frozen corn kernels (about 3 ears fresh corn or 10 oz frozen)
- 1/2 cup red onion, finely diced
- 1 jalapeño, seeded and finely diced (optional, for extra heat)
- 1/4 cup fresh cilantro, chopped
- 1-2 chipotle peppers in adobo sauce, minced (adjust for spice level)
- 1 tbsp adobo sauce (from the chipotle can)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup diced Roma tomato (optional, for added freshness)
For Serving:
- Optional: Extra cilantro or lime wedges
- Suggested Pairings: Tortilla chips, tacos, grilled fish, or quinoa bowls
- Suggested Beverage: Mexican lager, margarita, or lime-infused sparkling water
Step-by-Step Process
- Prepare Corn: If using fresh corn, remove kernels from cobs. For fresh or frozen corn, heat a large skillet over medium-high heat. Add corn and cook for 5-7 minutes, stirring occasionally, until lightly charred. (No oil needed for dry roasting.) Let cool slightly. Alternatively, use raw corn for a fresher taste or grill corn cobs for extra smokiness.
- Combine Ingredients: In a medium bowl, combine charred (or raw) corn, red onion, jalapeño (if using), cilantro, minced chipotle peppers, adobo sauce, lime juice, lime zest, salt, pepper, and diced tomato (if using). Stir gently to mix.
- Rest: Let the salsa sit for 10-15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning, adding more lime juice for brightness, salt, or chipotle for heat.
- Chill (Optional): For a refreshing salsa, cover and refrigerate for 30 minutes. Stir before serving to redistribute juices.
- Serve: Transfer salsa to a serving bowl. Garnish with extra cilantro or lime wedges if desired. Serve as a dip with tortilla chips, a topping for tacos or grilled meats, or a side for quinoa bowls, paired with a beverage like a margarita or sparkling water.
Tips for Better Chipotle Corn Salsa
- Char corn lightly for a smoky flavor; avoid overcooking to keep kernels tender.
- Dice vegetables finely for a cohesive texture and balanced bites.
- Soak diced red onion in cold water for 10 minutes to reduce sharpness, if desired.
- Use canned chipotle peppers in adobo for authentic smokiness; start with 1 pepper and add more to taste.
- Adjust spice level carefully; chipotle and jalapeño can intensify as the salsa sits.
- Use fresh lime juice for vibrant flavor; bottled juice lacks the same zest.
- Let salsa rest to meld flavors, but serve within a few hours for maximum freshness.
- If using frozen corn, thaw and pat dry before charring to avoid excess moisture.
Variations and Customization
- Mild Corn Salsa: Omit chipotle peppers and jalapeño; add 1/2 tsp smoked paprika for smokiness without heat.
- Sweet Corn Salsa: Add 1/2 cup diced mango or pineapple for a sweet-spicy contrast.
- Creamy Corn Salsa: Stir in 2 tbsp sour cream or Greek yogurt for a creamy dip.
- Black Bean Corn Salsa: Add 1/2 cup rinsed black beans for extra protein and heartiness.
- Avocado Corn Salsa: Fold in 1 diced avocado just before serving for creamy richness.
- Roasted Corn Salsa: Roast corn in a 400°F oven for 15 minutes for deeper flavor.
- Herb-Forward Salsa: Increase cilantro to 1/3 cup or add 2 tbsp chopped fresh mint or basil.
- Low-Sodium Salsa: Reduce salt to 1/4 tsp and use fresh tomatoes instead of canned ingredients.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 3 days; flavors may intensify over time.
- Stir before serving leftovers to redistribute juices; drain excess liquid if watery.
- Do not freeze, as corn and fresh vegetables lose texture upon thawing.
- Serve chilled for a refreshing dip or at room temperature as a topping.
- Use leftovers as a filling for quesadillas, a topping for nachos, or mixed into salads.
- Avoid leaving at room temperature for more than 1 hour to prevent spoilage.
- Pair with crunchy tortilla chips to contrast the salsa’s texture.
- Pack for picnics in a cooler with ice packs to keep fresh; store in a sealed container.
Nutritional Information
Based on 12 servings (1/4 cup each):
- Calories: 50 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 2g
- Vitamin A: 6% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 2% Daily Value
- Iron: 4% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This salsa is low in calories and fat, with fiber from corn and vegetables. For dietary needs, try mild or low-sodium variations. It’s vitamins that add moderate nutritional benefits.
Conclusion
This chipotle corn salsa recipe delivers a smoky, fresh condiment that’s perfect for elevating any dish, from tacos to grilled fish. Its simple preparation and bold Southwestern flavors make it a favorite for home cooks. The sweet corn, spicy chipotle, and tangy lime create a vibrant combination. This recipe is sure to become a staple, cherished for its versatility and zest.
Chipotle Corn Salsa Recipe: Smoky and Fresh
Smoky chipotle corn salsa with lime and cilantro.
Ingredients
- 2 cups corn kernels
- ½ cup red onion
- 1 jalapeño
- ¼ cup cilantro
- 1-2 chipotle peppers
- 1 tbsp adobo sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- ½ tsp salt
- ¼ tsp pepper
- ½ cup tomato
- Optional: Extra cilantro lime wedges
- Suggested Pairings: Tortilla chips margarita
Instructions
- Char corn in skillet 5-7 min; cool slightly.
- Combine corn, onion, jalapeño, cilantro, chipotle, adobo, lime juice, zest, salt, pepper, and tomato.
- Rest 10-15 min; adjust seasoning.
- Chill 30 min if desired; stir before serving.
- Garnish with cilantro; serve with chips and, margarita.
Notes
- Char corn for smoky flavor.
- Store in the fridge for up to 3 days.
- Try a creamy variation.
- Pair with tacos.
