If Corn Salsa is your go-to at Chipotle, it’s time to level up and start making it at home! Sweet, spicy, and zippy, this salsa is a cinch to make and it’s also a multitasker that can be used in SO many different ways! Make it with fresh summer corn, or frozen year round.
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Why You’ll Love This Chipotle-Style Corn Salsa Recipe
Sweet, Summery, Delicious CORN. Although you can make this recipe with frozen corn, if you can make it with fresh sweet corn, you’re in for a treat. It absolutely SINGS in this recipe.
Easy to Customize. You can add more or less heat, adjust the amount of lime juice for more (or less) zip and zing, and even add in other ingredients like avocado or black beans.
Your Ultimate Multitasking Salsa. You can enjoy corn salsa as a dip with tortilla chips, use it as a topping for Steak Tacos or Vegetarian Burritos, or even add it to grilled chicken or fish to jazz them up and add some color.
Deliciously Chunky. The bits of yummy texture make this salsa a nice contrast to blended salsas like Salsa Roja.
Quick and Easy to Make. Once you finish prepping the veggies, it’s just a matter of stirring everything together. You got this!
How to Make Corn Salsa
The Ingredients
Corn. Raw or cooked—or, ooh, try it with Grilled Corn. When fresh corn is out of season, you can use frozen corn, but I don’t recommend canned.
Jalapeños. You can use one jalapeño or discard all the seeds and ribs, for a milder corn salsa.
Tomato. This is a great recipe for putting those fun heirloom varieties to use.
Cilantro. You can use mint if you’re not a cilantro fan.
Red Onion. For a milder onion flavor, you can use green onions, but I like the crisp texture red onion adds.
Lime Juice. Use fresh, not bottled. The flavor is miles better!
Feta. Or cotija if you’re not into feta. The crumbly cheese breaks down in the acid from the lime juice, adding a bit of creaminess and richness to the salsa.
The Directions
Combine. Add all of the ingredients except the feta to a bowl.
Stir. Mix everything together and add the feta if you’re using it. Season to taste.
Ways to Use Corn Salsa
Chips and Salsa. The CLASSIC. Pair corn salsa with a big bowl of tortilla chips and just try to control yourself.
Quesadillas. Jazz up your next cheese quesadilla or Chicken Quesadilla Recipe with some sweet and zippy corn salsa.
Burgers. Add a spoonful on top of this Avocado Burger for even more Tex-Mex flair.
Tacos. Corn salsa is a great topping for Shrimp Tacos and Blackened Zucchini Tacos.
Burrito Bowls. Make your own Chipotle-style Burrito Bowl at home.
Chicken and Fish. Grilled Chicken Breast or Air Fryer Salmon are even better with salsa on top.
Salads. Add some corn salsa to Mexican Salad. Or just eat the corn salsa as a salad, a la this Black Bean Corn Salad.
Avocado Toast. Take your avocado toast up a notch by adding corn salsa on top.
Enchiladas. Spoon corn salsa over your favorite enchiladas for some extra texture and flavor.
Grilled Cheese. Corn in a grilled cheese (or Air Fryer Grilled Cheese) may sound bonkers, but it’s one of my favorite summertime treats. Don’t knock it til you try it!
Recipe Tips and Tricks
Use a Corn Zipper. You can strip the corn off of the cob with a chef’s knife, but I really like using a tool specifically for corn because the blade has a curve that helps you get the kernels off whole. Here’s the one I use.
Mince the Onion Finely. This will help distribute the onion flavor more evenly, avoid unpleasant big chunky-chunks of onion in your salsa, and those small bits of onion will pickle in the lime juice, mellowing their bite.
Use Gloves for the Jalapeño. They can be spicier than you expect, and if you get one of those extra-hot peppers, it’s going to burn your fingers and you’re going to spend the next 24 hours kicking yourself for not just using the dang gloves.
Let It Marinate for the Best Flavor. Allowing the salsa to sit in the fridge for 15 minutes or longer will give the lime juice time to do its thing and bring all the flavors together.
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Corn Salsa
This easy homemade corn salsa recipe is even better than Chipotle because it's mega fresh and customizable to your tastes. So delish!
Course Appetizer, Snack
Cuisine Mexican
Prep Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 81/2-cup servings
Calories 82kcal
Author Erin Clarke / Well Plated
Ingredients
3cupsraw or cooked corn kernelsabout 4 ears—you can also use frozen, thawed corn
2jalapeñosseeds removed and finely diced (leave some seeds in for more heat)
1large ripe tomato¼-inch diced
½cupchopped fresh cilantroswap mint if you’re not into cilantro
Place the corn, jalapeno(s), tomato, cilantro, and red onion in a bowl. Squeeze the lime juice over the top, then sprinkle with the salt and pepper. Give everything a giant stir until it is evenly incorporated. Stir in the feta (if using).
Taste and adjust the seasoning as you wish—if it seems bland, add a little salt; add lime if you want it more zingy; if you want it spicier, add more jalapeno (or some of the membranes and seeds). If time allows, refrigerate for 15 minutes to allow the flavors to marry. Enjoy with corn chips, add it to a salad, or spoon over grilled chicken or fish.
Notes
TO STORE: Transfer leftover corn salsa to an airtight container and refrigerate for 3 to 4 days. (The storage life will depend on the freshness of the ingredients when you first make the salsa.)
