Description
A fresh and zesty Chipotle Corn Salsa with a perfect balance of smoky spice, tangy citrus, and crisp corn. This easy no-cook recipe is perfect as a dip or topping for tacos, grilled meats, or salads.
Ingredients
Scale
Chipotle Corn Salsa Ingredients
- 2 cups frozen white corn, thawed
- 1/4 cup cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh jalapeño, finely diced
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
- Prepare the cilantro mixture: In a medium bowl, combine the finely chopped cilantro, red onion, jalapeño, lime juice, and lemon juice. Mix well to blend the fresh flavors thoroughly.
- Mix corn with seasoning: In a large bowl, add the thawed corn and sprinkle with salt. Pour in the cilantro mixture and stir gently until all ingredients are well combined and coated evenly.
- Chill the salsa: Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes. This chilling step allows the flavors to meld and intensify, resulting in a more harmonious salsa.
- Serve: Serve the salsa chilled as a tasty dip for chips or as a vibrant topping for tacos, grilled chicken, fish, or salads for added flavor and texture.
Notes
- This salsa is best served fresh but can be refrigerated for up to 2 days.
- If you prefer milder heat, reduce the amount of jalapeño or remove the seeds before dicing.
- For extra smokiness, add a small amount of chipotle powder or chipotle in adobo sauce.
- Use fresh corn kernels if available for a sweeter, crunchier texture.
- Adjust salt and citrus juice to taste depending on your preference.
