This Easy Corn Salsa with Chipotle Lime filled with ripe tomatoes, jalapeños and a hint of smokey chipotle is my go to recipe for tacos, chips and enchiladas.
Great Salsa Recipes are not just for tomatoes any more. Make them with everything from avocado to zucchini, they add flavor to your favorite Mexican food recipes at home.
Chips and salsa are like dessert in my house, my husband and sons prefer them to cookies. The spicy, sweet tomato-chile dip on a salty chip is delicious.
I like to mix things up with other types of salsas and this easy corn salsa with chipotle lime is one of my favorites. It is perfect for tacos and rolled into enchiladas but, don’t stop there. Spoon it on top of a grilled steak or serve it warm with melted cheese for a Southwest side dish, yum.
What does salsa mean?
Salsa just means “sauce.” Any kind of sauce.
Other types of Mexican sauces are molé, enchilada sauce, ranchero sauce… they are all called “salsa.”
Can I use frozen corn?
Yes! This corn salsa recipe is easy because of the corn. You can use any type of corn you would like fresh, canned, frozen, any kind.
I even love the salsa with raw corn!
Tip for using frozen or canned corn:
Frozen corn: Be sure to thaw the corn first. Frozen corn can have extra moisture from the ice crystals. When thawed and drained, toss the corn in a hot, non-stick skillet or sauté pan for 2 to 3 minutes. Then, remove from pan and set aside until cooled.
Canned Corn: Drain the corn well.
Ingredients for Easy Corn Salsa with Chipotle Lime-
This recipe has all of the yummy things you expect in your favorite salsa: tomatoes, jalapeño, onion, etc… PLUS corn and a hint of smoky chipotle.
Corn- This recipe is all about the corn. Corn Salsa is best when the corn is al denté. If you are in the late summer or early fall, try using fresh, raw corn. I love raw corn! You can also roast the corn over the coals of your BBQ grill, a grill pan or in your oven.
How long do you cook corn?
Tip: Corn Salsa is best with al dente corn, don’t over cook it.
Roast it in the oven or on the grill for 15 to 20 minutes in the husk or 8-10 minutes with no husk but wrapped in foil. Turn the corn every 5 minutes.
Tomatoes- Ripe, beautiful tomatoes. I prefer to use Roma tomatoes or the vine ripened tomatoes that are still on the vine in the produce section. The have a better texture than beef steak tomatoes and a sweeter flavor.
Onion- I use red onion, they are not as over powering as white or yellow. You can also use a sweet onion, if you prefer.
Jalapeño- Jalapeños are on the mild side of the chile family. You can reduce the heat a little if you remove the seeds and the veins inside the the chile. Use Serrano chiles if you would like a hotter chile.
Cilantro- People either love it or hate it. Mince the cilantro very fine and stir it in just before serving. If you really don’t care for cilantro, leave it out or substitute flat leaf parsley.
Chipotle in Adobo- Chipotle is the smoky, spicy flavor in the corn salsa. (this is an affiliate link to the brand I use).If you want heat, use the actual chipotle. Mince the chile finely and smash it into a paste then, mix it into the lime juice so that it mixes evenly. If you want flavor with little heat, use only the adobo sauce that the chile is in.
Lime- Ooh. Lime. I love adding lime for that bright, acidic flavor that makes you want more. Zest the lime before you cut it in half and juice it.
Southwest Seasonings– Chili powder (optional), cumin, paprika, salt and pepper add that Mexican/Southwest flavor.
Tip- If you want chile flavor without the smokiness of chipotle, use the chili powder instead of the chipotle in adobo.
What to serve with Corn Salsa with Chipotle Lime
These are just a few of the many recipe that go with this easy Corn Salsa with Chipotle Lime recipe. Serve it with anything that goes with corn!
Corn Salsa with Chipotle Lime
- 2 Cups corn kernels grilled and cut from cob or thawed and tossed in a hot, non-stick pan for 2 to 3 minutes only
- ¾ Cup red onion finely diced
- 4 Tbsp cilantro minced
- 1 Cup tomatoes finely diced
- 1 Jalapeño minced
- Juice from 2 limes
- 1 Tsp Chipotle in Adobo sauce minced and mashed smooth or teaspoon of adobo sauce only
- ½ Tsp cumin
- ¼ Tsp chili powder optional
- ½ Tsp paprika
- Salt and pepper to taste
- Place the corn, red onion and tomatoes in a bowl and toss to combine.
- Add the jalapeño, if desired, and toss again.
- Mix the lime juice, adobo or chili powder, cumin, paprika, salt and pepper together pour over the corn salsa to taste.
- Let the salsa sit for 20 minutes.
- Add minced cilantro and toss.
- Sprinkle with more salt and pepper, if needed.