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Corn Salsa with Chipotle Lime

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.