Some restaurant chains have that one menu item that draws you in time after time. For my family the corn salsa at Chipotle is a big draw. With half the family not particularly liking raw tomatoes, it is a great alternative to traditional salsas. Copycat Chipotle Corn Salsa is so good for tacos, burritos, burrito bowls, and even just chips and dip. It is on the medium scale of hotness, which can be adjusted since you are making it at home!
Using white corn is a must for this salsa. You can use it frozen or from a can (drain any excess liquid). White corn tends to be much sweeter than yellow corn. This provides a nice balance with the heat of the jalapeno and the sour notes of the lemon and lime juices. If you want to lower the heat, you could use less jalapeno. If you wanted to step it up a bit, you could leave some of seeds and/or ribs in the jalapeno before dicing. The seeds and the ribs are where most of the heat are located.
Lots of times when we actually eat out (fast food or fancy), I usually try to focus in on one aspect of our meal and see if I can recreate it at home. I ask my hubby and the kids to try whatever it is so that they can help me taste test it after. This salsa took 3 tries to get the ingredients in the right balance. When you make this, you are gonna want to make extra so that you can have it with lunch or for a snack the next few days. You will want to store it in an airtight container in the refrigerator, it should keep for about five days.
As I mentioned you could use these for lots of dishes – tacos, burritos, burritos bowls, quesadillas, salads, wraps… truly very versatile. It is a great meal prep ingredient as it only gets better in the next days after you make it. The most recent time I made this, I used it for some Slow Cooked Carnitas tacos – carnitas, queso fresco and corn salsa on a soft flour tortillas – so full of flavor!
Now Let’s Get Cookin’!
Copycat Chipotle Corn Salsa
- 2 cups White Corn frozen or canned (drained)
- 1 Jalapeno seeded and fine diced
- ½ Medium Red Onion fine diced
- ½ cup Cilantro fine chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Lime Juice
- 1 tbsp Lemon Juice
- Combine all ingredients in a bowl.
- Cover and place in refrigerator for at least 30 minutes before use. Will last in an airtight container in the refrigerator for up to 5 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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9 thoughts on “Copycat Chipotle Corn Salsa”
YUM! Looks good. Thanks so much for linking up at the Unlimited Link Party 100. Shared.
Simple, attractive, and I bet tasty dish. I’ll give it a try. Thanks for sharing it at Valentines Week on Happiness is Homemade. If you get a chance, please check out my posts #12, 13, and 14 and share the love. Nancy Andres @ Colors 4 Health
Your post is awesome and thanks so much for sharing with us at Full Plate Thursday, 627. Happy Valentine Day and come back to see us soon!
Thanks for sharing at the What’s for Dinner party – hope your week has been going great!