Chipotle Corn Salsa is a healthy dip made with fresh corn on the cob. The kernels are steamed and the fresh veggies are chopped small. Serve this easy to make dip with crunchy tortilla chips or add as a topping to bean burgers and salads.
Chipotle Corn Salsa can be gobbled up just like pico de gallo. It has lots of fresh clean flavors and there's a chipotle kick added in this recipe. A little chipotle in adobo sauce goes a long way.
I've seen corn salsa where there is no tomato but that isn't my favorite so I'd like to give you the recipe that I like the best.
I like to use fresh corn on the cob and my favorite is white if I can get it. It's harder for me to find now because I also like it to be organic. So in that case, I use frozen organic corn. It's a little easier to find. That means you can substitute if you need to also.
This is a fresh corn salsa with tomatoes, onion, bell peppers, jalapeno, and cilantro. There are a few spicy additions along with the fresh lime juice. See how simple?
💭 Chef's tips
Buy fresh corn and use it as soon as you can. Corn on the cob has the sweetest, most delicious flavor, and it loses that flavor very quickly.
I have eaten raw corn on the cob, along with my dad, and it is delicious. Just like peas right out of their pods.
In fact, you don't have to steam the kernels in this salsa. It's your choice. They can actually 'cook' because of the citric lime juice. Just let the salsa meld a little while for the kernels to soak up the flavors.
🌽 Can you use frozen or canned corn
You can use any type that you like. Fresh white or yellow corn on the cob, frozen corn or canned corn.
Another option is that you can grill the corn on the cob first too. That will give you a smoky flavor. Or heat a large skillet over medium-high heat, and sauté the corn in some olive oil for a few minutes until lightly browned. Don't overcook just brown a little for a charred flavor.
If you use frozen, defrost and drain first. You could even pat dry just to make sure you don't get too much water in your salsa additions.
Canned would be my last resort, but if you like the flavor, by all means, use it.
- Kernels cut from the cob and steamed (or use raw).
- Red onion is diced for a sweet and contrasting crunch throughout the salsa.
- Cilantro is the traditional herb of choice but you can use parsley if you have friends and family who don't like cilantro.
- Tomatoes add flavors and juices to the salsa.
- Limes are just the right citrus flavor.
- Chipotle in adobo sauce gives lots of spicy heat.
- Paprika gives a smoky taste, in fact, if you have smoked paprika you could use that instead.
- Salt and pepper add the finishing touch.
- This salsa is, by all means, a favorite of mine but you can easily change it up for another new salsa variety.
- Feel free to use any type of tomato that looks the ripest, I love Roma's or any Italian plum tomato but use what you like.
- Canned black beans are super convenient to use and add extra fiber and protein. Just drain the beans first and you can blot them too.
- Lime juice provides a mild and fruity tartness, but if you have lemons on hand and want a stronger pucker, squeeze them in!
- If you want extra crunch, finely chop some bell peppers and toss them into the salsa. Green bell peppers would be a good contrasting flavor. The corn is already pretty sweet.
- For a hotter spicer salsa, sprinkle in some chili powder, cayenne, or red pepper. Or just add some more chipotle in adobo sauce.
🌶 What does chipotle salsa go with
- This is a delicious all-around salsa. I think you'll find all kinds of ways you can use it. Make a double batch so you can add it to:
- Bean burgers
- Potatoes, either baked or fried.
- Lightlife smart dogs or their bratwurst.
- A scrambled tofu bowl.
- Roll up in burritos or spoon on top.
- Toss in your salad.
🍅 More great salsas
- Don't neglect your sweet tooth with this Fruit Salsa recipe with cinnamon chips.
- Chunky Tomato Salsa is classic and a crowd-pleaser.
- The main part of this taco recipe is a Black Bean and Corn Salsa.
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Chipotle Corn Salsa
- 2 cups corn kernels - about 3 ears corn on the cob - cut from the cob and steamed - or not
- ¾ cup red onion - diced
- ¼ cup cilantro or parsley
- 1 cup tomatoes - diced
- 2 tablespoons jalapeno - cut and deseeded, 1 jalapeno
- 2 tablespoons lime juice - about 3 limes
- 2 tablespoons chipotle in adobo sauce - diced small
- ½ teaspoon paprika
- ½ teaspoon salt
- Cut the corn from the cob and steam the kernels for 5 minutes.
- Place the corn, red onion and tomatoes in a bowl and toss to combine.
- Add the lime juice, adobo, jalapeno, paprika, salt and toss again. Let the salsa sit for 20 minutes.
- Add the chopped cilantro and toss. Sprinkle with more salt if needed.