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Chipotle Corn Salsa Recipe

This addictive Chipotle Corn Salsa is a perfect accompaniment to any Mexican food. Sweet roasted corn makes a perfect pairing with smoky chipotle peppers. Such an amazing and fresh side dish recipe for summer gatherings or Cinco de Mayo!

Chipotle Corn Salsa in a Ramekin Side Angle Shot

I love corn season because you can make so many different dishes with it. My favorites are Grilled Corn on the Cob with avocado dill dressing, Vegan Corn Chowder and Mexican Chopped Salad.

I love that corn gives a lovely crunch and a nice sweet note to anything you put it into. But you can’t beat corn in Mexican cuisine! It’s truly irreplaceable.

Chipotle Corn Salsa in a Bowl Closeup

This chipotle corn salsa was inspired (who would have thought?) by my recent trip to the UK. I spent an amazing week traveling around, eating, meeting people and enjoying life.

One of the highlights of the trip was a Mexican street food workshop at Jamie Oliver Cookery School in London. This was an unforgettable experience! I learned so much and had a lot of fun.

We made authentic Mexican tacos with hand-pressed corn tortillas and lots of toppings. Smashing avocados for guacamole with my bare hands was truly unforgettable 🙂

One of the toppings we made was a spicy roasted corn salsa that inspired this recipe for chipotle corn salsa.

Elena Szeliga from Happy Kitchen.Rocks Cooking Mexican Food

Why Make Chipotle Corn Salsa

Chipotle peppers give a distinctive smoky and spicy touch to the food. They are just a perfect addition to all things Mexican food!

This chipotle corn salsa is a perfect combination of flavors. Sweet corn, pungent onions and scallions, bitter parsley, sour lime juice and smoky and astringent chipotle peppers in adobo sauce make this salsa exceptionally delicious.

It is crunchy, fresh and deliciously smoky. Just a perfect accompaniment to any Mexican food you like!

You can’t go wrong with the way you serve it. It’s great on top of vegan tempeh tacos, grilled zucchini and corn tacos, with homemade whole wheat tortillas, with nachos and tortilla chips, in burritos and quesadillas, enchiladas, burrito bowls (recipe coming soon!) or in salads. You can even top your chili or this delicious vegan corn chowder with it!

Chipotle Corn Salsa in a Mixing Bowl next to a Ramekin Collage

How to Make Chipotle Corn Salsa

You will need fresh corn (use canned or frozen if you can’t get the fresh one), diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, lime juice, olive oil, salt and black pepper.

You can substitute cilantro for parsley (I even encourage you to) but since I live in a cilantro unfriendly household, I use parsley.

A great thing about this recipe is that you can adjust the amount of spiciness and sourness. Add more chipotles if you like it hot and more lime juice for an extra zest. Same with onions and parsley. The amounts I used are down below in the recipe card but you can feel free to experiment.

Ingredients for Chipotle Corn Salsa in a Mixing Bowl

You would need 2 large ears of corn or 2 1/2 cups frozen or canned corn. Start by cutting corn kernels off the cob into a large bowl. Next step is to heat a wide frying pan and to dry roast your corn for 7-10 minutes over medium heat, stirring occasionally.

Alternatively, you can use grilled corn. In this case, skip the roasting and follow the next steps.

Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, scallions, parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately.

Corn

Cook’s Tips

  • Store leftovers in the fridge in an airtight container for up to 4 days. You can serve the salsa warm or cold. To reheat, warm it in the microwave for up to a minute.
  • Enjoy this chipotle corn salsa on top of tacos, with homemade whole wheat tortillas, with nachos and tortilla chips, on top of chili, in burritos, quesadillas, enchiladas, burrito bowls, in Mexican-inspired salads or with pretty much any Mexican food!

Recipe Variations

  • Instead of fresh corn, you can use canned or frozen (and thawed) corn. To replace 1 ear fresh corn you’ll need about 2 1/2 cups canned or frozen corn.
  • Alternatively, you can use grilled corn. In this case, skip the roasting.
  • You can substitute cilantro for parsley or use both.
  • Add more chipotles if you like your salsa hot and more lime juice for an extra zest.

Closeup of Grilled Corn Salsa with Chipotle Peppers in a Ramekin

I created a video for you to make this recipe even easier. If you can’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page. Hope it helps!

 

If you enjoyed this recipe, please give it a 5-star rating! That would mean a lot to me 🙂

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4.89 from 9 votes

Chipotle Corn Salsa Recipe

This addictive Chipotle Corn Salsa is a perfect accompaniment to any Mexican food. Sweet roasted corn makes a perfect pairing with smoky chipotle peppers. Such an amazing and fresh side dish for summer gatherings!
Course Appetizer, Condiment
Cuisine Mexican
Keyword chipotle corn salsa, chipotle salsa, corn salsa
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 41kcal

Ingredients

  • 2 ears fresh corn or 2.5 cups frozen or canned corn. Alternatively, use grilled corn
  • 1/2 red onion diced
  • 2 sprigs scallions chopped
  • 3 tablespoons parsley chopped
  • 2 tablespoons chipotle peppers in adobo sauce minced
  • juice of 1/2 lime
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Start by cutting corn kernels off the cob into a large bowl. Heat a wide frying pan and dry roast your corn for 7-10 minutes over medium heat, stirring occasionally. Skip the roasting if you are using grilled corn.
  • Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately or refrigerate in an airtight container for up to 4 days. Enjoy!

Notes

Cook’s Tips

Recipe Variations

  • Instead of fresh corn, you can use canned or frozen (and thawed) corn. To replace 1 ear fresh corn you’ll need about 2 1/2 cups canned or frozen corn.
  • Alternatively, you can use grilled corn. In this case, skip the roasting.
  • You can substitute cilantro for parsley or use both.
  • Add more chipotles if you like your salsa hot and more lime juice for an extra zest.

Nutrition

Calories: 41kcal | Carbohydrates: 5g | Fat: 2g | Sodium: 52mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 4.6mg | Calcium: 6mg | Iron: 0.3mg
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Other Mexican-Inspired Recipes You’ll Love:

Corn Salsa with Chipotles in a Ramekin Pinterest Collage
Grilled Corn Salsa in a Mixing Bowl Pinterest Collage
Closeup Chipotle Corn Salsa in a Mixing Bowl Pinterest Collage
Chipotle Corn Salsa Pinterest Collage Long Pin
Recipe Rating




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Jane

Tuesday 21st of April 2020

WOW! I love this salsa! Roasted corn tastes so good

Elena Szeliga

Tuesday 21st of April 2020

It does, doesn't it? Thank you for the feedback!

Helena

Tuesday 21st of May 2019

Delicious appetizer that is perfect for any gathering really! I love corn, so I can't wait to try your way of using it!

Elena Szeliga

Tuesday 21st of May 2019

If you love corn, you'll be impressed by this salsa for sure :)

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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