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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 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


  • 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


  • 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!



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.


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