Fresh Corn Salsa Recipe (Chipotle Copycat) Recipe
This Fresh Corn Salsa recipe is a vibrant, flavorful chipotle copycat perfect for summer gatherings. It’s made with tender corn kernels, fresh tomatoes, jalapeño, and zesty lime juice, combined with a blend of spices for a delicious and refreshing dip or topping.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Dip
- Method: Boiling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Fresh Corn Salsa Ingredients
- 4 ears sweet yellow corn, cooked (or 3 cups frozen corn, thawed)
- 1 pound tomatoes, seeded and diced (Roma tomatoes preferred)
- ⅓ cup finely chopped red onion
- 1 jalapeño, seeded and minced
- ⅓ cup finely chopped fresh cilantro
- ¼ cup lime juice (from 2 limes), plus more to taste
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Sea salt, to taste
- Chili powder or hot sauce, to taste (optional)
Instructions
- Cook the Corn: Bring a large pot of water to a boil. Add the corn ears and cook until just tender, about 5 minutes. Drain and rinse in cold water until cool enough to handle.
- Prepare the Vegetables: Slice the kernels off the cooked corn cobs and place them in a large mixing bowl. Add the seeded and diced tomatoes, finely chopped red onion, minced jalapeño, and chopped fresh cilantro to the bowl.
- Add Seasonings: Pour in the lime juice, minced garlic, ground cumin, garlic powder, and onion powder. Sprinkle sea salt to taste and add chili powder or hot sauce if desired for extra heat.
- Mix and Adjust: Gently toss all the ingredients together to combine well. Taste the salsa and adjust lime juice, salt, or chili powder as needed for your preferred balance of flavors.
- Serve or Chill: Serve immediately as a dip with chips or as a topping for tacos or grilled meats. Alternatively, refrigerate the salsa for about 15-20 minutes to let the flavors meld for an even tastier experience.
Notes
- If fresh corn is not available, use thawed frozen corn but do not cook it further to avoid sogginess.
- Removing the seeds from the jalapeño reduces heat; leave seeds in if you prefer spicier salsa.
- For a sweeter salsa, use fresh, ripe corn and ripe Roma tomatoes.
- Adjust seasonings like lime juice and salt according to personal taste preferences.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
