Chipotle Corn Salsa (Copycat Recipe)

Original Post: https://www.evolvingtable.com/chipotle-corn-salsa/

5 from 1 vote

Chipotle Corn Salsa (Copycat Recipe)

Sweet, tangy, and just the right amount of heat—this Copycat Chipotle Corn Salsa is ready in 15 minutes and perfect for tacos, burritos, or bowls! Made with fresh, frozen, or canned corn, red onion, jalapeños, and a mix of lime and lemon juice.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

1 (15.25-ounce) can corn drained
¼ cup cilantro finely chopped
¼ cup red onion finely diced
1 jalapeño seeded and finely diced
2 tablespoons lime juice from 1 lime
1 tablespoon lemon juice from 1 lemon
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Add the corn, cilantro, red onion, jalapeño, lime juice, lemon juice, cumin, paprika, salt, and pepper to a large bowl and toss until just combined.
1 (15.25-ounce) can corn, ¼ cup cilantro, ¼ cup red onion, 1 jalapeño, 2 tablespoons lime juice, 1 tablespoon lemon juice, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper

Video

Notes

Corn: 2 cups of frozen corn will also work. Be sure to fully thaw, rinse, and drain before using. You can also use fresh corn but will need to grill or sear it in a skillet before using.
Make It Spicy: Leave the seeds in the jalapeños, use a serrano pepper, or even add a dash or two of hot sauce.
Flavor Tip: This dish benefits from some time to let the flavors marinate. At least 15-30 minute will work wonders!
Storage: This recipe keeps for up to 4 to 5 days in the refrigerator. You can freeze for up to 3 months, but the texture may alter slightly upon thawing.

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