Description
This Spicy Chipotle Corn Salsa bursts with sweet corn, smoky heat, bright lime, and fresh cilantro, making it a perfect accompaniment for chips, tacos, and grilled meats.
Ingredients
Scale
- 2 cups corn (fresh or frozen)
- 1–2 chipotle peppers in adobo sauce (finely chopped)
- 1/2 red onion (finely chopped)
- 1 bell pepper (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preparation: If using frozen corn, thaw and drain it. If using fresh corn, cut the kernels off the cob. Finely chop the chipotle pepper(s), red onion, bell pepper, and cilantro. Place all prepared ingredients in a large bowl.
- Mixing: Squeeze the lime juice over the corn mixture. Add the chopped chipotle, cilantro, red onion, and bell pepper. Season with salt and pepper. Stir well so the lime and seasonings coat everything.
- Cooking: No cooking is required for this base recipe. For extra smoky flavor, optionally char the corn first: heat a skillet over high heat, add a bit of oil, and cook the corn until browned in spots (about 5–7 minutes). Let charred corn cool slightly before adding it to the bowl.
- Finishing: Let the salsa sit for about 30 minutes at room temperature so the flavors meld. Taste and adjust salt, pepper, or lime. Serve chilled or at room temperature with tortilla chips, on tacos, or as a topping for grilled meats.
Notes
Store in an airtight container in the refrigerator for up to 3–4 days. Stir before serving. Control the heat by adjusting the amount of chipotle peppers used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 140mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg