Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa is packed with charred corn, poblano peppers, red onion, jalapeño, and cilantro. A smoky-sweet, fresh side that brings bold flavor to tacos, bowls, or chips.

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Course: Appetizer, dinner, Salad, Side Dish

Cuisine: American, Mexican

Keyword: chipotle corn salsa, chipotle corn salsa recipe, corn salsa, Mexican salsa

Prep Time: 15

Cook Time: 10

Resting Time: 15

Total Time: 40

Servings: people

Calories: 120kcal

Cost: $5

Equipment

Cast iron skillet (for charring corn) for charring corn
Chef’s knife (for chopping vegetables) for chopping vegetables
Cutting board (for prepping ingredients) for prepping ingredients
Mixing bowl (for combining salsa) for combining salsa

Ingredients

▢ 4 ears Fresh sweet corn husks and silk removed
▢ 2 Poblano peppers diced small
▢ ½ Red onion diced small
▢ ½ bunch Fresh cilantro rough chopped, stems included
▢ 1 Jalapeño seeded to taste, diced
▢ 2 Limes juiced
▢ Kosher salt to taste

Instructions

Remove husks and silk from corn, then cut kernels off the cob. Pat kernels dry with paper towels.
Heat a cast iron skillet over medium-high. Add corn in a single layer and char undisturbed for 2–3 minutes. Stir and repeat until half the kernels are browned.
Dice poblano peppers and red onion. Seed jalapeño to taste. Roughly chop cilantro with stems.
Combine charred corn, chopped vegetables, cilantro, lime juice, and salt in a bowl. Mix and let sit 15 minutes before serving.

Notes

For best flavor, use freshly squeezed lime juice and let the salsa rest so the flavors can meld.

Nutrition