Fresh Corn Salsa (Chipotle Copycat) Recipe
This Fresh Corn Salsa is a vibrant and flavorful Chipotle copycat recipe featuring blanched sweet corn combined with fresh cilantro, jalapeño, red onion, and zesty lemon and lime juices. Perfect as a refreshing side or topping for tacos and grilled dishes, this salsa takes about 30 minutes to prepare and serves four.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salsa / Side Dish
- Method: Boiling/Blanching
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Fresh Ingredients
- 2 cobs fresh sweet corn
- 2 Tbsp cilantro, minced
- 1 Tbsp jalapeño, seeds removed & minced
- 3 Tbsp red onion, minced
Liquids & Seasonings
- ½ Tbsp lemon juice
- ½ Tbsp lime juice
- ½ tsp salt
Instructions
- Boil and Blanch Corn: Bring a large pot of water to a boil and add the fresh corn cobs. Blanch the corn by boiling for 4-5 minutes until slightly tender yet crisp. Immediately transfer the corn to an ice bath to cool and stop the cooking process.
- Cut Corn Kernels: Once cooled, pat the corn dry with a towel. Using a sharp knife, carefully cut the kernels off the cob, working from the top down to collect all the kernels.
- Combine Ingredients: In a small mixing bowl, combine the freshly cut corn kernels with the minced cilantro, jalapeño, red onion, lemon juice, lime juice, and salt. Stir thoroughly to mix all the flavors evenly.
- Chill for Flavor Development: Cover the bowl and refrigerate the salsa for at least a couple of hours. Chilling helps the flavors meld together for a more vibrant and fresh taste before serving.
Notes
- Removing jalapeño seeds reduces heat, but you can keep them if you prefer a spicier salsa.
- Use fresh sweet corn for the best flavor; frozen corn can be substituted but may alter texture.
- Make ahead and store in the refrigerator for up to 2 days for optimal freshness.
- Great as a topping for tacos, grilled chicken, or as a dip with tortilla chips.
