Fresh Corn Salsa (Chipotle Copycat)
Crisp, flavorful, and fresh, this homemade corn salsa is even better than what you can get at a restaurant! Made with freshly boiled corn on the cob, onions, jalapeños, and cilantro, it's the perfect addition to tacos, burrito bowls, and nachos.
Equipment
- Large pot
- Sharp kinfe
Ingredients
- 2 cobs fresh sweet corn
- 2 Tbsp cilantro minced
- 1 Tbsp jalapeño seeds removed + minced
- 3 Tbsp red onion minced
- ½ Tbsp lemon juice
- ½ Tbsp lime juice
- ½ tsp salt
Instructions
- Bring a large pot of water to a boil and add the corn. Blanch the corn for 4-5 minutes, then immediately submerge in an ice bath to cool it.
- Pat the corn dry, then carefully cut the kernsl off of the cob with a knife.
- In a small mixing bowl, combine the corn with the rest of the ingredients. Stir well.
- Allow the flavors to come together in the fridge for a couple of hours for the best flavor.
Notes
- Make sure you dry the corn before cutting it off the cob. You don't want soggy salsa.
- For a spicier corn salsa, leave some seeds in the jalapeños. For a super mild salsa, try using green bell peppers instead of jalapeños.
- Be sure to dice the onions and peppers pretty small — you don't want large chunks to overpower the corn kernels.
- For the best flavor, chill the corn salsa in the fridge for a couple of hours before serving. This gives it time for the flavors to meld together.
- Opt for fresh-squeezed citrus juice rather than bottled whenever possible.
Nutrition
Serving: 1servingCalories: 61kcalCarbohydrates: 14gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 292mgPotassium: 153mgFiber: 2gSugar: 3gVitamin A: 209IUVitamin C: 10mgCalcium: 5mgIron: 0.3mg
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