Description
This Chipotle Corn Salsa is a vibrant, fresh, and slightly spicy dip or topping that combines sweet corn with zesty citrus and a smoky heat from poblano and jalapeño peppers. Perfect for tacos, quesadillas, burritos, or as a flavorful side, it’s a quick and easy recipe that comes together in just 5 minutes and brings bold, fresh flavors to any dish.
Ingredients
Vegetables
- 3 ears corn, boiled and cut off the cob
- ¼ cup cilantro, chopped
- ¼ cup red onion, diced
- 1 jalapeño, seeded and diced
- ½ poblano pepper, seeded and diced
Citrus
- ¼ lemon, juiced (about 2 teaspoons)
- ½ lime, juiced (about 1 tablespoon)
Instructions
- Prepare the Vegetables: Chop the red onion, cilantro, jalapeño, and poblano to your desired consistency, ensuring the jalapeño is seeded to control the heat.
- Combine Ingredients: In a medium mixing bowl, mix together the boiled corn kernels, chopped cilantro, diced red onion, jalapeño, and poblano. Add the fresh lemon and lime juice to the bowl.
- Marinate the Salsa: Refrigerate the combined ingredients until serving to allow the flavors to meld and intensify, ideally for at least 15-30 minutes though it can be served immediately if needed.
Notes
- Jalapeños – Slice in half and remove membrane and seeds to reduce heat before dicing.
- Cilantro – Omit if you do not prefer the flavor.
- Red Onion – White onion can be substituted if preferred.
- Corn – Canned corn (drained) can be used instead of fresh boiled corn.
- Lime Juice – Use 100% real lime juice if fresh is unavailable.
- Lemon Juice – Use 100% real lemon juice as a substitute if needed.
- Variations – Roast corn and/or poblano peppers for a smoky twist; add black beans or avocado to increase protein and texture.
- Storage – Store in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Mexican
