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This Roasted Corn Salsa is loaded up with fresh flavors of sweet corn, spicy jalapeño, and tangy lime juice! A fun Chipotle copycat recipe. Perfect for loading onto tacos, nachos or in burrito bowls!
This Corn Salsa is reminiscent of the salsa offered at Chipotle. And one of my favorite items to add to my burrito bowls, tacos, and nachos! Made with fresh, juicy corn, roasted jalapeño, red onion, and lots of diced cilantro. All seasoned with freshly squeezed lime juice, and a bit of salt and pepper. Simple, flavorful, and fresh!
Ingredients & Substitutions
- Corn: Corn on the cob will give the best flavoring for this salsa. You can substitute for frozen corn. Canned corn will have a different texture, but can still be used.
- Jalapeño: For more heat substitute this with a Serrano pepper. Substitute with a poblano or a green bell pepper for less heat.
- Lime Juice: Fresh squeezed lime juice is best.
- Oil: Use avocado oil or other cooking oil for roasting the corn.
Find the complete recipe card below with measurements and full instructions.
How to make this Fresh Corn Salsa:
- Roast corn and jalapeño, this helps soften the jalapeño and adds a nice roasted taste. You can also grill the corn if desired to get a smoky taste.
- Dice the remaining ingredients.
- Mix together and season to taste start with adding less lime juice and salt. This way you can add more as needed.
- Allow the corn salsa to chill prior to serving.
Serving
- Serve as a dip with tortilla chips.
- Use as a topping on your favorite tacos: ground beef, shrimp, carnitas, Carne Asada.
- Add to your nachos
- On top of your burrito bowls! (Cilantro Lime Rice, Charro Beans, Mexican Grilled Chicken—layer it all up!)
Storage
- Store: Keep salsa in a sealed container in the refrigerator for up to 5 days.
- Freezer: It is not recommended to freeze this salsa, the lime juice will impact the corn as it sits.
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Roasted Corn Salsa
Ingredients
- 1 tbsp extra virgin olive oil
- 4 ears corn
- 1 jalapeno
- ½ cup red onion diced
- ½ bunch cilantro diced
- 1-2 limes juiced (approx 1/4 cup)
- ½-1 tsp salt to taste
- ¼ tsp ground black pepper
Instructions
- Heat oil a large skillet over medium heat. Roast the corn and jalapeno until jalapeno is blacked and corn is cooked (will look bright yellow).
- Allow the corn and jalapeno to cool to the touch, then using a sharp knife cut the corn from the cob. Remove the blacked skin from the jalapeno (will come off easily with your fingers, or can scrape with a knife). Then slice in half and remove the seeds and membranes if desired to reduce the heat.
- Add the ingredients to a medium size mixing bowl. Stir to combine.
- Adjust the amount of lime juice and salt and pepper to taste.
- Cover and refrigerate. Allow to chill for at least 30 minutes before serving.
Notes
- Corn: Corn on the cob will give the best flavoring for this salsa. You can substitute for frozen corn. Canned corn will have a different texture, but can still be used.
- Jalapeño: For more heat substitute this with a Serrano pepper. Substitute with a poblano or a green bell pepper for less heat.
- Lime Juice: Fresh squeezed lime juice is best.
- Oil: Use avocado oil or other cooking oil for roasting the corn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe published July 8, 2020. Updated April 18, 2024.
Photography by @KJandCompany.co
Taste just like chipotle! I loved it!