An easy, 6 ingredient, no cook Corn Salsa Recipe! Better than Chipotle Corn Salsa, this Mexican Chili Corn Salsa is homemade. Take the spicy up for a little mouth burn! vegetarian + vegan + gluten free
Chili Corn Salsa Discovery
My introduction to Mexican corn salsa started when I lived in Texas. Shared alongside tacos, black beans, enchiladas, burrito bowls or as a dip with tortilla chips, it’s a versatile salsa! So, you can imagine my excitement when Chipotle arrived on the scene in Washington State and had a version of an old favorite on the menu!
But even before Chipotle corn salsa was invented, Taco Time reined supreme in the fast food chili corn salsa department. I discovered them when we moved to the Pacific Northwest so many years ago. Have you heard of them? Although slightly different, their chili corn salsa is just as crave worthy as Chipotle’s corn salsa recipe.
It wasn’t until a few years ago I started making this sweet and savory salsa at home. There’s BIG flavor to be had for very little effort.
Chipotle’s Corn Salsa vs My Mexican Corn Salsa
Both are delicious, so what’s the difference?
- Chipotle’s recipe involves roasting poblano peppers. To keep it simple, my recipe requires no roasting or cooking, favoring a totally raw salsa that includes a green bell pepper rather than a poblano.
- I’m not sure if Chipotle uses fresh or frozen corn in their salsa recipe – my assumption is that they use frozen for supply chain reasons. Plus, the flavor and texture is different than an in season fresh ear of corn. In my recipe, I prefer to use in season fresh corn – for the sweetest, juiciest salsa. But to extend the season, I’m also sharing a how-to with frozen corn.
- Since I don’t know the ratio of ingredients used in Taco Time’s or Chipotle’s corn salsa recipe, I relied on my Mexican food lovin’ taste buds to create this corn salsa recipe.
Ingredients for Mexican Corn Salsa
Taken these two recipes together and my own fond memories of it in Texas, I’m sharing an easy but flavor packed version Mexican corn salsa. Here’s what you’ll need:
- Fresh Sweet White Corn – right off the cob when in season or frozen
- Red Onion
- Green Bell Pepper
- Jalapeño Peppers
- Salt and Pepper
Be bold with that jalapeño, especially with fresh sweet white corn. The sweet balances the heat of jalapeño beautifully!
How to Make Chili Corn Salsa Recipe
If using fresh corn on the cob, shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.
If using frozen corn kernels, simply thaw the corn in a colander. I give it a good rinse to get the thawing process going.
- First, place the corn kernels in a large mixing bowl.
- Second, chop the onion, bell pepper, jalapeño and cilantro small. I like them minced.
- Next, decide if you want a lot of heat or a little for your corn salsa recipe. If you prefer mild, remove the seeds and ribs of the jalapeño. If a hot salsa is more you type, leave the ribs and seeds in.
- Last, transfer all the veggies to the bowl with the corn. Add lime and salt and pepper.
Give this side dish a stir and taste for seasoning adjustment. Store it in the fridge and allow the flavors to marry. Its flavor improves with a bit of time!
A Few Recipe Notes
- To add a little color to your Mexican corn salsa, use a red bell pepper rather than green, or a mixture of the two.
- This chili corn salsa flavor improves with a bit of refrigerator time. If you can, give it up to 24 hours before sharing.
- Use fresh or frozen corn in this recipe.
- The jalapeño heat is completely adjustable here. The seeds and ribs of a jalapeño contain the most heat. Remove them for a milder salsa.
- PRO TIP: When cutting the corn niblets from the cob, set the cob on its end in a pie plate. The pie plate will corral the corn kernels and make clean up a snap.
Recipes to Share Mexican Corn Salsa With
- Mexican Inspired Tofu Tacos
- Rancheros Tofu Scramble
- Spanish Rice
- Roasted Cauliflower Tinga Tacos
- Sofritas Burrito Bowls
- Cheesy Tofu Enchiladas
Mexican Corn Salsa
- 2 C (260g) Corn Kernels fresh off the cob (about two ears) or frozen
- 1/4 C (35g) Red Onion minced, about 1/4 of a red onion
- 1/3 C (55g) Green or Red Bell Pepper minced, about 1/2 a bell pepper
- 1 1/2 Tbs Jalapeño fresh or pickled, adjust to taste. remove ribs and seeds to quell the spicy if desired
- 2 Tbs + 1 tsp Fresh Lime Juice from about 2 limes
- 3 Tbs Cilantro finely chopped
- 1/4 + 1/8 tsp Fine Sea Salt
- Fresh Ground Pepper optional
- If using fresh corn on the cob, shuck the sweet corn, and use your sharpest knife to remove the niblets. To do this, turn the cob on its end and slice off the kernels in a pie plate so the niblets stay corralled on the plate.If using frozen corn kernels, simply thaw the corn in a colander. I give it a good rinse to get the thawing process going and to separate the kernels. Drain well.
- In a large mixing bowl add the corn kernels (and any corn milk from the fresh corn), red onion, bell pepper, jalapeño, cilantro, lime juice and salt. Mix well, taste for salt adjustment.
- Refrigerate for at least an our before sharing so the flavors can marry. Up to 24 hours, even better.