Corn Salsa with smoky chipotle and lime is an easy homemade dip with tortilla chips, a deliciously summery veggie side dish, or a flavor-packed topper for chicken or fish! You just have to try these Homemade Baked Tortilla Chips with it!
Why You’ll Love This Corn Salsa
There’s a million reasons why you’ll love this corn salsa recipe. Since I’m sure you don’t want to hear me ramble on and on about my love for corn salsa, here are the top 3 reasons why you’ll love every bite:
- Who Would’ve Thought Homemade Salsa Could Be This Easy? Corn salsa is made in less than 30 minutes. It will taste like you spent hours making it!
- Flavor. Flavor. Flavor. Corn salsas can be a bit bland. This corn salsa is infused with smoky chipotle powder that has just the right amount of kick. Fresh squeezed lime juice and a dash of white wine vinegar mellows out the sweetness of corn, while red onion, chives and cilantro or parsley add pops of color and texture.
- This Corn Salsa Isn’t Just For Chips! Yes, I don’t think anyone can argue that one of the best ways to enjoy salsa is on tortilla chips – but the uses don’t end there! Below, I’ll talk about the Top 10 Ways to enjoy corn salsa. It’ll be difficult to choose which way you’ll try it first!
Corn Salsa Ingredients
- Fresh, raw corn – I buy fresh corn cobs (pre-shucked if possible to save time!). You can sauté or grill the corn if preferred, but I like it raw the best!
- Red onion – red onion adds texture and color.
- Fresh cilantro or parsley – I am not a cilantro fan, so I use Italian flat leaf parsley. Either way, the parsley or cilantro adds brightness and a pop of green.
- Fresh chives – chives add a pop of green and play nicely off the red onion.
- Chipotle powder – chipotle powder adds a deep, earthy smokiness and a mild-to-moderate spiciness.
- Lime juice – lime juice adds acid and citrus.
- White wine vinegar – white wine vinegar adds acid and mellows out the sweetness of the corn.
- Extra virgin olive oil – olive oil helps create a vinaigrette.
How to Make Corn Salsa
Whip up this chipotle corn salsa in less than 30 minutes. Full instructions are in the recipe card below (this is just an outline!).
- Shuck and strip corn from cobs.
After shucking your corn, remove the corn from the cobs by running a knife down the cobs, from the widest part of the cob to the skinniest. See video for step-by-step instructions.
- Add other ingredients.
In a medium bowl with the corn, add red onion, chive, and parsley or cilantro.
- Make vinaigrette.
In a separate bowl, whisk together lime juice, vinegar, chipotle powder, olive oil, and salt to taste.
- Toss & serve salsa.
Pour vinaigrette over corn mixture and toss to combine. Serve right away or let the flavors marinate for an hour if time allows.
Corn Salsa Variations
- Substitute grilled or sautéed corn for raw corn. Grilled Corn is more smoky and caramelized. Let corn cool before making the salsa!
- Substitute frozen corn for fresh corn. You can use frozen corn if needed. I recommend sautéing it in a pan with a dash of olive oil until hot. Let corn cool before making the salsa!
- Substitute scallions for chives. Add a bunch of chopped scallions if you can’t find chives.
- Substitute smoked paprika for chipotle powder. Smoked paprika is much milder than chipotle powder, for those who don’t like a spicy kick!
- Add avocado or black beans. Add a diced avocado or a can of black beans for extra protein!
Top 10 Ways to Enjoy Corn Salsa
Although I think I could list at least a dozen more uses for this chipotle corn salsa, here are my top 10:
- With Tortilla Chips: you just HAVE to try Homemade Baked Tortilla Chips!
- Mixed into avocado: it makes a fun new Guacamole recipe.
- On salads: try the corn salsa on top of this Southwest Salad.
- On chicken: try this Juicy Baked Chicken Breast recipe!
- As a veggie side dish: alone, as-is. Yes please!
- On fish: on a nice piece of cod, like this Baked Cod With Lemon-Parsley Panko.
- In pasta Salad: especially this Turkey Club Pasta Salad or Greek Pasta Salad.
- On burgers: especially on Salmon Burgers.
- On tacos: like these Blackened Salmon Tacos or Shrimp Tacos. Taco-bout yummy!
- On nachos: how could you resist?
Can I Make Corn Salsa Ahead?
Yes! Corn salsa keeps well, covered, in the fridge for 4 days.
I like to make corn salsa an hour so ahead of serving, so the flavors have time to marinate!
Other Corn Recipes You’ll Love On Tastefully Grace!
- Watermelon, Corn & Lime Salsa
- Clams on Toast with Blistered Tomatoes, Corn & Calabrese Salami
- Creamless Creamed Corn
- Italian Sausage & Sweet Corn Sauté
- Mexican Street Corn with Crispy Queso Fresco
- 4 cups fresh, raw corn (usually around 6-8 ears of corn)
- 1 cup red onion chopped
- ½ cup fresh cilantro or parsley finely chopped
- ¼ cup fresh chives chopped
- 1 juicy lime
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chipotle powder
- Salt to taste
- Remove the corn kernels from the cobs by running a knife down the cobs, from the widest part of the cob to the skinniest. See the video for step-by-step instructions!
- In a medium bowl with the corn, add red onion, chive, and parsley or cilantro.
- In a separate bowl, whisk together lime juice, vinegar, chipotle powder, olive oil, and salt to taste.
- Pour vinaigrette over corn mixture and toss to combine. Serve right away or let the flavors marinate for 30 minutes to an hour if time allows.
- Check your produce section for corn that is pre-shucked! It will save time removing the husk and silk!
- You can also grill or sauté your corn. If you’re using frozen corn, I recommend sautéing it in a pan with a dash of olive oil until hot. Let corn cool before making the salsa!
- Corn salsa keeps well for about 4 days, covered, in the fridge.