Chipotle Mexican Grill’s Jalapeno and Corn Salsa has to be one of my favorite salsa’s to put on my burrito when I go to Chipotle Mexican Grill. What makes it unique is that so often we associate salsa with tomatoes, we are often used to tomatoes being paired with peppers, but not a corn salsa. This dish is fairly easy to create at home. This salsa goes well with chips, on tacos, and even on taco soup.
While this jalapeno and corn salsa is made with just a few ingredients, it has a rich and robust flavor. I started mine with frozen corn. Since corn isn’t always in season I wanted to use something that you could find all year around. I also added a little fresh jalapeno. Let me say, that peppers vary, sometimes they are hot, sometimes they aren’t. If you really don’t like heat, be sure to strip out the middle “pith” of the pepper, and remove the seeds. Honestly, I think this same salsa would be great with fresh poblano pepper, or if you really like to walk on the wild spicy side, use more or try a habanero. This stores well in an airtight container for 3 or 4 days after preparation.
You could make this recipe using fresh corn on the cob. Do you need to learn how to cut corn off of the cob? Watch this video.
Chipotle Mexican Grill's Spicy Corn Salsa
- 2 cups frozen corn fresh is better
- 1/4 cup chopped cilantro
- 2 teaspoons finely chopped jalapeno
- 2 teaspoons sliced green onion tops
- 1/2 teaspoon kosher salt
- 2 teaspoons lime juice
- If using frozen corn, allow to thaw before preparing salsa. Chopped jalapeno very finely. If you do not like heat, remove seeds, before chopping. You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon.
- Add chopped cilantro, salt, and green onion tops. Stir in lime juice. Stir well to mix the salsa together. Refrigerate for a couple of hours before serving. This will allow the flavors to marry together.