Sweet, tangy, and just the right amount of heat—this Copycat Chipotle Corn Salsa is ready in 15 minutes and perfect for tacos, burritos, or bowls! Made with fresh, frozen, or canned corn, red onion, jalapeños, and a mix of lime and lemon juice.
But what really sets this recipe apart? A secret blend of cumin and paprika that adds a subtle smoky depth, making it even more flavorful than the original recipe.
If you’ve ever been to Chipotle Mexican Grill (their Chipotle Chicken Burrito Bowl is my go-to!), then you’ve probably fallen in love with their sweet, tangy, and slightly spicy Chipotle Corn Salsa. It’s the perfect mix of juicy corn, zesty lime, fresh cilantro, red onion, and just the right kick from jalapeños.
But here’s my secret to taking it up a notch—a pinch of cumin and paprika. These spices add a subtle smoky depth that makes this copycat recipe taste even better than the original. The best part? It comes together in less than 15 minutes and is perfect for burrito bowls, tacos, salads, or just scooping up with chips!
Ingredients You’ll Need
- Corn. The star of the show! Fresh, canned, or frozen corn all work—just make sure frozen corn is fully thawed before using. Sweet white or yellow corn both taste great. If using fresh, check out how to boil corn on the cob for the best results.
- Cilantro. You’ll need about ¼ cup of freshly chopped cilantro—measure it after chopping for accuracy.
- Onion. Red onion gives the most authentic Chipotle-style flavor, but white, yellow, or sweet onions work in a pinch.
- Jalapeño. Just one adds a mild kick, but feel free to leave it out for a milder salsa or add extra for more heat.
- Citrus Juice. A mix of fresh lime and lemon juice gives the best balance of tangy brightness. Using just one is an option, but you won’t get the same depth of flavor.
- Seasonings. Ground cumin adds warmth and depth, while sea salt and black pepper enhance the flavors. A pinch of taco seasoning can be used for an extra flavor boost!
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make a Copycat Chipotle Corn Salsa
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Combine the ingredients. If you are using frozen corn, be sure to let it thaw completely and drain any excess water.
Add the corn kernels, cilantro, red onion, jalapeño, lemon and lime juice, and seasonings to a large mixing bowl. Be sure you have plenty of room to stir.
Step 2: Mix until well combined. Use a spatula to stir the ingredients. Be careful not to squish anything, but make sure everything is thoroughly mixed.
Keep leftover corn salsa in an airtight container in the refrigerator for up to 4 days. You can freeze the salsa for up to 3 months, but the texture will be affected slightly after thawing.
Easy Recipe Variations
- Roasted Corn Salsa: Grill fresh corn or char frozen corn in a skillet for a smoky, slightly caramelized flavor that mimics Chipotle’s roasted version.
- Mild Version: Omit the jalapeños or use green bell peppers for crunch without the heat. You can also substitute poblano peppers for a milder, smoky kick.
- Spicy Kick: Leave the jalapeño seeds in or add a diced serrano pepper for extra heat. A dash of hot sauce also amps up the spice.
- Black Bean & Corn Salsa: Add a cup of drained black beans for more protein and fiber, making it heartier for burrito bowls or as a dip.
- Creamy Corn Salsa: Stir in a few tablespoons of sour cream, Greek yogurt, or avocado for a creamy twist that’s perfect as a taco topping.
- Citrus Twist: Swap lemon juice with orange or add a splash of fresh orange juice for a slightly sweeter, tangy flavor.
Can I use frozen or canned corn instead of fresh?
Yes! Both frozen and canned corn work well. If using frozen, thaw it completely and pat dry to avoid excess moisture. For canned corn, drain and rinse it thoroughly. For extra flavor, try charring the corn in a skillet before mixing.
What can I serve with Chipotle Corn Salsa?
It’s perfect with chicken burrito bowls (served with this classic Cilantro Lime Rice, Chipotle Chicken, Chipotle Fajita Veggies, and Guacamole!), on sheet-pan loaded nachos, or as a fresh dip with baked tortilla chips. You can also spoon it over grilled chicken, fish, or steak for a burst of fresh flavor.
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Add the corn, cilantro, red onion, jalapeño, lime juice, lemon juice, cumin, paprika, salt, and pepper to a large bowl and toss until just combined.
1 (15.25-ounce) can corn, ¼ cup cilantro, ¼ cup red onion, 1 jalapeño, 2 tablespoons lime juice, 1 tablespoon lemon juice, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Corn: 2 cups of frozen corn will also work. Be sure to fully thaw, rinse, and drain before using. You can also use fresh corn but will need to grill or sear it in a skillet before using.
- Make It Spicy: Leave the seeds in the jalapeños, use a serrano pepper, or even add a dash or two of hot sauce.
- Flavor Tip: This dish benefits from some time to let the flavors marinate. At least 15-30 minute will work wonders!
- Storage: This recipe keeps for up to 4 to 5 days in the refrigerator. You can freeze for up to 3 months, but the texture may alter slightly upon thawing.
Calories: 67kcal, Carbohydrates: 15g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Sodium: 235mg, Potassium: 177mg, Fiber: 2g, Sugar: 3g, Vitamin A: 351IU, Vitamin C: 10mg, Calcium: 8mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
