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.