Chipotle Mexican Grill’s Spicy Corn Salsa

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.

corn and jalapeno salsa

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.

Chipotle Mexican Grill Jalapeno and Corn Salsa

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dips/Sauces, Appetizer Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 10
Chipotle Mexican Grill Jalapeno and Corn Salsa

You can make the hot salsa just like Chipotle Mexican Grill at home. Just a few simple ingredients and you will be able to enjoy this spicy salsa.

Ingredients

  • 2 cups frozen corn - fresh would be ideal
  • 1/4 cup chopped cilantro
  • 2 teaspoons finely chopped jalapeno
  • 1 - 2 teaspoons sliced green onion tops
  • 1/2 teaspoon kosher salt
  • 2 teaspoons lime juice

Instructions

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.

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  • Samanthacusano

    Do you cook the corn first?

    • Stephanie Manley

      No, it is not necessary if you use frozen corn.

  • http://pulse.yahoo.com/_G5YKGOIGB337VX73CTDOAPJPOA notyeravgchick

    I found a pork cutlet w/ salsa recipe on a site I go to in order to share pics of my fav meals and discuss food. I think that this recipe would great to use for the sala portion of the meal (http://imunchie.com/goodstuff/munchies/pork-cutlet-salsa-and-pickled-red-cabbage)!

  • http://pulse.yahoo.com/_G5YKGOIGB337VX73CTDOAPJPOA notyeravgchick

    I found a pork cutlet w/ salsa recipe on a site I go to in order to share pics of my fav meals and discuss food. I think that this recipe would great to use for the sala portion of the meal (http://imunchie.com/goodstuff/munchies/pork-cutlet-salsa-and-pickled-red-cabbage)!

  • http://pulse.yahoo.com/_2PKXMKLOLRGBKVQF7GSH54S2S4 John

    This looks really good! I have actually made corn salad before (see pic – http://imunchie.com/food-art/munchies/colorful-corn-salad). I think I’ll make my salad and the salsa the next time I host a bbq

  • Msdrey30

    you forgot to add poblano peppers. as a former employee i should know.

    • Mail

      So post the authentic recipe then