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Fresh Corn Salsa (Chipotle Copycat)

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Better-Than-Chipotle Corn Salsa – Our Fresh Corn Salsa recipe is even better than the kind you get at restaurants. Serve as a dip with chips or add to burrito bowls, tacos, salads, and more!

Overhead view of Chipotle Copycat fresh corn salsa with a tortilla chip dipped into it

🎶 Summertime and the Tex-Mex is easy! 🎶

Living in the desert, we’re Tex Mex Time Is All The Time kind of people, but summer makes it easier and even more delicious than usual.

This season basically BEGS for Tex-Mex! With tomatoes in season, it’s the perfect time to whip up some pico de gallo. With avocado in season, we’re all about some seriously fully-loaded guacamole, and with sweet corn in season, it’s the perfect time to make our Better-Than-Chipotle Fresh Corn Salsa.

This Chipotle copycat salsa recipe is unbelievably good and fabulous whether you’re simply serving it with chips at a summer BBQ, or loading up a burrito bowl on taco night.

It’s SUPER easy to make Chipotle’s Corn Salsa at home. You just need a few simple ingredients to get the best flavor…

Overhead view of ingredients for fresh corn salsa arranged on a white backdrop--corn on the cob, cilantro, red onion, jalapeno, and fresh lime
Overhead view of ingredients for fresh corn salsa in a mixing bowl ready to be stirred

Here’s What Goes Into Our Chipotle Copycat Corn Salsa Recipe:

What is corn salsa made of? A delightfully simple list of ingredients! To make this salsa, you just need:

  • Sweet Corn. You can actually use raw sweet corn, blanched corn, or grilled corn. I usually use blanched.
  • Cilantro. Plenty of fresh cilantro adds a lovely pop of green and flavor in every bite.
  • Red Onion. I don’t like onion to overwhelm my corn salsa, so 1/3 of a cup does the job! You’ll get plenty of flavor without it taking over.
  • Jalapeño. As little or as much jalapeño as you like!
  • Fresh Lime Juice. Fresh lime juice is the key to the best corn salsa, in my opinion. It highlights the fresh flavors and helps give this mixture a more true salsa texture.
  • Salt + Cumin + Chili Powder. Simple seasonings like kosher salt, ground cumin, and chili powder add just the right amount of smokiness and depth to our Chipotle copycat salsa. (This blend is what makes ours better than Chipotle’s!)
Overhead view of freshly mixed chipotle copycat corn salsa in a glass bowl
Overhead view of a burrito bowl with cilantro lime rice, fajita veggies, black beans, avocado, and chipotle copycat corn salsa

Build The Best Burrito Bowl With This Fresh Corn Salsa:

You can certainly serve this copycat Chipotle corn salsa with tortilla chips, steak, veggie, or chicken tacos, or nachos, but my favorite way to use this fresh corn salsa recipe is in burrito bowls! Build an epic burrito bowl with goodies like…

Close up view of chipotle copycat fresh corn salsa

Play With The Flavors! Try One Of These Twists On Corn Salsa:

  1. Add More Heat. If you like spicy corn salsa, turn up the heat by adding more jalapeño to the recipe. Leave the ribs and seeds in for even more heat. You can also try adding a pinch of chipotle chili powder to the salsa!
  2. Turn Up The Lime! If you like your salsa on the lime-y side, add a bit of the lime zest to the salsa along with the juice. The zest holds the lime oils which have even more concentrated lime flavor.
  3. Try It With Avocado. For a creamy twist, add a diced avocado or two to the corn salsa. It’s fabulous!!!
  4. Add Color With Red Bell Pepper. For a pop of color, add a diced red bell pepper to the corn salsa along with the other fresh mix-ins. It’s so pretty!
  5. Grill Your Corn! For a smoky vibe and a bit of color, try grilling your corn before adding it to the salsa!
Front view of a bowl of fresh corn salsa with a platter of tortilla chips in the background


Do You Use White Corn Or Yellow Corn For Corn Salsa? Either kind of corn works well for corn salsa! Just aim for fresh corn when you can.

Can You Make Corn Salsa With Frozen Corn? In a pinch, yes! I especially like the charred frozen corn from Trader Joe’s. It adds a smoky flavor. (As a general rule, fresh corn will have a better texture than frozen corn.)

Can You Freeze Corn Salsa? I’ve never frozen mine, but I think the texture would be best when it’s used fresh rather than after freezing.


  • How To Shuck Corn – I’ve always done mine this way, but people swear by this hack!
  • How to Blanch Corn – I like blanching my corn because it brightens the color and wakes up the flavors without making the corn overcooked.
  • How to Cut Corn Off The Cob – It’s really easy with this method! I usually just use a large bowl, but otherwise, I follow all the same steps.
  • How to Grill Corn – Grilling the corn is another option that can add depth and smokiness. It’s fun if you’ve already got the grill going!
  • How to Seed a Jalapeño – This can take some of the heat and bite out the jalapeño (my preference). Don’t forget gloves!
Overhead view of Chipotle Copycat fresh corn salsa with a tortilla chip dipped into it

⭐ Don’t forget to leave a star review and comment below when you make our Fresh Corn Salsa recipe. I can’t wait to hear how it goes!

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Overhead view of Chipotle Copycat fresh corn salsa with a tortilla chip dipped into it

Better-Than-Chipotle Fresh Corn Salsa

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  • Author: One Lovely Life
  • Total Time: 10 minutes
  • Yield: About 3 cups salsa 1x
  • Diet: Vegan


Better-Than-Chipotle Corn Salsa – Our Fresh Corn Salsa recipe is even better than the kind you get at restaurants. Serve with chips or add to burrito bowls, tacos, salads, and more!


  • 3 cups blanched, raw, or grilled corn kernels (from 45 cobs corn)*
  • 1/2 cup chopped cilantro
  • 1/3 cup finely minced red onion
  • 13 Tbsp. finely minced jalapeño (more or less, to taste**)
  • 23 Tbsp. fresh lime juice
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder


  1. In a large bowl, combine corn, cilantro, red onion, 1-2 Tbsp. jalapeño, the lime juice, salt, cumin, and chili powder.
  2. Stir to combine and taste the salsa.
  3. Add more lime juice or jalapeño, to taste.
  4. Store in the refrigerator 3-4 days.


*To blanch corn, heat a pot of water until boiling. Add corn and cook just 30 seconds in the hot water. Transfer to an ice bath, or let cool on a cooling rack before cutting the corn off the cob.

**You can always add more jalapeño, so I recommend starting small here. If your jalapeño is mild or you like more heat, feel free to add more, to taste. I usually use about 2 Tbsp. (Remove the seeds and white ribs to make the jalapeño more mild!)

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Tex-Mex

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