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Chipotle Corn Salsa Recipe
This Chipotle corn salsa recipe is delightfully sweet with a little heat! This easy dip or topping for tacos, quesadillas, burritos and more is full of fresh, zesty essence in every bite.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Appetizer
Cuisine:
American, Mexican
Servings:
12
Author:
Julie Blanner
Ingredients
3
ears
corn
boiled and cut
¼
cup
cilantro
chopped
¼
cup
red onion
diced
1
jalapeño
seeded and diced
½
poblano
seeded and diced
¼
lemon
juiced, about 2 teaspoons
½
lime
juiced, about 1 tablespoon
Instructions
Chop the red onion, cilantro, jalapeno and poblano to the consistency you desire.
Combine all ingredients in a medium mixing bowl.
Refrigerate until serving to allow flavors to marinate.
Notes
Substitutions and Notes
Jalapeños
- Slice in half to scoop out the membrane and seeds before dicing.
Cilantro
- Omit if you don't care for cilantro.
Red Onion
- Substitute white onion in a pinch.
Corn
-
Substitute 1 can of corn, drained
Lime Juice
- Substitute 100% Real Lime Juice in a pinch.
Lemon Juice
- Substitute 100% Real Lemon Juice.
Variations
Roasted
- Use roasted corn and or poblano peppers to mix it up
Black Beans
- Throw in some black beans for a little protein.
Avocado
- Another great way to add in a little protein.
To Store
Refrigerate
- Store in an airtight container or covered in plastic wrap up to 5 days.
Nutrition
Serving:
0.5
cup
|
Calories:
51
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Sodium:
6
mg
|
Potassium:
199
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
640
IU
|
Vitamin C:
92.6
mg
|
Calcium:
11
mg
|
Iron:
0.4
mg