Try this copycat Chipotle corn salsa recipe for burrito bowls at home. So simple, yet so extremely satisfying!
When you get a hankering for Chipotle and it’s just too far away, don’t you worry. This copycat Chipotle corn salsa recipe, when paired with our other favorite copycat recipes, make the most delicious burrito, burrito bowl, tacos, salad, or quesadilla.
Made with fresh (and few) ingredients, it’s easy, healthy, and absolutely delectable, much like about any of our most beloved restaurant’s menu items.
Expecting company? Make this part of a taco bar and let everyone make their own scrumptious creations.
Make it with fresh corn on the cob, if you prefer, for a sweeter, even fresher taste!
Ingredients
- 2 cups frozen corn kernels, thawed (may substitute corn cut from the cob)
- 3 tablespoons fresh cilantro, finely chopped
- 3 tablespoons red onion, minced
- 2 tablespoons fresh jalapeno pepper (may substitute bell pepper for milder version)
- Juice from half a lime
- 1/2 teaspoon salt
How to Make this Copycat Chipotle Corn Salsa Recipe
- Finely chop the cilantro and pepper. Mince the onion.
- If using corn on the cob (vs. frozen corn kernels), boil the corn on the cob for 5-6 minutes, cool, and cut the kernels from the cob. Separate kernels with a fork.
- Add pepper, onion, cilantro, salt, and lime juice to the corn and mix well.
- Refrigerate until serving. *Best if refrigerated at least 30 minutes before serving.*
Homemade Chipotle Burrito Bar
When we’re expecting a crowd of guests, homemade burrito bowls are always a hit. People can make their own burritos, bowls, tacos, salads, and even quesadillas, taking what they want and leaving what they don’t.
We typically have the following items on our burrito bowl bar:
- Copycat Chipotle Pinto Beans
- Copycat Chipotle Chicken
- Copycat Chipotle Barbacoa
- Copycat Chipotle Cilantro Lime Rice
- Copycat Chipotle Fresh Tomato Salsa
- Copycat Chipotle Corn Salsa (of course)
- Copycat Chipotle Honey Vinaigrette
- Guacamole
- Sour cream (organic sour cream is extra rich and creamy)
- Shredded Monterey Jack cheese
- Shredded Lettuce
- Salsas
- Fresh cilantro, chopped
- Tortillas
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Copycat Chipotle Corn Salsa
Ingredients
- 2 cups frozen corn kernels thawed
- 3 tablespoons fresh cilantro finely chopped
- 3 tablespoons red onion minced
- 2 tablespoons fresh jalapeno pepper finely chopped
- Juice from half a lime
- 1/2 teaspoon salt
Instructions
- Finely chop the cilantro and pepper. Mince the onion.
- If using corn on the cob (vs. frozen corn kernels), boil the corn on the cob for 5-6 minutes, cool, and cut the kernels from the cob. Separate kernels with a fork.
- Add pepper, onion, cilantro, salt, and lime juice to the corn and mix well.
- Refrigerate until serving.
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