Chipotle Corn Salsa (Official Chipotle TikTok Recipe!)

I made a smoky Chipotle Corn Salad with a surprising pantry staple that gives it an unexpected twist.

I never thought a simple scoop of charred sweet corn could feel like a tiny revelation, but it does. The crunch of red onion cuts right through the sweetness and keeps you guessing with every bite.

I find myself stealing spoonfuls, dropping it on tacos, or trying to justify why I need chips at 10pm. It’s bold, a little smoky, and somehow effortlessly casual.

Folks call it a Chipotle Salsa Copycat and sometimes I tag it as a Cilantro Corn Dip when I’m feeling dramatic, but whatever you call it, it’ll make you curious enough to taste.

Ingredients

• Sweet corn gives carbs and fiber, adds smoky sweet crunch, kids usually love it.
• Sharp red onion adds bite and sulfur compounds, a little sweetness when cooked.
• Bright cilantro brings vitamin C and fresh herb flavor, some people hate it.
• Jalapeño supplies heat and capsaicin, boosts metabolism a bit and lively flavor.
• Lime juice adds bright acid, vitamin C, helps balance sweetness and cut fat.
• Olive oil adds healthy fats, helps flavors meld, gives silkier mouthfeel.
• Kosher salt and black pepper season and bring out sweetness and depth.
• Red bell pepper gives crunch, color, vitamin A and a touch of sweetness.

Ingredient Quantities

• 3 cups frozen sweet corn, thawed and charred or grilled (or two 15 oz cans drained)
• 1/2 cup finely diced red onion, about half a small onion
• 1/4 cup chopped fresh cilantro, loosely packed
• 1 jalapeño, seeded and finely chopped, more or less to taste
• 2 tablespoons fresh lime juice, about 1 lime
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar or honey, optional but helps balance
• 1/4 cup finely diced red bell pepper, optional for color and crunch

How to Make this

1. If using frozen corn, thaw it, pat dry with paper towels, then spread on a rimmed baking sheet or heat a skillet on high with a drizzle of oil; if using canned corn, drain well and pat dry before proceeding.

2. Char the corn: grill, broil, or sear in a hot skillet until you get lots of dark brown/black spots, stirring so it chars evenly, about 6 to 10 minutes total. It’s ok if a few kernels get a little burnt.

3. Let the corn cool a few minutes, then cut kernels off the cob if you used fresh ears, or just transfer charred canned kernels to a bowl.

4. Finely dice the red onion and red bell pepper, mince the jalapeño after removing seeds if you want less heat, and roughly chop the cilantro.

5. Add the onion, bell pepper, jalapeño, and cilantro to the bowl with the charred corn.

6. Pour in the lime juice, olive oil, then sprinkle in the kosher salt, black pepper and the optional sugar or honey.

7. Mix everything gently but thoroughly so the lime and oil coat the corn, taste and adjust salt, lime or jalapeño to your liking.

8. Let the salsa rest at least 10 to 15 minutes at room temp so the flavors meld, or chill it for an hour if you prefer it colder.

9. Serve with chips, tacos, or on grilled meats. Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Equipment Needed

1. Rimmed baking sheet or grill pan for spreading thawed corn or for broiling and charring
2. Heavy skillet or cast iron pan for searing if you skip the grill
3. Tongs or a sturdy spatula to stir and move the kernels around
4. Large mixing bowl to combine the charred corn with onion, pepper and cilantro
5. Chef’s knife and cutting board for dicing and chopping
6. Measuring spoons and a tablespoon plus a small cup or juicer for the lime juice
7. Paper towels and a kitchen towel to pat the corn dry and wipe up spills
8. Airtight container for storing leftovers and a serving bowl for chips or tacos dont forget to have something to serve it in

FAQ

Chipotle Corn Salsa (Official Chipotle TikTok Recipe!) Substitutions and Variations

• Corn: fresh corn cut from 3 to 4 ears, grilled or charred and cut off the cob, or canned sweet corn (drained) seared in a hot skillet to add that smoky char.
• Jalapeño: use a serrano if you want more heat, or a poblano/anaheim for something milder; remove seeds and ribs if ya want it less spicy.
• Lime juice: swap with equal parts lemon juice, or 1 tsp white wine or apple cider vinegar plus a pinch of sugar to mimic the bright tang.
• Cilantro: replace with chopped flat-leaf parsley (same texture, different flavor), or use thinly sliced scallion greens if you dont like cilantro.

Pro Tips

1) Char in a single layer on a screaming hot cast iron or under the broiler so you get real black spots, not steam. Work in batches if needed, and toss only once or twice so kernels actually brown.

2) Pat the corn very dry first, canned or thawed, or the salsa will turn watery fast. Also hold back some salt until after it chills cause salt pulls juices out and will thin the mix.

3) Use fresh lime juice and a little lime zest for extra punch, but add the optional sugar or honey slowly and taste as you go, it makes a big difference in balancing heat and acidity.

4) If you want smoky depth without extra heat, stir in a pinch of smoked paprika or a small bit of finely chopped chipotle in adobo, but add sparingly, you can always add more.

5) Make it ahead by a few hours so flavors mellow, but if you plan to serve with avocado or fresh herbs add those right before serving so they stay bright and don’t get soggy.