This bright and colorful Chili corn salsa brings a delightful burst of flavor to any meal. A versatile dish that combines sweet corn, chilies, lime juice, chili powder, and fresh herbs for a perfect balance of heat and sweetness.
I'm excited to show you how to make this crowd-pleasing appetizer that doubles as a side dish. Ideal for any gathering and is particularly great for tailgating. I'll share my top tips and delicious variations for this easy-to-make, irresistible salsa recipe.
Easy corn salsa recipe
We find that Chili corn salsa is the perfect blend of textures and taste, combining the sweetness of corn with the kick of chilies.
This popular dish has become popular for its ability to take any meal from ordinary to the next level. Get ready to impress family and friends at any occasion with this delightful, colorful to and flavorful appetizer.
Recipe Highlights
- Versatility: Use it as a dip, topping, or side dish.
- Customizable heat level: Adjust the spiciness to suit your preference.
- Nutrient-rich: Packed with vitamins and fiber from fresh ingredients.
- Quick preparation: Ready in minutes for last-minute gatherings.
Ingredients
- Fresh corn on the cob (substitute with roasted corn or 4 cups of canned corn drained)
- Jalapenos
- Red bell pepper
- Avocado
- Red onions
- Cilantro
- Lime juice
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- Sauce pan
- Large mixing bowl
How to make chili corn salsa
If using fresh corn, bring a pot of water to boil, add the corn and cook for 2 to 3 mins. Transfer cooked corn to a bowl of ice water to cool.
When cool, drain and pat the corn dry with paper towel. Next slice off the kernels and transfer to a bowl.
Add all the other ingredients to the bowl.
Combine all the ingredients together, add the lime juice, season with chili powder, salt and black pepper.
Give it a good mix, then taste and adjust the seasoning to your preference.
Refrigerate for 15 to 20 mins before serving.
Variations to spice up your salsa game
Fans of Chipotle's famous corn salsa can rejoice - this easy recipe allows you to recreate that beloved flavor at home. With just a handful of ingredients and simple steps, anyone can master this chipotle copycat.
The result is a fresh, zesty salsa that rivals any restaurant version. Feel free to leave out the red bell peppers as the classic chipotle corn salsa don't include those.
Roasted chili corn salsa (a chipotle copycat)
For a deeper, smoky flavor, try roasting the corn and chilies before mixing. This simple step adds complexity to the taste profile, creating a more intense and satisfying salsa experience.
Canned corn salsa
Short on time or fresh corn? No problem! Canned corn can be a great substitute in this recipe. It's a convenient option that still delivers on flavor, making it perfect for quick preparations or off-season cravings.
How to serve
A chili corn salsa pairs well with tortilla chips for dipping. We sometimes serve as a side to grilled meats.
Tacos, quesadillas, fajitas, rice, go well with this recipe. Guacamole, sour cream, sliced avocado, and fresh lime wedges can be added to create a complete meal.
Storing leftovers
Keep your chili corn salsa fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 5 days, allowing you to enjoy it throughout the week.
Helpful Tips
- Choose fresh ingredients for the best flavor.
- Adjust spice levels gradually to find your perfect heat.
- Let the salsa sit for an hour before serving to allow flavors to meld.
FAQs
Yes, you can prepare it up to 24 hours in advance. The flavors will actually intensify over time.
Absolutely! Remove the seeds from the chilies or use fewer chilies to reduce the heat level.
While it can be refrigerated for a couple of days, i do not recommend freezing corn salsa because the texture will change upon thawing.
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Chili corn salsa is a versatile, flavorful addition to any meal. Whether you're looking for a quick snack, a party appetizer, or a zesty topping for your favorite dishes, this recipe has you covered.
Don't wait - grab your ingredients and start creating this delicious salsa today! Your taste buds will thank you.
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Chili corn salsa
Equipment
- Sauce pan
- Large mixing bowl
Ingredients
- 4 or 5 corn on the cob
- ½ medium red onion (diced)
- 1 large red bell pepper (diced)
- 1 large avocado (diced)
- 1 bunch fresh cilantro leaves chopped (about 1 cup packed)
- 2 jalapenos (seeded and diced)
- 2 limes (juiced)
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Bring a pot of water to boil then add the corn. Cook for 2 to 3 minutes. If you want it softer, cook for up to 4 mins.
- Turn off the heat transfer cooker corn to a bowl of ice water to cool and stop cooking.
- When it's cool to touch. Remove from the water. Pat dry with paper towels then slice off the kernels from the cob.
- Transfer to a medium bowl, then add the other ingredients to the bowl.
- Combine everything together, squeeze lime juice all over and season with chili powder, salt, and pepper.
- Give everything a good mix, taste and adjust the seasonings as needed.
- Refrigerate for 15 to 20 minutes for the best flavor.
- Serve with a side of tortilla chips or eat it with salads, tacos, or even burgers.
Notes
- This recipe yields 7 cups of salsa, it can be halved to make a smaller quantity.
- You can microwave the for 5 to 7 mins instead of boiling.
- Feel free to use canned
or roasted corn instead of fresh boiled corn. - If using canned corn, drain and rinse before using.
- If you want the salsa spicier, do not deseed the jalapeños. You can even swap the jalapenos for a spicier pepper like serranos.
