Just Like Chipotle’s Corn Salsa.
There is something I have yet to whine about on here, and it’s the fact that there are some foods in my life that I just don’t think are… worth it.
And it’s not because I don’t like them or enjoy their taste. It’s moreso because the food to work ratio is waaaay off. A lot of work for a little food.
Take chicken wings for example. A ton of picking and peeling and tearing and chewing, a ton of mess… and all for a few little bites of chicken (and often wonderfully crispy skin mind you), sauce covered fingers, often eaten when the waitress who has her back to you is wearing shorts that wouldn’t have fit you in third grade.
Another? Those pretty little young coconuts that you can find at Whole Foods and even my scrappy local grocery store these days. Yes, I want the delectable meat. Yes, I want the water. No I do not want to chop off my arm with a machete.
I even feel this way occasionally about… artichokes.
And this one? Well this one is going to get me a lot of flack: crab legs. Oh crab legs – you are so fantastic and make for one hell of a seafood feast, but I would much rather prefer that someone else pluck me out a cup or two of fresh meat and place it directly in front of my face with a big bowl of clarified butter. Right next to my glass of ice cold pinot grigio.
But.
The most recent one that jumped to the top my list is making those homemade chipotle burrito bowls for week night dinners. Just not feasible. I tried it a few weeks ago and between the black beans, the pintos with bacon from scratch, the long grain brown rice, the chicken, the guac, the multiple salsas, the possible carnitas… there was just TOO MUCH GOING ON. It took a good two hours to complete everything from start to finish, and when I spend that amount of time on dinner I want to be rewarded with filet, lobster, a roast chicken and twice-baked potatoes. Notice the “and.” Not or.
And no, I’m not going to give anything from my favorite bowl up. That’s one of the best things about going to Chipotle – the array of flavors and textures, all lumped together in one big pile just begging to be scooped up with a crispy chip.
When I first discovered what I can now call my favorite restaurant chain, I was strictly a burrito girl. I used to watch in awe as others ordered bowls and it just did not make any sense to me. I couldn’t even fathom not having everything smashed together in that soft and fluffy tortilla. So it’s funny that I don’t remember how or when or why it happened – the day I found myself with a bowl in hand and bag of salty chips in the other. I didn’t eat much of the bowl with my actual utensil… but instead, one by one, used those incredible chips to scoop everything up. And I’ve been a bowl girl ever since.
The only thing that stuck from my homemade bowl was the corn salsa. I mean, guacamole already plays a large part in my life (that’s just how it works when you have to spend your savings on a half decent avocado) and if we want any the other items? We simply throw them together mid week for other meals. But this salsa… THIS salsa.
For well over six weeks I’ve been making a batch on Sunday and putting it on everything I can think of. And I do mean everything – potatoes, sandwiches, eggs.
Last night I even spooned some on top of a burger.
It’s by far my favorite topping at Chipotle, and each time I’m fairly amazed that such a simple dish takes my bowl over the top. The best part about it is that it is completely customizable. You can add more heat, add less lime or leave out the cilantro completely… since I know you’re not all into that sort of thing. The below combo is my ideal after weeks upon weeks of combining and adding and subtracting ingredients. The only thing better? Making this with grilled corn. Summer can’t come soon enough.
just like chipotle’s corn salsa
Ingredients
- 1 12- ounce bag of frozen sweet yellow corn, defrosted and drained
- 2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)
- 1/2 red onion, finely chopped (about 1/3 cup)
- 3/4 cup fresh cilantro, torn or chopped
- the juice of 2, juicy! limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!
- Note: obviously fresh corn would be the BEST option here… however I don’t have access to that at the moment… and when I do have access to it, it’s only for about 2-3 months. This was the next best thing.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Now someone give me a chip.
288 Comments on “Just Like Chipotle’s Corn Salsa.”
I just made this corn salsa and it has got to be one of my favorite salsas, other than my own restaurant style tomato salsa. I am making burrito bowls tonight and the corn salsa will finish this dish off perfectly. Thank you so much for posting this recipe.
Just as an addition, I was able to obtain fresh corn and am glad I had. Nothing beats using fresh ingredients.
Yummy! While this post is from a while back it still looks mighty delicious to me!! I love how it could be a topping or a side dish. Perfect!
Pingback: Copycat Chipotle | Nuts for a squirrel
Used a habanero to give it a bigger kick in place of jalapeños. Really delicious, tastes like Chipotle! I used fresh corn as well.
Hit up your local Sam’s Club for fresh sweet corn year round. It’s truly awesome.
How do I use fresh corn in the recipe? It’s in season now and we have tons from our CSA, but I’m not sure what I need to do to use it versus frozen. Do I blanch it? Thanks for the help!
Hey everyone after you make the dish mix it up with sour cream.
Pingback: 125 of My Favorite Recipes for Football Season! Football Food! – Fruitide
Pingback: How to throw a Game Day Party for fans and non-fans! - Knock It Off Kim
I always ask for extra corn on my bowls because it is The Best!
Pingback: Quinoa Burrito Bowls – Homemade Quinoa Veggie Burrito Bowls – recipequicks
Pingback: 15 Easy Salsa Recipes You Need To Try - Style Motivation
Sooo Good. Ive made this onse to use as antoping with fajitas and me and my girlfriend dont have them with out. It is so good and the left over we use as a dip for chips. So glad I found the recepie and just absolutly love it.
I also used canned roasted corn and it works awesome.
This one is a winner. I grilled and charred the corn on the cob first.
Its a must when ever I make fajitas. My girlfriend loves it with chips. Its so good. Thanks for the recepie
Have you ever tried to can this salsa? I have some fresh corn and would love to have this in the dead of winter.
Pingback: Gluten Free Loaded Nachos | HappilyHealthyLiving
Pingback: Quinoa Burrito Bowls - Homemade Quinoa Veggie Burrito Bowls
Pingback: Chipotle Corn Salsa Recipe • FMCAdventure
Pingback: 19 Chipotle Mexican Grill Copycats You Can Make At Home – 3 Boys and a Dog
Pingback: How to Make Tortilla Chips - Atta Girl Says
I was skeptical with the simplicity of the recipe so I made it with the intention of adding spices and rice vinegar but it did not need it at all! My family devoured it. Great with grilled chicken and spanish rice. I used frozen Organic corn from Vons and it was delicious.
I like to replace the jalapenos with 1-2 habaneros, and I add this corn salsa to about half a pound of chilled rotini and 6-8 oumces shredded pepper-jack cheese to make a really good pasta salad.
Everyone loved it, my husband kept saying how it was better than any restaurant’s corn salsa! It’s so easy and delicious… I will be making this frequently… looks to me like a healthy afternoon snack. I’m trying to come up with a lot of healthy alternatives to the kinds of things I want to grab to eat because of stress or boredom or because they are quick. This is on my delicious, healthy list. Thank you!
I found this recipe a few years ago, made it and my whole family LOVED it. I lost the recipe and finally found it here today. What I did in the past in the summer when the fresh corn was abundant, was to go to the farmer’s market and buy a LOT of corn cheap. Then I made up a huge batch and froze it in bags. It freezes wonderfully. My daughter and daughter in law constantly begged for it and we had it almost all winter. It is so good and so easy to make. Glad I found the recipe again.
How did you prepare the fresh corn in order to use it instead of frozen? I have a bunch right now!
Pingback: Creamy Corn and Sausage Spaghetti | Sarcastic Cooking
So easy and great just the way it is. I have fixed this every week. For variety or if I’m missing an ingredient I have substituted poblanos or can of green chilies for jalapeños. Parsley for cilantro. Mexican spices for salt and pepper. I’ve also tossed in oregano, basil, tarragon or what ever is growing in the garden. If there is any left at the end of the week I throw it in a soup.
Looked up this recipe to make salsa out of some corn I froze last Summer -grilled and stripped off the cob – and it is so good!! Make sure you get enough lime juice to get enough acid and enjoy
Can you substitute lemon juice in place of lime juice
Delicious and super easy to make. I used fresh corn.
I think it is missing something. Chipotle corn salsa is my favorite and I don’t taste the sweet hue in this recipe. I wonder if that is corn type dependant?
Excellent! Never any left over. And, it’s super easy.
LOVE this. Used it on tuna nachos!
How long is it reasonable to keep sealed in the fridge??
Thanks
Hi, can you make this a couple days ahead of when you are serving it?
I am so glad i found this, thank you! If I use fresh corn, should I cook it first?
Interesting read. Usually I am annoyed by having to read one’s life story or opinion on a particular food or meal just to get a simple recipe, but for some reason, I actually read through this instead of choosing the ‘Jump To Recipe’ button.
However, I thought I’d share a bit of information I learned recently.
While I personally advocate the use of jalapenos (or other hot peppers) in just about anything, I have learned that the heat we use and love peppers for doesn’t, at all, come from the seeds. Capsaicin is what makes peppers hot and there isn’t a quantifiable amount of capsaicin in the seeds at all.
Just thought I’d share my knowledge.
Blessed Be!
I made this as an appetizer for a barbecue. Did not change a thing. Omg the combination of flavors is fabulous!