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?
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I appreciate you so much!
Now someone give me a chip.
288 Comments on “Just Like Chipotle’s Corn Salsa.”
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Just came across this on Pinterest. Can’t wait to try it. Thanks for taking the time to share the recipe.
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Yum.. I made this tonight and after dinner tried not to eat it straight from the bowl. I love the flavor and the crunchiness of veggies… Very yum-o
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This was amazing! Thank you!
Gonna have to try this. But too much fluff in the article before the actual recipe.
Couldn’t disagree more Jason! Love the rambles to to get the meat. ? Just scroll down to the recipe if you are not into the journey to get there. It’s all good baby.
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Just made this (literally 5 minutes ago) and the only reason that I’m not sitting in front of the TV with the rest of the bowl in my face is because I have to wait for my husband to get home to start eating. THIS WAS SO GOOD! I reduced the amount of jalapenos because I’m sensitive to a lot of heat. 1 and a half was perfect (I probably could have just put the other half). Thank you!
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I love this recipe I’ll be making burrito bowls at home this weekend thank you
Hi I was just wandering if anyone has ever tried using canned corn instead of frozen and if the results have been just as good? Thanks.
Just want to let you know this is my go-to corn salsa recipe. When I have to use frozen corn I will sometimes add 1-2 teaspoons of sugar to make up for the fact the corn is not too sweet. Thanks for the recipe!
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Your story sounds just like me, from the chicken wings to the crab legs and especially going from a Chipotle burrito to a veggie bowl with an extra cup of guac! And I too spent all this weekend making it all from scratch at home! Messed up on the corn found this too late. Thanks! Maybe next weekend after I clean up this mess
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Love the attitude! Your story made me laugh… Ignore the negative rants. I do the same thing with gardening… I like veggies that are easy to grow, harvest, cook and and process for later use. Zucchini, Broccoli, tomatoes, sugar peas, Butternut, Okra, Asparagus and Sweet potatoes all produce well without chemicals… Corn is easy and is such a treat. Thanks for the recipe.
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Can this be made ahead? If so, how far? Can you make it the night before a party? Or is it best to make it the same day?
Thanks!
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This is one of my STAPLES now. As in, I am all about making this recipe for all parties and get togethers and legit everyone cannot get over this salsa and how good it is. Such a simple recipe and so great every time!
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Here’s a time saver for you, the next time you decide to go full-blown bowl night… pick up some thick-cut, very lean pork chops at your local store, a packet of burrito seasoning, and crushed red pepper to taste. Put the chops in a crock pot on low heat. Use just enough water to dissolve the burrito seasoning in a separate bowl and pour it in on top of the chops. Sprinkle in the crushed red pepper. Now go relax somewhere, or take the time to make the corn salsa for the fridge to let it “flavor up”. In about 6-8 hours, take a sturdy spoon and break up the chops (which should, by now, be tender enough that they’re falling apart easily) and stir the whole pot (it will now be a little more soupy from the juices from the pork chops). LEAVE THE LID OFF THE CROCK POT while you cook up the rice, heat the black beans, etc. By the time everything else is ready to go, give the pork a final stir and you should have a perfect pot of carnitas ready for burritos. The same works with substituting chicken for the pork, if preferred. I do it at least once a month here at our house, and it’s always popular and disappears in no time! :)
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I am wondering about canning this recipe. Would it be okay as it is or do I need to adjust it a bit? I just don’t want to mess it up, it sounds great and can’t wait to try it.
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Thanks for making me load all that donkey poop before the good recipe. No one cares about your life story, NERD! Thanks for the corn though.
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Loved the lead in on the recipe and loved the recipe. Thank you for sharing. I just made this to eat with my boring BBQ chicken. I happened to have everything needed and it sure fit the bill. Now if the bowlful will just make it till dinner. Tastes very fresh and is just perfect for meat.
I’m making top round steak and Brussel sprout tacos tonight for dinner. I think this corn salsa is going to go perfectly with them!
Also, thanks for the relatable story. The clever quips make for an enjoyable and better blog. Keep up the good work.