Mom's Best Recipes
Recipe

Light Chipotle Corn Salsa

A bright, savory, herb-packed corn salsa with smoky chipotle, lime, and crisp veggies. Easy, scoopable, and perfect for tacos, bowls, and chips.

Author By Matt Campbell
4.8
A bowl of light chipotle corn salsa with cilantro, red onion, jalapeño, and lime wedges on a wooden table
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This is the corn salsa I make when I want big flavor without the heavy, mayo-y vibe. Think sweet corn, smoky chipotle, lots of lime, and a full-on handful of herbs that make the whole thing taste fresh and alive. It lands in that sweet spot between savory and bright, with just enough heat to keep you coming back for “one more chip” that somehow becomes twelve.

It also happens to be wildly useful. Spoon it on tacos, pile it onto grilled chicken, tuck it into burrito bowls, or eat it straight from the bowl while standing in the kitchen. No judgment. This salsa is for real life.

Close-up photo of corn salsa showing glossy corn kernels, chopped cilantro, and flecks of chipotle in adobo

Why It Works

  • Bright and herbal: cilantro plus optional mint give it that fresh, green lift.
  • Smoky heat without heaviness: chipotle in adobo adds depth, not just spice.
  • Crunchy texture: red onion and bell pepper keep every bite crisp.
  • Flexible: use fresh, frozen, or canned corn and it still tastes like you really showed up.
  • Make-ahead friendly: even better after a short chill so the lime and chipotle can mingle.

Pairs Well With

  • Grilled chicken thighs on a plate with char marks and lime wedges

    Simple Grilled Chicken Thighs

  • A bowl of fluffy cilantro lime rice with chopped herbs

    Cilantro Lime Rice

  • A pot of seasoned black beans with a spoon resting on the edge

    Seasoned Black Beans

  • Sheet pan salmon with roasted vegetables and lemon slices

    Sheet Pan Salmon

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. The flavors get even better after a few hours, but the herbs will soften over time.

Drain if needed: Corn salsa can release liquid as it sits, especially if you add cucumber. Give it a stir and use a slotted spoon if you want it less juicy for tacos.

Do not freeze: Freezing makes the veggies lose their crunch and the herbs turn dark.

Make-ahead tip: If you want peak texture, mix everything except the herbs, then stir the herbs in right before serving.

Common Questions

Is chipotle corn salsa spicy?

It can be. This version is medium, but you are in control. Start with 1 teaspoon minced chipotle pepper (from a can of chipotles in adobo), then taste. Add a little more if you want it bolder.

Can I use canned corn?

Yes. You will need about 3 cups, which is roughly 2 (15-ounce) cans, drained and rinsed. Pat it dry if you can. If you have 5 extra minutes, toss it in a hot skillet with a little oil to lightly char it and boost the flavor.

Can I use frozen corn?

Absolutely. Thaw it first, then drain well and pat dry so the salsa stays crisp instead of watery. A quick skillet char works great here too.

How spicy is the jalapeño, and can I skip it?

Jalapeños vary a lot. For mild salsa, remove seeds and ribs, or use half. For more heat, leave some in. You can also skip it entirely and let the chipotle do the talking.

What herbs work best besides cilantro?

Mint is surprisingly great here, especially if you are serving it with grilled meats. Parsley works too, but it is more mellow. If cilantro tastes like soap to you, use parsley plus a little extra lime zest.

How do I keep the onion from tasting too sharp?

Soak the chopped red onion in cold water for 10 minutes, then drain well. It keeps the crunch but chills out the bite.

Can I make it creamy like street corn?

You can, but this recipe is meant to stay light. If you want a creamy twist, add 2 tablespoons Greek yogurt or a mashed avocado and serve right away.

I started making versions of this when I realized my favorite “salsa” moments were not about drowning chips in something heavy. I wanted that hit of lime, the smoky heat that hangs around, and a bunch of herbs that make the whole bowl taste like it belongs next to anything coming off a grill. Now it is my go-to for taco nights because it does the job of three toppings at once, and it makes leftovers feel like an actual plan.