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.
