Copycat Chipotle Corn Salsa Recipe

If you love corn as much as I do, you might want to give this quick and easy Sweet Corn Salsa recipe a try. This fresh corn salsa is made with only 6 simple ingredients. It’s perfect for dipping, topping, or eating by the spoonful! A few minutes in the kitchen and you’ll be enjoying sweet and spicy corn salsa over some of your favorite summer dishes!

A bowl of sweet corn salsa on a wood tabletop with a spoon beside it.
Sweet corn salsa with red onions, cilantro and jalapeños.

There are few things I really feel certain about in this world, but one thing I know for sure is I love this easy Corn Salsa. And “love” is not a word I throw around loosely.

Maybe we could learn a lesson or two from them.

Why You’ll Love Sweet Corn Salsa

The thing is, I’ve had a lifelong love affair with corn. I mean really, what American hasn’t? Especially when you grow up in the midwest where you see it growing from every patch of land available. If the midwest had a capital it should be called Corn City.

When we go to our local Chipotle, I order the vegetarian burrito bowl. And when I make my way down to the salsas, I ask for a little of each, but a lot of the hot…and a lot of the corn.

There’s something about the fresh flavors and the texture of the corn combined that makes this corn salsa dip add an extra touch of deliciousness to your burritos or salads. It makes it into a corn salsa salad!

If you’re not into cilantro, you can try these alternate herbs instead:

  • Freshly chopped parsley
  • Freshly chopped chives
  • Buy store-bought chopped, dried cilantro (which is less potent and may be more tolerable for your cilantro hater)
A bowl of sweet corn salsa showcases red onions and jalapeños.

How to Make Corn Salsa

It’s easy to make this homemade corn salsa recipe. It begins with four ears of real corn. How you cook that corn is up to you, but I prefer to microwave them in the silks. I put the whole ear of corn and then cook it for 4 minutes per ear, so 16 minutes.

Then remove them from the microwave (use oven mitts), and cut off the cob end and push the ear out of the silk. It’s so easy!

Once the corn cools, use a knife to cut the corn off each ear. Transfer the corn to a serving dish and add this: lime juice, chopped jalapeño, chopped red onion, chopped cilantro, and some salt. That’s all it takes to make Mexican corn salsa!

Now I have this recipe and I can make salsa with corn any time I want. Sure, it’s great on burritos. But it’s also pretty tasty on a salad. OK. Don’t tell anyone, but I even put this stuff on my baked potato. It’s crazy, I know!

Do you love vegan corn recipes? Check out my Vegan Cornbread. It’s perfect for chili, soups, and stews! Or how about this Vegan Cheesy Corn Casserole. So good!

A bowl of sweet corn salsa on a wooden tabletop with a dark background.
This corn salsa made from fresh corn on the cob.

Fresh Ingredients

The trick is you have to use fresh corn, right off the cob. I highly recommend your farmer’s market to support a local farmer. But if you can’t make that happen, head on up to your grocery store and buy a few ears of real corn. I love these tips on selecting the best corn!

Why in the world do they call corn on the cobs ears? There must have been a lot of big-eared country folks running around in the days when they came up with that one!

If corn on the cob is out of season, you can make do with frozen corn, but never use canned corn. Believe me, I’ve tried. It wasn’t pretty.

Anyways, we love this recipe and hope you will too! If you decide to make it, be sure to snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!

Vegan Fresh Sweet Corn Salsa

Sweet Corn Salsa

Try this quick and easy Sweet Corn Salsa to pour over your home-made burrito bowls, tacos, and salads. It’s fresh, easy, and so delicious!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: Sweet Corn Salsa
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8
Calories: 29kcal
Author: Namely Marly


  • 3 ears of fresh corn 1½ cup frozen, still in the husk
  • 2 teaspoons fresh jalapeños and rinsed to remove seeds, finely chopped
  • ¼ cup red onion minced
  • ¼ cup fresh cilantro or if you’re not into cilantro, try fresh parsley, chopped
  • Juice from one lime
  • ½ teaspoon sea salt


  • Place the 3 ears of corn, still in the husk, in the microwave and cook for 12 minutes. That may sound crazy, but trust me, it works. When the time is up, remove the ears of corn from the microwave (be sure to wear gloves to protect your hands from getting burned). Place the hot ears of corn on a cutting board. Chop off the bottom of the corn, and then use your gloved hands to press the corn out of the husk from the other end. No silk! Do this to all 3 ears and then allow them to sit on the cutting board to cool.
  • Allow the ears of corn some time to cool and then use a serrated knife to shave off the corn. I simple hold the ear of corn upright with the base of it resting on the bottom of the cutting board and use your knife to cut down. Repeat this step until all the corn has been removed from the cob.
  • Place the corn in a dish and add the finely chopped jalapeños, red onion, and chopped cilantro. Then squeeze the juice from one line, add the salt and stir until well-combined.


Updated by Marly · Permalink