Easy Chipotle Corn Salsa Recipe for Summer Snacks
Easy Chipotle Corn Salsa is the perfect summer snack. After making it dozens of times, I’ve discovered the secret to keeping it crispy and fresh. This salsa is packed with juicy corn, crisp bell peppers, and a kick from the chipotle peppers. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Slow Cooker Chuck Roast with Vegetables Recipe and Easy Chicken Grape Salad Recipe for Quick Healthy Lunch.
Why This Easy Chipotle Corn Salsa Recipe for Summer Snacks Is Pure Comfort
- Crispy and fresh
- Packed with flavor
- Easy to make ahead
What You'll Need for Easy Chipotle Corn Salsa Recipe for Summer Snacks
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ears of corn
- 1 red bell pepper
- 1 small red onion
- 2 jalapeño peppers
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh cilantro
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: Tortilla chips
- Optional: Avocado
- Optional: Fresh cilantro
đź“ť Ingredient Notes
- jalapeño peppers: Adjust to taste for spiciness.
đź›’ Tools & Equipment I Recommend
- Food Processor — Ensures even chopping and quick prep. → See on Amazon
- Grill Pan — Gives the corn that perfect charred flavor. → See on Amazon
How to Make Easy Chipotle Corn Salsa Recipe for Summer Snacks
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn until charred, about 10 minutes. Let cool, then cut kernels off the cob.
- Chop ingredients: Chop bell pepper, onion, jalapeño, and garlic. Finely chop chipotle peppers.
- Mix salsa: In a bowl, combine corn, diced tomatoes, cilantro, lime juice, olive oil, salt, and pepper. Add chopped ingredients and mix well.
- Chill: Chill in the refrigerator for at least 1 hour before serving.
Cook's Tips for Perfect Easy Chipotle Corn Salsa Recipe for Summer Snacks
- Common mistake and fix: Don't overmix the salsa. It can become watery. To fix, drain excess liquid before serving.
- Pro tip: For a milder salsa, remove the seeds from the jalapeño peppers.
- Pro tip: Make ahead and store in the refrigerator for up to 3 days.
Storing & Reheating Easy Chipotle Corn Salsa Recipe for Summer Snacks
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made ahead and chilled for up to 3 days.
Freezing Easy Chipotle Corn Salsa Recipe for Summer Snacks
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not necessary.
Recipe Notes
- Chef tip: For a smokier flavor, use a grill pan to char the corn.
- Best substitution: Substitute canned corn for fresh when out of season.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salsa is too watery, drain excess liquid before serving.
Want to level up this recipe?
Grill Light — Ensures even cooking and prevents burning. → Check price on Amazon
Easy Chipotle Corn Salsa Recipe for Summer Snacks
Ingredients
Main Ingredients
- 4 ears of corn
- 1 red bell pepper
- 1 small red onion
- 2 jalapeño peppers
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chopped fresh cilantro
Seasonings
- 2 chipotle peppers in adobo sauce
- 2 cloves garlic
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- Tortilla chips
- Avocado
- Fresh cilantro
Instructions
- Preheat grill: Preheat grill to medium-high heat.
- Grill corn: Grill corn until charred, about 10 minutes. Let cool, then cut kernels off the cob.
- Chop ingredients: Chop bell pepper, onion, jalapeño, and garlic. Finely chop chipotle peppers.
- Mix salsa: In a bowl, combine corn, diced tomatoes, cilantro, lime juice, olive oil, salt, and pepper. Add chopped ingredients and mix well.
- Chill: Chill in the refrigerator for at least 1 hour before serving.
Notes
- Chef tip: For a smokier flavor, use a grill pan to char the corn.
- Best substitution: Substitute canned corn for fresh when out of season.
- Make-ahead: Prepare up to 1 day ahead and store in the refrigerator.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salsa is too watery, drain excess liquid before serving.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not necessary.
- Make ahead: Can be made ahead and chilled for up to 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 3g
- Fat: 7g
- Carbs: 15g
- Fiber: 3g
- Sugar: 4g
- Sodium: 450mg
- Cholesterol: 0mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chipotle Corn Salsa Recipe for Summer Snacks FAQs
Yes, prepare up to 1 day ahead and store in the refrigerator.
Overmixing can release too much liquid. To fix, drain excess liquid before serving.
Yes, substitute canned corn for fresh when out of season.
Add more jalapeño peppers or use canned chipotle peppers in adobo sauce.
Yes, this salsa is perfect for summer cookouts and BBQs.
A Warm Final Note
I can’t wait for you to try Easy Chipotle Corn Salsa Recipe for Summer Snacks and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
