Chipotle Corn Salsa – The Delish Recipe

Add a burst of smoky heat to your snack game with this flavorful Chipotle Corn Salsa! Roasted corn, crunchy bell peppers, and a hint of spicy chipotle peppers come together in perfect harmony, making this salsa a fresh and delicious twist on a classic dip.

Ready Time

20 mins

Yields

5 servings

Ingredients

1 cup fresh corn kernels
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1 jalapeño pepper, seeded and finely chopped
1 lime, juiced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
1 chipotle pepper in adobo sauce, minced

Instructions

Preheat your oven to 400°F (200°C). Place the corn kernels on a baking sheet and roast for about 20-25 minutes, or until lightly toasted.

Let it cool completely.

In a large bowl, combine the toasted corn, diced red bell pepper, and diced yellow onion. In a small bowl, whisk together lime juice, garlic, ground cumin, smoked paprika, salt, and black pepper.

Add the lime juice mixture to the corn mixture and stir until well combined.

Stir in chopped cilantro, chopped jalapeño pepper, and minced chipotle pepper in adobo sauce. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve chilled or at room temperature.

Notes

You can customize this recipe to fit your taste – if you prefer a milder salsa, use just half of the jalapeño or omit the seeds and membranes, which hold most of the heat.

For a spicier version, add another chipotle pepper or use hot sauce to taste.

If using fresh corn, make sure to pat it dry with paper towels before roasting to help it brown evenly.

Don’t skip the 30-minute refrigeration time – it allows the flavors to meld together beautifully.

You can also make this recipe ahead of time and store it in an airtight container in the refrigerator for up to 3 days.