Unbelievable Fresh Corn Salsa

Corn Salsa

Nothing hits the taste buds better than some fresh corn salsa with your dinner!

It’s a perfect go-to as a side with some chips, on top of tacos, or even mixed in a chipotle salad. I added a little hot sauce (just for mommy) and it was perfect. I am a huge believer in just adding to recipes, especially on leftover day. One simple change can completely reinvent dinner the next night.

Fresh Corn Salsa

A cool crisp corn salsa with a powerful bite from the peppers and cilantro. Use your instant pot to cook corn on the cob perfectly for your salsa.
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Course: Side Dish
Cuisine: Mexican
Keyword: chipotle’s corn salsa, chipotle’s salsa recipe
Prep Time: 20 minutes
Cook Time: 3 minutes
Instant pot building pressure: 8 minutes
Total Time: 31 minutes
Servings: 6 servings
Calories: 67kcal
Author: David Wayne
Cost: $5


  • Pressure Cooker (Instant Pot)
  • Cutting Board
  • Sharp Knife


  • 4 Ears Corn or 1 can of corn drained
  • 1/4 Onion chopped small
  • 1 large Jalapeno deseeded and diced
  • 1 Pasilla or Poblano Pepper deseeded and diced
  • 1 Tbsp Lime juice 1/2 lime
  • 1/4 cup Cilantro chopped small
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Pepper


Pressure Cooking Corn on the Cob

  • If using fresh ears of corn, press down on the end of the ear of corn to find where the corn stops and cut the top and bottom off the each corn ear so they will fit in the instant pot
  • *This will allow the corn to fit in the instant pot and cleaning the corn much easier
  • Add 1 cup of water to the instant pot and place the corn into the instant pot standing or leaning on one another
  • Put the instant pot lid on, seal the pressure release valve, press the pressure cook button and adjust the time to 3 minutes
  • The instant pot will take about 8-10 minutes to come to pressure and after the 3 minutes of pressure cooking are finished, the instant pot will beep at you, release the pressure and remove the lid after the pin drops
  • Remove the hot ears of corn and let cool for at least 10 minutes
  • Grab the ear of corn, if its to hot use a towel over your hand, and grab an edge of the corn husk that was cut short with your finger tips and pull the husk and silk down and rip off the bottom
  • *It all comes off very easily

Cutting Corn Off the Cob

  • Stand one corn cob on its end on top of a cutting board, and use a sharp knife, start at the top of the cob and at the base of the corn kernel, slice down cutting the corn off the cob
  • After the corn has been cut off, flip your knife over and run the back of the your knife down the corn cob scraping everything that was left behind
  • *That is called milking your corn

The Salsa

  • Add the corn off the cob to a medium sized mixing bowl
  • Remove the white and seeds from 1 jalapeno and 1 pasilla or poblano pepper
  • *Skip removing the seeds if you like your salsa HOT
  • Slice the peppers into strips and then chop into small pieces
  • Chop a handful of cilantro and 1/4 white onion
  • Add your corn, diced jalapeno and poblano or pasilla peppers, cilantro, salt and pepper, and lime juice to a mixing bowl and mix well
  • Cover the bowl with plastic wrap and refrigerate until ready to serve over tacos, nachos, fries, salads, inside burritos, or to scoop with tortilla chips



Serving: 0.33cups | Calories: 67kcal

More Recipes to Try with Fresh Corn Salsa!

This recipe is of course a great side. While you’re at it, don’t forget to cook up our Cilantro Chicken to go with your rice. Also recommended is some Cilantro Lime Brown Rice. Together all three are a powerhouse for amazing dinners over several nights.

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