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+ servings

Fresh Corn Salsa

A cool crispy corn salsa with a powerful bite from the peppers and cilantro
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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
Servings: 10


  • 4 Ears Corn or 1 can of corn or 1.5 cups of frozen corn
  • 1/4 Onion sliced
  • 1 large Jalapeno seeded and diced
  • 1 Pasilla or Pablano Pepper seeded and diced
  • 1/4 cup Cilantro chopped small
  • 1/8 tsp Salt
  • 1/8 tsp Ground Black Pepper
  • 1/2 Lime juiced


  • If using fresh ears of corn, pressure cook the ears of corn in the instant pot with the husk and silk still on with 2 cups of water for 3 minutes. You may have to cut off the corn shank to fit inside the instant pot.
  • Release pressure after the 3 minutes and remove the ears of corn to cool
  • Peel the husk and silk right off and slice off the corn
  • Run the back of your knife along the corn cob to get everything you missed (milk your corn)
  • Add your corn, diced jalapeno and pablano 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