“Chipotle’s” Corn Salsa

Anyone who knows me knows that I have a lot of love for Chipotle. It’s no secret and I’m not ashamed to say it. I LOVE CHIPOTLE. While not all of their food is the healthiest depending on what you order, I appreciate their efforts to use local, non-GMO foods whenever possible. As far as fast food goes, it’s the only place I’ll eat while on the run.

I love that everyone can make their meal the way their want it and that everything is always fresh – especially the salsas. My burrito bowl is a little different each time I order it. Sometimes I get guacamole, sometimes I get their tofu sofritas, and sometimes I get their famous corn salsa.

This is the time of year when produce abounds and gardens are overflowing. Our garden is giving us great jalapeños and a few tomatoes here and there and it seems like everyone is generously offering their excess harvests.

And for the past couple of weeks, we’ve had random deliveries of corn on the cob show up at our door. After some investigation, we eventually figured out that it was my grandpa dropping off the mystery corn. When you’ve got an abundance of corn, you might as well get creative with it. I’m not opposed to eating it traditional-style, messily off-the-cob with salt and pepper, but sometimes it’s nice to not be picking it out of your teeth 3 hours later. Cue this corn salsa.

Unlike most things at Chipotle, their corn salsa is easy to replicate at home. I know there’s no way I could ever pinpoint the flavors in their other salsas or in their chicken. But this particular salsa – it’s a perfect match.

If you need me, I’ll be in the kitchen/laboratory trying to figure out how they make their sofritas taste so freakin’ good. This might take a while…

Whether you like Chipotle or not, you’ll love this corn salsa because it’s the right complement to any late summer meal. Tacos, burgers, hot dogs, wraps, ceviche, crispy corn tortilla chips, or even pizza – the sweet and limey flavors and fresh crunch work a million different ways.

If wherever you live is anything like Indiana, there are probably countless roadside stands with hand-painted signs advertising corn, tomatoes, and plenty of other produce for sale. Next time you see one, pull over to check it out. Talk to the farmer and marvel at the colorful variety that is late summer.

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How to Make “Chipotle’s” Corn Salsa

The Fitchen

"Chipotle's" Corn Salsa

Calling all Chipotle lovers – this remake of their famous corn salsa hits the nail on the head! It's easy to make and perfect for topping off summer dishes.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Mexican

Calories: 70

Ingredients Method

Ingredients

  

• 3 ears of corn
• 1/2 of a medium red onion
• 3 medium jalapeños
• 1/4 cup cilantro
• juice of 1 lime
• 2 tablespoons white wine vinegar
• 2 teaspoons sea salt
• 1 teaspoon black pepper

Method

 

1. Husk corn and boil it.
2. Heat a large pot of water to a boil and then add the corn. Return to a boil and cook corn for about 10-12 minutes. Check it near the 10-minute mark to see if it's done. The kernels should be tender.
3. While the corn is cooking, prepare the other ingredients as follows: chop the onion, de-seed (if you have organic peppers save the seeds for planting your own next spring!) and mince the jalapeños, and roughly chop the cilantro.
4. After corn has cooked, remove from the water and allow it to cool.
5. Once it's cool enough to work with, use a knife to slice the kernels off.
6. In a medium bowl, combine the corn, onion, jalapeño, cilantro, juice of 1 lime, white wine vinegar, salt, and pepper. Mix to combine.
7. Serve chilled with tortilla chips, as a taco topping, or even as a light side dish!