Chipotle Corn Salsa with Chips
A zesty, snackable corn salsa with chipotle heat and lime brightness. This 4-serving crowd-pleaser blends sweet corn, smoky chipotle, and crisp veggies for a party-friendly dip that pairs perfectly with crunchy tortilla chips.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups fresh or thawed frozen corn kernels
- ¼ cup finely diced red bell pepper
- ⅛ cup finely diced red onion
- ¼ cup canned corn kernels, drained
- ½-1 chipotle peppers in adobo, minced (adjust to heat preference)
- 1 tablespoons adobo sauce from the can
- ½ tablespoon fresh lime juice
- ½ tablespoon chopped fresh cilantro
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt, or to taste
- 0.1 teaspoon black pepper
- ½ tablespoon olive oil (optional for extra sheen)
Instructions
- In a medium bowl, combine corn kernels, red bell pepper, and red onion; toss to mix.
- Add minced chipotle, adobo sauce, lime juice, cilantro, cumin, salt, and pepper; stir until evenly coated.
- If using, drizzle olive oil and toss again for a glossy finish; chill 10 minutes for layered flavors.
- Serve with tortilla chips on a platter; offer lime wedges for extra brightness and a quick heat boost.
Chef’s Pro Tips
- Char the corn lightly in a skillet first for a smoky depth.
- Let salsa sit 10 minutes to meld flavors before serving.
- Balance heat with a squeeze of extra lime at the table.
Serving Suggestions
Pair with crispy tortilla chips and add a dollop of sour cream or guacamole for a fuller snack platter.
Storage Instructions
Store in an airtight container in the refrigerator for up to 2 days; bring to room temp before serving for best texture.
Nutritional Estimates
Per serving · 2 servings total
| calories | 170 |
|---|---|
| protein | 3 |
| carbs | 22 |
| fat | 7 |
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