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If it weren’t for Chipotle, I suspect my family could give up any eating out for the rest of our lives. But we love Chipotle too much. And we each have our ‘usual’. And we never try anything else (at least, VERY rarely – and then we’re not sure why we bothered). We’re THAT happy with what we get already. And each of our choices include their yummy corn salsa.

There are more official versions of a Chipotle corn salsa out there, but we’ve found that for our homemade taco nights or in our salads, we prefer to have this version. It’s not ‘hot’ and it’s really easy to whip up. If you use frozen corn, you can always have everything on hand except a bell pepper and cilantro!

Chipotle Style Corn ‘Salsa’ (GF, DF, & SF)


6 medium ears of corn (or I’ve also done it with  12 oz bag of frozen corn kernels)
1 green bell pepper
1 cup cilantro, packed (some stem included)
1/4 tsp cayenne powder (add more if you want it hotter)
1/2 tsp chili powder
1/2 tsp onion powder
Optional: small yellow onion (I say optional because I’ve made it before without the onion and it’s still good. Although we’ve decided we like it best WITH the onion.)


In non-stick skillet, heat the corn on the cob on high, blackening some of the kernels. They may pop a bit, so I covered the pan with a lid between rotations. 5-6 minutes should do it for all ‘sides’. Set the corn aside and let it cool.

Chop the onion and pepper as thinly as you like it (I went for ‘diced’), and if you have herb scissors, cut up the cilantro. If you don’t, hold the stems in a bunch, tightly packed, and thinly slice across the whole thing. I discarded the ends that were just stem, but you can include those if you want. Inevitably you’ll get some of the stem anyway.

In a medium bowl, add the pepper, onion, cilantro, and seasoning. Mix well. In the same bowl, I used a knife to cut down the husk to remove the kernels. Once all the cobs have been relieved of their kernels, mix the corn in well. This will also help break up any kernels that are still sticking to each other.

Serve immediately or can be stored in the fridge 3-4 days. I tried freezing it once because I made way too big of a batch and couldn’t eat it all in time, but that was a really bad idea – as you may have been able to guess ;) But if you have any left over it’s a great addition to pretty much any soup. Enjoy!


This recipe is linked to Gluten Free Fridays, Real Food Recipe Roundup,

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One Response to Chipotle Style Corn ‘Salsa’ (GF, DF, & SF)

  1. I love anything with cilantro and this looks really easy to make! Will have to try it with our weekly taco night.

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