Chipotle White Corn Salsa - Easy Copycat Recipe in Under 10 minutes!
Recipe type: Condiment
Cuisine: Californian
Prep time: 
Total time: 
Serves:: 12 Makes: 3¼ Cups
Easy, super flavorful, and very quick and easy to make!
  • 1 lb Birds Eye C&W Petite White Corn, frozen, defrosted overnight in refrigerator
  • ½ C Red onion, peeled, finely diced
  • 2 T Poblano pepper, seeded, chopped very finely
  • ¼ C Fresh cilantro, finely chopped
  • 2 T Lemon Juice (about 1 lemon)
  • 1 T Lime juice (about 1 lime)
  • ½ t Kosher sea salt
  • ¼ t Black pepper
  1. Defrost corn overnight by placing in the refrigerator, or, place in a medium bowl filled with water while making rest of recipe, then drain.
  2. Chop and squeeze the rest of the ingredients as indicated.
  3. Combine all the ingredients into a large bowl.
  4. Serve immediately or refrigerate until needed.
  5. Will keep for up to one week if tightly covered and refrigerated.
Recipe by My Sweet California Life at