This Tomato and Corn Chipotle Salsa is a vibrant, smoky, and slightly sweet salsa that pairs perfectly with grilled meats, tacos, or crunchy tortilla chips. The chipotles in adobo add a deep, smoky heat, while the fresh tomatoes, corn, and citrusy Meyer lemon juice bring balance and brightness. This salsa is not only delicious but also easy to customize with extra ingredients like black beans or avocado for even more texture and flavor.
Why You’ll Love This Recipe
- Smoky and spicy – Chipotles in adobo and smoked paprika give it a bold kick.
- Fresh and vibrant – Juicy tomatoes, crisp corn, and zesty Meyer lemon add freshness.
- Quick and easy – Ready in just 35 minutes with simple ingredients.
- Versatile – Serve it with grilled meats, tacos, nachos, or as a dip.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Produce:
- 1 ½ cups Campari tomatoes (chopped)
- 1 cup corn kernels (raw or grilled)
- ½ cup red bell pepper (finely diced)
- ¼ cup red onion (finely chopped)
- 1 clove garlic (minced)
- 1 small jalapeño (finely diced, seeds removed for less heat)
- ¼ cup cilantro (chopped)
- Juice of ½ lime
- Juice of ½ Meyer lemon
Canned Goods & Seasonings:
- 3 tbsp chipotles in adobo (chopped, plus 1 tsp of adobo sauce)
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp honey (balances the acidity and heat)
Optional Add-Ins:
- ½ avocado (diced, for extra creaminess)
- ½ cup black beans (for added texture and protein)
Directions
- Prepare the Ingredients:
- Chop the tomatoes, bell pepper, onion, jalapeño, and cilantro.
- Mince the garlic and finely chop the chipotles in adobo.
- Mix the Salsa:
- In a medium bowl, combine the tomatoes, corn, red bell pepper, red onion, jalapeño, and garlic.
- Add the chipotles in adobo, smoked paprika, cumin, salt, black pepper, lime juice, and Meyer lemon juice.
- Stir well to combine.
- Taste and Adjust:
- If needed, add more salt, honey, or lime juice to balance the flavors.
- Let it Rest:
- Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- Serve and Enjoy:
- Garnish with cilantro and serve with tortilla chips, grilled meats, or tacos.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Total Time: 35 minutes
Variations
- Extra Spicy: Add an extra jalapeño or a pinch of cayenne.
- Fruit Twist: Add diced mango or pineapple for a sweet contrast.
- Creamy Version: Mix in a spoonful of Greek yogurt or sour cream.
- Crunchy Boost: Add diced cucumber or radishes for extra crunch.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freezing Not Recommended: The fresh ingredients may become watery when thawed.
FAQs
Can I use canned corn instead of fresh?
Yes, but drain and pat dry the corn before using. Grilled corn adds the best flavor.
How can I make this salsa milder?
Use less chipotle or omit the jalapeño for a milder taste.
Can I make this salsa ahead of time?
Yes! It tastes even better after sitting for a few hours as the flavors meld.
What can I serve with this salsa?
It’s perfect with tacos, nachos, grilled meats, or even spooned over eggs.
Can I use regular lemon instead of Meyer lemon?
Yes! Meyer lemons are sweeter, so if using regular lemon, you may need a little extra honey.
Conclusion
This Tomato and Corn Chipotle Salsa with Meyer Lemon is a fresh, smoky, and slightly spicy dip that’s perfect for any occasion. Whether paired with grilled meats or served as a dip, this salsa is a guaranteed hit. Try it today and bring bold flavors to your table!
Print
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Tomato and Corn Chipotle Salsa is a bold and flavorful blend of smoky chipotle, sweet corn, and juicy tomatoes with a refreshing hint of Meyer lemon and lime. Perfect as a dip for tortilla chips or a topping for tacos, grilled meats, and seafood, this salsa delivers the perfect balance of heat, sweetness, and acidity. Ready in just 35 minutes, it’s a must-try for any salsa lover!
Ingredients
Produce:
- 1 1/2 cups Campari tomatoes, chopped
- 1 cup corn kernels (raw or grilled for extra flavor)
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1 small jalapeño, finely diced (remove seeds for less heat)
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- Juice of 1/2 Meyer lemon
Canned Goods & Seasonings:
- 3 tbsp chipotles in adobo, chopped (plus 1 tsp adobo sauce)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp honey (balances the acidity and heat)
Optional Add-Ins:
- 1/2 avocado, diced (for extra creaminess)
- 1/2 cup black beans (for added texture and protein)
Instructions
1. Prepare the Ingredients:
- Chop tomatoes, red bell pepper, red onion, garlic, jalapeño, and cilantro.
- If using grilled corn, lightly char the kernels on a grill or stovetop for added smokiness.
2. Mix the Salsa:
- In a large bowl, combine tomatoes, corn, red bell pepper, red onion, garlic, and jalapeño.
- Stir in the chipotles in adobo, adobo sauce, smoked paprika, cumin, salt, and black pepper.
- Drizzle in the Meyer lemon juice, lime juice, and honey, then mix well.
3. Chill & Serve:
- Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Before serving, stir in avocado and black beans if using.
4. Enjoy!
- Serve with tortilla chips, tacos, grilled chicken, shrimp, or fish.
Notes
- For a smoky kick, grill the jalapeño before chopping.
- Meyer lemon adds a floral citrus touch, but you can substitute with extra lime juice.
- For a milder salsa, use only 1 tbsp chipotles in adobo.
- Make it a meal! Serve over grilled fish or chicken for a fresh, smoky topping.
- Prep Time: 15 minutes
- Rise Time: 20 minutes
- Category: Appetizer, Dip, Side Dish
- Method: No-Cook, Mix & Chill
- Cuisine: Mexican-Inspired
