Chipotle Corn Salsa (vegan, gluten free)


Chipotle Corn Salsa (vegan, gluten free)

Grilled corn and red pepper give this salsa true depth

Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author fabulouslyfighting


  • 4 ears Corn Organic, Sweet
  • 1 small Red onion diced
  • 1 Red Pepper organic
  • 1 English Cucumber organic, peeled and chopped
  • 1 cup Cilantro fresh, chopped
  • 1 tbsp Lime juice fresh
  • 1 tbsp Avocado oil
  • Salt and Pepper to taste

Chipotle Rub

  • 1 tsp Avocado oil
  • 2 tbsp Chipotle seasoning


  1. Prep the corn for grilling by removing the leaves and silk.

  2. In a small bowl combine 1 tsp of avocado oil with the 2 tbsp of chipotle seasoning.  Stir well to combine and make a paste.

  3. Using a food brush, brush the chipotle paste onto the ears of corn.

  4. Grill the corn and the red pepper for 10 to 15 minutes until tender.  If you don't have a grill you can also broil the corn and red pepper on high until tender.

  5. Once the corn and red pepper have cooled, remove the corn from the cob with a large kitchen knife.  Dice the red pepper (removing the ribs and seeds).

  6. In a large bowl combine the corn niblets, diced pepper, diced cucumber, onion, cilantro, 1 tbsp avocado oil and lime juice.  Toss to combine well and coat in the dressing.

  7. Add salt and pepper to taste.


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