Chef AJ’s Smokey Chipotle Corn Salsa for Ultimate Health & Flavor!

Recipe by Chef AJ,

Makes 7 cups | Ready in 15 minutes | Stores 1 week in fridge


16 oz fresh or frozen corn (about 1¾ cups)
3 cups cooked pinto beans (two 15-oz cans, drained and rinsed)
4 Roma tomatoes, seeded and diced (about 1 lb)
1 bunch fresh cilantro, diced
4 scallions or green onions, diced
¼ teaspoon chipotle powder
4 limes, zested and juiced


  1. Mix all ingredients together in a large bowl. Flavors will improve upon sitting.
  2. Stir well before serving.


This salsa makes a great filling for a taco, burrito, tamale, or even over top starchy veggies, like the sweet potatoes in the photo.

You can buy chipotle paste at

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