Let’s face it: Chipotle is probably one of the healthiest forms of fast food available. Chipotle prides itself on using 53 easily pronounceable ingredients—no artificial flavors, colors, or preservatives, ever! The only ingredient that isn’t great is canola oil, but I love that it’s super easy to eat plant-based, soy-free, and even gluten-free. I’ll still take Chipotle over other fast food options any day.

My go-to meal is a veggie bowl with brown rice, pinto beans, fajita veggies, fresh tomato salsa, guacamole, roasted chili-corn salsa, and romaine lettuce. Usually, when I get home, I add some of my homemade cashew-based nacho cheese sauce (recipe coming soon) before topping it with some plant-based sour cream or yogurt.

Thankfully, when ordering the veggie bowl, all the extra deliciousness is free (even the guac), so I get my money’s worth. Eating there can be expensive if you’re ordering something else. You pay extra for almost everything, which gets expensive, so why not bring Chipotle to your kitchen for a fraction of the cost? 

I like customizing my food. I prefer red onion, but most restaurants use white onion, which upsets my belly when consumed raw. I also like to know exactly what is in my food, and I find comfort in knowing my meals are organically made.

So, without further ado, I introduce my Chipotle-inspired fresh corn salsa. This recipe is whole-food, plant-based, vegan-friendly, and free from coconut, dairy, gluten, nuts, and soy. It’s delicious in homemade burrito bowls or with tortilla chips. 

INGREDIENTS

• 12 oz of fresh or frozen corn (if using frozen, let thaw)
• 1 red tomato (chopped)
• 1/2 green bell pepper (chopped)
• 1/2 red onion (chopped)
• 3 tbsp. cilantro (chopped)
• 1 lime (juiced or 1 tbsp. lime juice)
• 1 lemon (juiced or 1 tbsp. lemon juice)
• 1/2 tsp. salt
• 1/2 tsp. black pepper

INSTRUCTIONS

1. Add the corn to a large bowl along with the chopped tomato, green bell pepper, red onion, and cilantro.
2. Add the lemon and lime juice to the fresh produce mixture, along with the salt and black pepper. Mix well to combine all the flavors.
3. You can serve the salsa as is, or if you want to take it to the next level, roast it in a pan over medium heat for 5-10 minutes or until the desired color is reached. Serve chilled.

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Fresh Corn Salsa

My Chipotle-inspired fresh corn salsa is whole-food, plant-based, vegan-friendly, and free from coconut, dairy, gluten, nuts, and soy. It takes about 20 minutes to prepare, and no cook time is required unless you wish to roast it. This recipe makes roughly 12 servings.

Total Time20 minutes mins

Servings 12

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 12 oz of fresh or frozen corn (if using frozen, let thaw)
• 1 red tomato (chopped)
• 1/2 green bell pepper (chopped)
• 1/2 red onion (chopped)
• 3 tbsp. cilantro (chopped)
• 1 lime (juiced or 1 tbsp. lime juice)
• 1 lemon (juiced or 1 tbsp. lemon juice)
• 1/2 tsp. salt
• 1/2 tsp. black pepper

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Instructions

• Add the corn to a large bowl along with the chopped tomato, green bell pepper, red onion, and cilantro.
• Add the lemon and lime juice to the fresh produce mixture, along with the salt and black pepper. Mix well to combine all the flavors.
• You can serve the salsa as is, or if you want to take it to the next level, roast it in a pan over medium heat for 5-10 minutes or until the desired color is reached. Serve chilled.

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