Copycat Chipotle Corn Salsa comes together with simple ingredients like sweet corn, red onion, jalapeño, poblano pepper, cilantro, lime juice, lemon juice, and sea salt. It’s fresh and flavorful with just the right amount of spice.
Chipotle Mexican Grill is known for their large customizable burritos, variety of toppings, like fajita veggies, and of course, guacamole. Today, I'm going to share how to make the best corn salsa, so you can skip the fast food Chipotlane and enjoy taco night at home!
Make a big batch of this corn salsa and serve it as a dip with tortilla chips or as the perfect topping for tacos and burrito bowls.
Why you'll love this recipe
- Naturally vegan and gluten free.
- Ready in under 30 minutes!
- Easy to adapt and versatile.
Pair this easy corn salsa with a classic margarita for happy hour!
Ingredient notes
- Corn: The key ingredient! We're using frozen corn to keep this recipe quick and easy. I also prefer how plump and juicy the corn kernels are compared to what you'll get in a can.
- Onion: Red onion adds a sharp, vibrant flavor to the salsa. If you need to substitute, I suggest using a shallot or sweet yellow onion.
- Jalapeño: Here's where we get the spicy kick! Use more or less, depending on the spice level you prefer. If you don't want a spicy salsa, omit and just use poblanos.
- Poblano pepper: Poblanos are more mild than jalapenos and have a nice smokey flavor. We'll be roasting one to enhance their rich, slightly sweet taste.
- Cilantro: Fresh cilantro brings just the right amount of herbiness. Not a cilantro fan? Leave it out.
- Lime juice: Fresh lime juice brightens all the ingredients up!
- Lemon juice: Using a combo of lime juice and fresh lemon juice adds extra flavor and also balances out the sweet corn.
- Sea salt: Just a pinch of salt goes a long way to enhance the flavors and bring everything together.
How to make Chipotle corn salsa
The full copycat chipotle corn salsa recipe is below. You can use these step by step directions as a guide.
Step 1: Thaw the corn
Start by thawing the yellow corn in a colander in the sink. Toss the corn into a nonstick skillet and cook over medium heat until warm. You can continue to cook on medium-high to get a nice brown color.
Step 2: Roast the pepper
Next, roast the poblano pepper. If you have a gas stove, turn the flame to high. Using tongs, carefully place the pepper directly over the open flame until the skin is charred and begins to blister. Rotate the pepper occasionally for about 3 minutes.
Step 3: Peel the pepper
Transfer roasted poblano pepper to a medium bowl and cover tightly with plastic wrap, this will make the pepper steam so the skin peels off easy. After about 10 minutes, carefully rub off and discard the charred skin. Remove the seeds from the pepper and chop into small pieces.
Step 4: Stir salsa together
Add the chopped pepper to a large bowl along with all of the other ingredients and toss well to combine. Taste and adjust seasoning, if needed.
Step 5: Serve and enjoy
Serve immediately with your favorite tortilla chips, top on tacos, or place in the fridge to let chill for later. Leftover corn salsa can be stored in an airtight container in the fridge for up to 5 days.
Related recipes
Want more? Try some of my favorites salsas next:
- Mango habanero salsa packs a sweet and spicy bite.
- Spicy peach salsa is a flavorful and versatile fruit salsa.
- Tomatillo salsa verde is zesty, spicy, and bright!
I hope you love my version of Chipotle’s corn salsa as much as we do. It's super simple to make and full of zesty flavors.
Chipotle Corn Salsa
Ingredients
- 16 ounces frozen sweet corn
- ½ red onion diced
- 1 jalapeño diced
- 1 poblano pepper
- ¼ cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- 2 tablespoon fresh lemon juice
- ½ teaspoon sea salt
Instructions
- Start by thawing the corn in a colander in the sink. Toss the corn into a nonstick skillet and cook over medium heat until warm. You can continue to cook on medium-high to get a nice brown color.
- Next, roast the poblano pepper. If you have a gas stove, turn the flame to high. Using tongs, carefully place the pepper directly over the flame until the skin is charred and begins to blister. Rotate the pepper occasionally for about 3 minutes.
- Transfer roasted pepper to a bowl and cover tightly with plastic wrap, this will make the pepper steam so the skin peels off easy. After about 10 minutes, carefully rub off and scared the blackened skin. Remove the seeds from the pepper and chop into small pieces.
- Add the chopped pepper to a large mixing bowl along with all of the other ingredients and toss well to combine.
- Serve immediately or place in the fridge to let chill. Leftover corn salsa can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
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