Did you know you can make your favorite Chipotle corn salsa at home? This copycat recipe is easy and tastes just like the real deal. The roasted corn salsa comes together really quickly, with just 7 basic ingredients and can be eaten in SO many ways. It’s delicious on anything from tortilla chips to tostadas to tacos to salsa chicken to salads! The zesty flavors add brightness to any dish and it’s sure to become a favorite. Don’t forget the virgin margarita!
Estimated reading time: 9 minutes
- What is Roasted Chili Corn Salsa at Chipotle?
- What You'll Love About Copycat Chipotle Corn Salsa Recipe
- How to Make Chipotle Corn Salsa
- Storage Instructions
- Best Ways to Eat Copycat Chipotle Corn Salsa
- Want More?
- More Easy Mexican-Ish Recipes
- Let me Meal Plan for you!
What is Roasted Chili Corn Salsa at Chipotle?
The Chipotle corn salsa recipe is made up with: white corn, roasted poblano pepper, red onion, jalapeño and cilantro, and seasoned with lemon and lime juices. (From the Chipotle website)
The great thing about Chipotle’s famous recipes is that because they list their ingredients online, it’s easy to get them really close to the real thing!
What You’ll Love About Copycat Chipotle Corn Salsa Recipe
- Tastes just like the roasted chili-corn salsa from Chipotle
- Fresh flavors
- Versatile – so many ways to eat it
- Easy to make – takes just 10 minutes prep
- Made with just 7 simple ingredients
- Poblano peppers – Poblano peppers give the salsa great smoky flavor, but the closest substitute option would be a green bell pepper.
- Corn – While the original Chipotle corn salsa recipe is made with white sweet corn, I had a lot of trouble finding that at my local grocery stores. The closest I could find was frozen white + golden sweet corn blend, so that’s what I used. You can use frozen corn or fresh corn if it’s available.
- Red onion – You could also use a white onion. Mince the onion as small as you can.
- Jalapeno pepper – This is optional. If you like heat, definitely add it but if you want a milder salsa you can use 1/2 or less of the jalapeno. Most of the heat lives in the seeds and ribs so omit if you don’t want it spicy or keep in if you do!
- Cilantro – Look for deep green fresh cilantro without browning.
- Lime juice – Fresh citrus juice is best.
- Lemon juice – It may sound odd, but this is the secret ingredient that gives it the classic Chipotle flavor. The combination of lemon and lime is key.
- Sea salt
How to Make Chipotle Corn Salsa
This is an overview on how to make roasted corn salsa, the detailed instructions can be found below in the recipe card.
Can I make this corn salsa with fresh corn?
Yes! You absolutely can. I have used frozen, but if you have fresh, then you can certainly use it! You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels.
Does Chipotle put sugar in their corn salsa?
Chipotle doesn’t add any sugar to their white corn salsa recipe, but they do mention on their website that the sweet white corn has a high sugar content, so it might taste sweeter than regular corn.
Is Chipotle corn salsa vegan?
Yes, Chipotle’s corn salsa is vegan. This copycat recipe is also vegan.
Is corn salsa from Chipotle spicy?
The corn salsa from Chipotle is mildly spicy, but it will of course depend on your heat tolerance. It is made with poblano peppers that are mild, but also includes jalapenos, which are spicier.
If you make this copycat recipe for Chipotle corn salsa at home, you can omit the jalapeno or add extra, depending on your preference.
Is corn salsa healthy?
Well, this question will also get many differing opinions! I think this corn salsa is a delicious way to enjoy fresh produce, something many of us don’t eat enough of! The full nutrition facts can be found below the recipe card.
Store the sweet corn salsa recipe in an airtight container in the refrigerator for 2-3 days.
Can you freeze corn salsa?
Yes, you can freeze salsa in an airtight container for 2-3 months. Let it thaw in the refrigerator before serving. The texture may change slightly, but because the bulk of the corn salsa recipe is made up of corn which freezes really well, it freezes surprisingly well.
Best Ways to Eat Copycat Chipotle Corn Salsa
Now that you’ve made the best corn salsa recipe, how are you going to eat it? Here are a few ideas:
- Tortilla chips (best and most obvious choice!) – It’s an excellent choice for taco night, game day, or Super Bowl snacking – just be sure to make a big batch!
- Nachos – Make a big batch of shredded chicken nachos and add the corn salsa on top after it’s done cooking.
- Veggie scoops – Mini bell peppers work best, but cucumber slices will also work.
- Quesadillas – Serve with steak quesadillas, shrimp quesadillas, or chicken fajita quesadillas.
- Burrito bowls – Use it as a topping for slow cooker chicken burrito bowls or barbacoa burrito bowls.
- Tacos – No matter if you’re making gringo ground beef tacos, chicken tacos, or something a little more authentic like chipotle chicken flautas, this corn salsa is always delicious.
- Tostadas – Black bean tostadas, ground beef tostadas, spicy hummus tostadas, or chicken tostadas would all benefit from a sprinkle of corn salsa.
More Easy Mexican-Ish Recipes
If you like this roasted corn salsa recipe, be sure to try some of these other ideas with Mexican-inspiration:
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You can make your favorite Chipotle corn salsa at home! This copycat recipe is easy and tastes just like the real deal.
- 2 medium poblano peppers
- 20 oz. (about 4 cups) white + golden corn
- 1/2 cup finely diced red onion
- 1/2 jalapeno
- 1/2 cup chopped cilantro
- 3 Tbsp. lime juice
- 1 Tbsp. lemon juice
- 1 tsp. sea salt
- tortilla chips
- Preheat broiler to high heat (500 degrees F) and adjust rack to about 6 inches below broiler. Place poblano peppers on a baking sheet lined with foil and broil for 10 minutes, flipping after 5 minutes. You want them to char a bit.
- Immediately place peppers in a bowl and cover with a plate or plastic wrap to hold in the steam. Let sit for 10 minutes, or until they are cool enough to handle, and remove stem, seeds, and outer skin of pepper and dice. (Outer skin should easily peel or slide off.)
- Meanwhile, prep ingredients:
Cook corn according to package instructions or roast.
Finely dice onion.
Finely mince jalapeno if using.
Finely chop cilantro.
- In a large bowl, mix together corn, poblano peppers, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt.
- Chill for 30 minutes and adjust sea salt and black pepper to taste.
- Makes about 5 cups corn salsa.
- To use fresh corn: You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels.
- You may need to adjust salt, but it will also depend on how salty your chips are!
Keywords: copycat chipotle corn salsa, how to make chipotle corn salsa, Chipotle corn salsa, Chipotle corn salsa recipe
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