Copycat Chipotle Corn Salsa Recipe
Get your chips ready for dipping, this roasted corn salsa is a crowd-pleaser! This delicious dip is made with sweet corn, poblano peppers, onion, jalapenos, cilantro, and fresh citrus (just like Chipotle’s corn salsa!) for a delicious and fresh flavor.
Serve the fresh corn salsa recipe with plenty of tortilla chips as an appetizer or serve it with any of your favorite Mexican or Tex-Mex dishes. It’s the perfect dip and is sure to become a favorite. And if you love corn as much as we do, be sure to try my street corn dip, street corn in a cup, or cowboy caviar next time.
Estimated reading time: 7 minutes
What You’ll Love About Roasted Corn Salsa
- Tastes just like the roasted chili-corn salsa from Chipotle
- Fresh, bright, and delicious flavors
- Versatile – so many ways to eat it
- Easy to make – takes just 10 minutes to prep
- Made with just 7 simple ingredients
Ingredients
- Poblano peppers – Poblano peppers give the salsa great smoky flavor, but if you can’t find it, the closest substitute 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, canned corn, or fresh corn if it’s available. Leftover grilled corn would be perfect!
- Red onion – You could also use a white onion. Mince the onion as small as you can.
- Jalapeño pepper – This is optional. If you like a little 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 them if you don’t want it spicy or keep them in if you do!
- Cilantro – Look for deep green fresh cilantro without any browning.
- Lime juice – Fresh lime juice is a must for the most flavorful salsa.
- 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
Emily’s Tip
If you want a creamy sauce, drizzle some heavy cream into the sauce before adding the cheese.
How to Make
This is an overview, the detailed instructions can be found below in the recipe card.
- Roast poblano peppers. This step may seem like a lot of work, but have no fear, it’s very simple. You’ll char the poblano peppers, then cover them with plastic wrap to steam them, before removing the stems, seeds, and skin.
- Prep ingredients. Cook corn if necessary. Dice onion, mince jalapeno, and chop cilantro.
- Mix Chipotle chili corn salsa. Add roasted poblano peppers, cooked corn, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt to a mixing bowl. Chill in the refrigerator for at least 30 minutes to let the flavors come together.
FAQs
Yes! You absolutely can. I have used frozen, but if you have fresh, then you can certainly use it! Fresh summer corn is a great option if you can get 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 of corn yields about 3/4 cup kernels.
The great thing about Chipotle listing their ingredients is that it’s easy to get the copycat recipes really close! The corn salsa from Chipotle is made with: white corn, roasted poblano pepper, red onion, jalapeño and cilantro, and seasoned with lemon and lime juices. (From the Chipotle website)
Storage
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.
What to Serve with Roasted Corn Salsa
There are so many ways to enjoy this easy corn salsa recipe!
- Tostadas – Black bean tostadas, ground beef tostadas, or chicken tostadas would all benefit from a sprinkle of corn salsa.
- 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 taco salads.
- 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.
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:
Roasted Corn Salsa Recipe
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 5 cups 1x
- Category: Appetizer
- Cuisine: Mexican
- Diet: Gluten Free
Description
Spice up your snacks with this roasted corn salsa recipe that’s made with corn, poblano peppers, citrus, and cilantro. Easy, tasty, and fresh!
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Food styling and photography by Loren Runion.
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