Chipotle Corn Salsa is a vibrant blend of sweet and tangy flavors, ideal for dipping tortilla chips or topping off burrito bowls, tacos, salads, nachos, fajitas, and beyond!
If you’re a fan of Chipotle like I am, you’ll agree their roasted chili corn salsa is irresistibly delicious! With its sweet and tangy blend of corn, jalapeños, and red onions, it’s the perfect complement to any burrito, taco, or Burrito Bowl.
If you love easy salsa recipes, try my recipe for Air Fryer Salsa Verde, Corn and Black Bean Salsa, Pineapple Salsa, or Fresh Mango Salsa.
Chipotle Corn Salsa Copycat Recipe
The best part about Chipotle’s Corn Salsa is how easy it is to make! Fresh, tangy, and bursting with flavor, it comes together effortlessly—just toss all the ingredients into a bowl and give it a good stir.
Whether hosting a Mexican-themed night, a summer barbecue or just looking to elevate your daily dishes, this vegetable packed salsa promises a taste journey reminiscent of your favorite Chipotle visits. Dive into this recipe and bring the fiesta right to your kitchen!
Chipotle corn salsa copycat recipe is perfect for your favorite meals and is the perfect appetizer to share with your guests!
What Is In Chipotle Corn Salsa?
Here are the simple ingredients, you will need:
Remember the step-by-step directions and detailed instructions are below in the printable recipe card at the bottom of the post, as well as the nutritional information.
- Corn: The key ingredient to this salsa, corn provides a sweet, juicy crunch. You can use fresh, frozen or canned corn.
- Red Onion: This adds a sharp, spicy bite to the mix.
- Jalapeño Pepper: Remove the seeds if you prefer a milder heat, or keep them in if you’re after a fiery taste.
- Fresh Cilantro: Freshness for the salsa.
- Lime Juice: Crucial for that tangy zing.
- Roasted Poblano Pepper: Adds some additional spice.
- Kosher Salt: Enhances all the individual flavors and harmonizes them together.
- Black Pepper: Adds subtle heat and earthiness.
How to Make Chipotle Corn Salsa
Here are the simple steps:
Prepare the Corn: If using fresh corn, remove the husks and silk from each ear. Grill the corn on a hot grill or pan for about 10 minutes, turning occasionally until slightly charred on all sides. Let cool. If using frozen corn, ensure it’s thawed. For a more roasted flavor, you can also give it a quick sauté in a pan. Once cooled, cut the corn kernels off the cob using a sharp knife.
Roast the Poblano Pepper (if you’re roasting your own): Place the pepper directly over a gas flame or under a broiler. Roast until the skin is completely blistered and blackened. Transfer to a bowl and cover with a lid or plastic wrap to steam for about 10 minutes. Afterward, peel off the charred skin, remove the seeds, and finely chop the pepper.
Mix Ingredients: Combine the corn kernels, diced red onion, chopped jalapeño, roasted poblano pepper, and cilantro in a large mixing bowl.
Season: Squeeze in the juice of two limes, then sprinkle with salt and black pepper. Toss everything together until well mixed.
Taste and Adjust: Give your salsa a taste test and adjust the seasoning if necessary. If you prefer a spicier salsa or zesty flavor, add more jalapeño.
Chill and Serve: Let the salsa chill in the refrigerator for at least an hour to meld together for the best flavor. Serve with tortilla chips, on tacos, burritos, or as a side with any meal.
Chipotle Corn Salsa Recipe Tips
- Corn Choices: While fresh ears of corn are always best, especially when in season, frozen corn is a great alternative.
- Enhance the Smokiness: If you enjoy the smoky flavor, consider adding a dash of smoked paprika to the mix.
- Balancing Heat: Remember that the heat level of jalapeños can vary.
- Freshness Matters: The fresher the ingredients, the better the salsa.
- Resting Time: Allowing the salsa to rest in the refrigerator for a few hours helps in melding the flavors.
Chipotle Corn Salsa Copycat Recipe Faqs
Is Chipotle’s Roasted Chili Corn Salsa spicy? While the salsa has a hint of spice from the roasted poblano and jalapeños, it’s considered to be on the milder side compared to other salsas.
What type of corn is used in the salsa? Chipotle typically uses white sweet corn for their salsa.
Can I use canned corn instead of fresh corn? While fresh or frozen corn is recommended for optimal flavor and texture, you can use canned corn in a pinch. Just ensure you drain and rinse the corn thoroughly.
How long does the salsa stay fresh? The salsa should remain fresh for 3-4 days when stored in an airtight container in the refrigerator. It’s always best to eat it as fresh as possible.
Is the Roasted Chili Corn Salsa gluten-free? Yes, the ingredients in the salsa are naturally gluten-free.
Can I freeze the salsa? Freezing is not recommended as it can alter the texture and freshness of the ingredients. The salsa is best enjoyed fresh or refrigerated.
What else can I add to the salsa for added flavor? Some enjoy adding black beans, diced avocado, or crumbled cheese like feta or cotija for extra flavor and texture.
Does the salsa contain any dairy or animal products? The standard Roasted Chili Corn Salsa from Chipotle does not contain dairy or other animal-derived ingredients, making it suitable for vegetarians and vegans.
More Easy Copycat Recipe Ideas
- Air Fryer French Fries
- Air Fryer Turkey Meatballs
- Easy Air Fryer Homemade Meatballs
- Air Fryer Chicken Nuggets
- Air Fryer Caesar Salad
Copycat Chipotle Corn Salsa Recipe
Description
Ingredients
- Corn kernels, from about 6 medium ears of corn, or use frozen
- 1 medium-sized red onion, finely diced
- 1 jalapeño pepper, seeds removed and finely chopped
- A handful of fresh cilantro, finely chopped
- Juice of 2 limes
- 1 roasted poblano pepper, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- If using fresh corn, remove the husks and silk from each ear. Grill the corn on a hot grill or grill pan for about 10 minutes, turning occasionally until slightly charred on all sides. Let cool.
- If using frozen corn, ensure it’s thawed. You can also give it a quick sauté in a pan for a more roasted flavor.
- Once cooled, cut the corn kernels off the cob.
- Roast the Poblano Pepper (if you’re roasting your own):
- Place the pepper directly over a gas flame or under a broiler. Roast until the skin is completely blistered and blackened.
- Transfer to a bowl and cover with a lid or plastic wrap to steam for about 10 minutes. Afterward, peel off the charred skin, remove the seeds, and finely chop the pepper.
- In a large mixing bowl, combine the corn kernels, diced red onion, chopped jalapeño, roasted poblano pepper, and cilantro.
- Squeeze in the juice of two limes, then sprinkle with salt and black pepper. Toss everything together until well mixed.
- Give your salsa a taste test and adjust seasoning if necessary. If you prefer a spicier salsa, you can add in more jalapeño.
- For best flavor, let the salsa chill in the refrigerator for at least an hour to let the flavors meld together. Serve with tortilla chips, on tacos, burritos, or as a side with any meal.
Equipment
- Mixing Bowl
- Wooden Spoon
Nutrition
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