Corn Salsa Recipe from Chipotle (EASY to make!)

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Use this Corn Salsa Recipe from Chipotle to make a sweet and spicy dip at home. This popular menu item is made with roasted poblano peppers, red onion, lime and lemon juice, jalapeño peppers, and sweet corn.

Corn Salsa Recipe from Chipotle

Who else out there is absolutely obsessed with Chipotle’s Corn Salsa? It adds a fresh sweetness to tacos, burritos, and salads that I crave! Well, guess what? Today, I’m going to let you in on a little secret – how to recreate that zesty, sweet, and tangy goodness in the comfort of your own kitchen! Whether you’re planning a taco night, a backyard BBQ, or just need a tasty sidekick for your chip-dipping enjoyment, this Chipotle-inspired Roasted Chili-Corn Salsa recipe is about to become your new favorite snack recipe. So, grab a comfy seat, maybe a snack (or some chips, because we’re talking salsa here), and let’s dive into making the tastiest corn salsa you’ve ever had! 🌽😋

corn salsa recipe from chipotle

Ingredients for Corn Salsa Recipe from Chipotle

Here’s what you’ll need to create this delicious roasted chili-corn salsa.

  • pablano pepper
  • frozen sweet corn
  • red onion
  • jalapeño peppers
  • cilantro
  • lemon
  • lime
  • salt
  • Poblano Pepper: Unlike some other peppers, poblanos have a mild flavor with a low heat level. However, a roasted poblano pepper will add a depth of flavor to this Chipotle Copycat Corn Salsa. If you can’t find a poblano pepper you can substitute a green or red bell pepper.
  • Frozen Corn: The official Chipotle recipe uses white corn. My preference is a blend of white and yellow corn. You can use white, yellow, or a blend of both and get a great tasting roasted corn salsa with any combination!
  • Cilantro: If you’re a fan of cilantro, feel free to use even more than the recipe calls for. You’ll love the freshness it brings to this copycat Chipotle corn salsa! If you’re not a cilantro fan, you can substitute parsley, Mexican oregano or Thai basil. The end result will taste a little different than the Chipotle Corn Salsa recipe, but it will still be delish!
  • Red Onion: I definitely recommend using red onion for this salsa. Not only does it have a slightly brighter taste than a white onion, but it also adds a pop of color to this roasted chili-corn salsa.
  • Jalapeño Peppers: This is your opportunity to adjust the heat! If you prefer a milder heat level, use one jalapeño without the seeds and membranes. To increase the heat level, use more jalapeños and leave the seeds in.
  • Lime and Lemon Juice: Using a combination of both juices makes for a smoother taste. If you only have one, I would recommend using lime juice. To make it taste just like the Corn Salsa Recipe from Chipotle I recommend using freshly squeezed juices from both a lemon and a lime.
  • Sea Salt: Just a pinch to finish it off, you don’t need much. Remember, you’ll be serving this Roasted Chili-Corn Salsa with salty tortilla chips.
Corn Salsa Recipe from Chipotle with tortilla chips

How to Make Roasted Chili-Corn Salsa

Prepare the Poblano Peppers

Roasting the peppers is the most time consuming part of this recipe. There are a couple of different ways to roast them, but it will take 30-40 minutes using either method.

Method 1: Using a Gas Stove

If you have a gas stove, you can roast the poblano peppers using the open flame. They will roast quicker, but you will still need to wait about 30 minutes for them to cool and sweat before peeling.

Method 2: Use the Oven

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Rinse and dry the peppers. Leave them whole with the stems.
Place the poblanos on the prepared baking sheet. Bake for 20 minutes, then turn them over using tongs. Bake another 20 minutes.
When done, all sides of the peppers should look charred and the skin should be wrinkly.

Take the pan out of the oven and allow the peppers to rest and cool about 10 minutes.
When they are cool enough to touch, remove the skin using your fingers. It should peel off easily.
Cut off the stems and discard the seeds.
Finely dice the peppers and set aside.

Cook the corn according to the package directions. Drain off any liquid and allow to cool.
Finely chop the red onion, jalapeños, and cilantro.
Place corn, chopped poblano, red onion, jalapeños, cilantro, lemon juice, lime juice and salt into a large bowl and mix together well. Taste the salsa and add more salt if needed.
Cover and refrigerate the roasted corn salsa for at least 30 minutes before serving.

Storage

This Chipotle Corn Salsa recipe can be stored in an airtight container in the refrigerator up to 5 days. It’s a great dish to make ahead!

roasted chili-corn salsa

Tips & Tricks

  • Even though it’s called “Roasted Corn Salsa” on the Chipotle menu, you may have noticed that my Corn Salsa Recipe from Chipotle does not include roasted corn. Well, despite the name, at Chipotle they do not use roasted corn! If you want to add roasted corn here’s how to make it:
    Set the oven to 375 degrees.
    Spread the frozen corn on a sheet pan.
    Bake for 30 minutes, stirring every 10 minutes to prevent burning. 
  • Adjust the heat level by using more or less jalapeño peppers with or without seeds and membranes. The real heat comes from the seeds and membranes, so removing them will lessen the heat level. If you really don’t want heat at all, omit the jalapeños and add some diced green and red peppers. 
  • Be sure to finely chop the onion, peppers, and cilantro. Try to get them about the same size as the corn kernels for the best dipping experience. 
  • Allow the salsa to chill covered in the refrigerator for at least 30 minutes before serving. This gives all the flavors time to marinate together. It gets better and better with time!

What to serve with Roasted Chili-Corn Salsa

This Chipotle copycat corn salsa is great as a snack with some tortilla chips, but it also makes a great side dish to round out a meal. Here are some suggestions of what to serve with this Corn Salsa recipe from Chipotle.

roasted chili-corn salsa

FAQs about making Roasted Chili-Corn Salsa:

Chipotle uses white sweet corn. White corn is slightly sweeter than yellow corn, but you can use white, yellow, or a combination of both in this recipe.

There is no added sugar in this corn salsa. All the sweetness comes from the sweet corn.

A serving of this Corn Salsa Recipe from Chipotle has 47 calories, less than 1 gram of fat and has no added sugar.

Corn Salsa Recipe from Chipotle
roasted chili-corn salsa

Corn Salsa Recipe from Chipotle (EASY to make!)

Melisha Kreppein
Use this Corn Salsa Recipe from Chipotle to make a sweet and spicy dip at home. This popular menu item is made with roasted poblano peppers, red onion, lime and lemon juice, jalapeño peppers, and sweet corn.
No ratings yet
Prep Time 20 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 10
Calories 48 kcal

Ingredients
  

  • 1 poblano pepper roasted, peeled and diced
  • 14-16 oz sweet corn frozen
  • ½ cup red onion diced small
  • 2 jalapeño peppers deseeded and diced
  • ¼ cup cilantro chopped
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • salt to taste

Instructions
 

Prepare the Poblano Peppers

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Rinse and dry the peppers. Leave them whole with the stems.
  • Place the poblanos on the prepared baking sheet. Bake for 20 minutes, then turn them over using tongs. Bake another 20 minutes.
  • When done, all sides of the peppers should look charred and the skin should be wrinkly.
  • Take the pan out of the oven and allow the peppers to rest and cool about 10 minutes.
  • When they are cool enough to touch, remove the skin using your fingers. It should peel off easily.
  • Cut off the stems and discard the seeds. Finely dice the peppers and set aside.

Making the Chili-Corn Salsa

  • Cook the corn according to the package directions. Drain off any liquid and allow to cool.
  • Finely chop the red onion, jalapeños, and cilantro.
  • Place corn, chopped poblano, red onion, jalapeños, cilantro, lemon juice, lime juice and salt into a large bowl and mix together well. Taste the salsa and add more salt if needed.
  • Cover and refrigerate the roasted corn salsa for at least 30 minutes before serving.

Notes

Tips & Tricks

  • Even though it’s called “Roasted Corn Salsa” on the Chipotle menu, you may have noticed that my Corn Salsa Recipe from Chipotle does not include roasted corn. Well, despite the name, at Chipotle they do not use roasted corn! If you want to add roasted corn here’s how to make it:
    Set the oven to 375 degrees.
    Spread the frozen corn on a sheet pan.
    Bake for 30 minutes, stirring every 10 minutes to prevent burning. 
  • Adjust the heat level by using more or less jalapeño peppers with or without seeds and membranes. The real heat comes from the seeds and membranes, so removing them will lessen the heat level. If you really don’t want heat at all, omit the jalapeños and add some diced green and red peppers. 
  • Be sure to finely chop the onion, peppers, and cilantro. Try to get them about the same size as the corn kernels for the best dipping experience. 
  • Allow the salsa to chill covered in the refrigerator for at least 30 minutes before serving. This gives all the flavors time to marinate together. It gets better and better with time!

Nutrition

Calories: 48kcalCarbohydrates: 10.1gProtein: 1.8gFat: 0.7gSaturated Fat: 0.2gSodium: 347mgPotassium: 246mgFiber: 2.1gSugar: 2.8gCalcium: 17mgIron: 2mg
Keyword dip
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Corn Salsa Recipe from Chipotle

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