Corn Salsa Recipe from Chipotle (EASY to make!)
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.
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! 🌽😋
Ingredients for Corn Salsa Recipe from Chipotle
Here’s what you’ll need to create this delicious roasted chili-corn salsa.
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!
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.
FAQs about making Roasted Chili-Corn Salsa:
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Corn Salsa Recipe from Chipotle (EASY to make!)
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
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