Copycat chipotle corn salsa in a bowl with tortilla chips in the background
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Copycat Chipotle Corn Salsa

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This copycat Chipotle corn salsa is so good! Serve it as a salsa with chips, as an accompaniment to a burrito bowl or even eat this corn salsa as a side!

I’ve probably made this Copycat Chipotle Corn Salsa recipe more times than I’ve tied my shoes. Obsessed? Maybe a little. But can you blame me? It’s the ultimate combo of sweet corn, a hint of heat from the peppers, fresh cilantro, and citrus tang. It’s like they all got together and decided to create the most addictive corn salsa EVER.

Overhead shot of copycat chipotle corn salsa in a bowl, with tortilla chips and a plate with more corn next to it

Have you ever found yourself at Chipotle, fork deep in a burrito bowl, thinking, “Man, I wish I could whip this corn salsa at home”? Well, guess what? Now you can! This easy Chipotle corn salsa is so simple (ready in 1 hour tops), yet so packed with flavor, that it’ll have your friends and family wondering if you’ve got a Chipotle employee secretly hidden in your kitchen. It tastes just like the real thing!

Copycat Chipotle Corn Salsa Overview

Cuisine Inspiration: Mexican-American
Number of Ingredients: 7 (excluding salt)
Total Cook Time: 1 hour
Primary Cooking Method: Roasting and mixing
Dietary Info: Vegan, Vegetarian, Gluten-Free, Low-Fat
Key Flavor: Fresh, sweet, and mildly spicy
Skill Level: Beginner

Notable mentions

  • Quick and Easy to Make: The hardest part of this recipe is waiting for that poblano pepper to roast in the oven. Once that’s done, it’s just a chopping and mixing game. You’ll be salsa-ready before you know it, with plenty of time to dream about your next Chipotle visit.
  • Freshness Overload: Packed with fresh ingredients like cilantro, lime, and lemon juice, this salsa is a burst of freshness in every bite. Who knew eating your greens (and reds, and yellows) could taste this good?
  • Health in Every Scoop: Eating healthy doesn’t mean skimping on flavor. This salsa is a powerhouse of nutrients, and it’s so delicious you’ll forget it’s good for you.
  • Versatility at its Best: This salsa it’s not just for dipping chips (although that’s a pretty solid choice). It’s great for topping your burrito bowls, tacos, burritos, salads, and more.
  • Big Batch, No Problem: If you have a bunch of hungry friends or a big family gathering, this copycat Chipotle corn salsa recipe is perfect for scaling up.

Ingredients to make Copycat Chipotle Corn Salsa

  • Poblano Pepper: Just one, roasted and deseed. This guy is the secret ingredient of this recipe, bringing a unique, mild heat to our salsa.
  • Frozen Sweet Corn: Yes, frozen! It’s so convenient and tastes amazing in this salsa. You’ll just have to prepare it according to the directions on the package. Plus, having frozen corn means you’ll always have corn on hand for other recipes.
  • Onion: Diced. It’s like the backbone of flavor in so many recipes, and this salsa is no exception.
  • Jalapeño Peppers: Don’t forget to deseed and dice them! They bring the zing without setting your mouth on fire (unless you want that, then leave some seeds in!).
  • Fresh Cilantro: This is the herb that gives all the fresh, zesty vibes to the mix.
  • Lemon and Lime Juice: Corn salsa wouldn’t be corn salsa without these two. They brighten everything up.
  • Salt: To taste. Sprinkle, taste, and sprinkle some more until it’s just right.
Copycat chipotle corn salsa in a bowl next to fresh cilantro, a serving of corn with tortilla chips in a silver plate, and tortilla chips in parchment paper

How to make Copycat Chipotle Corn Salsa

  1. Start by roasting the poblano pepper. Preheat your oven and place the pepper on a parchment-lined baking sheet.
  2. Roast for about 40 minutes, turning occasionally, until the skin is charred and looks wrinkled.
  3. Once roasted, let the pepper cool. When it’s cool enough to handle, peel off the skin and discard it along with the stem and seeds. Finely dice the pepper and set it aside.
  4. Prepare the corn by cooking it according to the package instructions, then drain it well and transfer it to a large mixing bowl.
  5. To the bowl of corn, add the diced poblano pepper, onions, jalapenos, cilantro, lemon juice, lime juice, and a pinch of salt.
  6. Stir everything together until fully combined. Do a taste test and adjust the salt as needed.
A step by step image collage on how to make copycat chipotle corn salsa with poblano pepper baked and deseed, ingredients prepped in bowls, and mixing the ingredients with the corn
  • Experiment With Peppers: Want to turn up the heat or mellow it down? Swap out those jalapeños for serrano peppers if you’re feeling daring, or go for bell peppers for a milder vibe. And hey, why not throw in a chipotle pepper? It’s the right fit for this recipe… Don’t make me tell you why!
  • Try Different Onion Varieties: You can stick with the classic red or yellow onion, or you can try white onions for a sharper taste. Even green onions could add a nice, mild crunch to your copycat Chipotle corn salsa.
  • Throw In Some Beans: Toss in a can of black beans or pinto beans, drained and rinsed. It’ll transform your salsa into a more filling side dish.
  • Use Fresh Corn: Although Chipotle uses frozen corn, if you’ve got fresh corn, you’re in for a treat! Swap the frozen for kernels cut straight off the cob. Boil or grill them to bring out their natural sweetness and add a bit of that irresistible crunch.
  • Add More Veggies: Chop up some ripe tomatoes for a juicier salsa, or add diced zucchini for an extra veggie boost. It’s a great way to play with different textures and flavors.

Tips for making the best homemade chipotle corn salsa

  1. Chop You Greens Small: When prepping your veggies for this salsa, think small. Finely chopping the onions, peppers, and cilantro not only makes every scoop more flavorful but also ensures a perfect blend in every bite.
  2. Let the Salsa Rest: Once you’ve mixed everything together, let it sit for a bit before serving. This rest time allows the flavors to mingle and deepen, making your salsa go from good to ‘can’t-stop-eating-this’ great!
  3. Gentle on the Juice: When adding lemon and lime juice, start with a light hand. You can always add more, but you can’t take it back.
  4. Don’t Rush the Roasting: Getting that nice char on the poblano pepper is key for a deep, smoky flavor. Keep an eye on it, turning occasionally for an even roast. Trust me, it’s worth the extra attention!
Close up of a serving of copycat chipotle corn salsa with tortilla chips in a silver plate, with more corn in a bowl in the background

How to store Corn Salsa

Storing any leftover corn salsa is a breeze! Simply transfer it to an airtight container and pop it in the fridge. This way, it stays fresh and ready for your next snacking session.

How long will Corn Salsa last in the fridge?

In the fridge, your homemade Chipotle corn salsa will stay fresh and tasty for about 3 to 5 days. Just make sure to give it a good stir before serving again.

Can i freeze This easy chipotle corn salsa?

You can, but I wouldn’t. The texture might not be pleasant, you’d be freezing the corn twice, and the salsa will have some liquid I’d imagine it would thaw a soggy mess.

What to serve with Copycat Chipotle Corn Salsa

  • Tacos: Spoon this salsa over your favorite tacos. Whether it’s tacos al pastor, fish, chicken, or veggie, this salsa will fit right in your taco Tuesday!
  • Quesadillas: Next time you’re making quesadillas, remember this salsa. It’s the perfect partner, adding a fresh, juicy contrast to the gooey, melted cheese.
  • Burrito Bowl: Chipotle’s burrito bowls are amazing, but a homemade burrito bowl with a generous scoop of this corn salsa and this Copycat Chipotle Cilantro Lime Rice? Life changing.
  • Chicken: Got some of my Copycat Chipotle Chicken? This corn salsa is its soulmate, seriously. It’s even really good with BBQ chicken!
  • Tortilla Chips: Don’t forget the classic – tortilla chips! Scoop up this salsa with a crispy chip for a simple yet satisfying snack.

Frequently asked questions

Can I use canned corn instead of frozen?

If you’re in a pinch, canned corn works just fine. Just drain it well and give it a quick rinse before adding it to the mix.

What’s the best way to deseed jalapeños without burning my hands?

Pro tip: Use gloves while handling jalapeños to avoid any spicy surprises later. If you don’t have gloves, coat your hands with a bit of oil before chopping, and be sure to wash your hands thoroughly afterward.

Can I use bottled lemon and lime juice?

Fresh is best for flavor, but if you don’t have it on hand, bottled juice can work too. Keep in mind that bottled juices sometimes have a more concentrated, less fresh taste, so you might want to use a little less than the recipe calls for.

Close-up of a hand holding a tortilla chip with a scoop of copycat chipotle corn salsa, and a glass bowl full of corn salsa in the background

This Copycat Chipotle Corn Salsa is so spot-on, you’ll feel like you’re actually eating at Chipotle! The sweet corn mingling with the peppers, the cilantro, the citrus… It’s a combination that screams, “more, please!” But let me warn you, this salsa has a way of disappearing fast. So make sure to whip up an extra batch – or two!

More Copycat recipes:

I want to hear from you! If you try this easy Copycat Chipotle Corn Salsa recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

Close up of copycat chipotle corn salsa in a bowl
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Copycat Chipotle Corn Salsa

This copycat Chipotle corn salsa is so good! Serve it as a salsa with chips, as an accompaniment to a burrito bowl or even eat this corn salsa as a side!
No ratings yet
Author Jackie
Servings 10 servings
Course Side Dish
Calories 94
Prep Time 20 minutes
0 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1 poblano pepper
  • 2 lb frozen sweet corn
  • ½ cup onion diced
  • 2 jalapeno peppers deseeded and diced
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  • Start by roasting the poblano pepper. Preheat your oven to 400°F and place the pepper on a parchment-lined baking sheet. Roast for about 40 minutes, turning occasionally, until the skin is charred and looks wrinkled.
  • Once roasted, let the pepper cool for about 10 minutes. When it’s cool enough to handle, peel off the skin and discard it along with the stem and seeds. Finely dice the pepper and set it aside.
  • Prepare the corn by cooking it according to the package instructions, then drain it well and transfer it to a large mixing bowl.
  • To the bowl of corn, add the diced poblano pepper, onions, jalapenos, cilantro, lemon juice, lime juice, and a pinch of salt.
  • Stir everything together until fully combined. Do a taste test and adjust the salt as needed.

Notes

  1. Chop You Greens Small: When prepping your veggies for this salsa, think small. Finely chopping the onions, peppers, and cilantro not only makes every scoop more flavorful but also ensures a perfect blend in every bite.
  2. Let the Salsa Rest: Once you’ve mixed everything together, let it sit for a bit before serving. This rest time allows the flavors to mingle and deepen, making your salsa go from good to ‘can’t-stop-eating-this’ great!
  3. Gentle on the Juice: When adding lemon and lime juice, start with a light hand. You can always add more, but you can’t take it back.
  4. Don’t Rush the Roasting: Getting that nice char on the poblano pepper is key for a deep, smoky flavor. Keep an eye on it, turning occasionally for an even roast. Trust me, it’s worth the extra attention!

Nutrition

Calories: 94kcal, Carbohydrates: 21g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 2mg, Potassium: 243mg, Fiber: 3g, Sugar: 5g, Vitamin A: 341IU, Vitamin C: 20mg, Calcium: 7mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Mexican

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