ByDonna Elick
6 Comments
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Chipotle Corn Salsais a smoky and slightly sweet side dish made with fresh summer sweet corn. Add a spoonful of the chile corn salsa to all your favorite meals! The fresh corn paired with the diced jalapeno pepper make for the perfect topping!
I love this easy corn salsa. It’s one of my favorite salsas that I eat with just about anything.
Great recipes like this are versatile – and simple, which are two of my favorite things. And the best part? It can be a perfect appetizer as well.
You can add this to your favorite tacos, favorite tortilla chips, pair with corn chips, or make this copycat chipotle corn salsa recipe and eat it with a spoon.
It’s literally the perfect addition where you can adjust the spice level in a delicious way.
You can make this easy copycat recipe by following the simple steps on the recipe card below.
It’s the best corn salsa recipe out there – and so much better than anything that you’ll buy at the local grocery stores!
Chipotle Corn Salsa
A fresh blend of spicy peppers, sweet white kernels, red onion, cilantro, and citrus juice is all you need to make this roasted chili corn salsa!
It’s the perfect recipe to make copycat Chipotle corn salsa right at home. Plus, there’s an easy shortcut that allows you to have it on the table in no time.
Try more homemade versions of your favorites from Chipotle Mexican Grill! I have recipes for theircarnitasand scrumptiously tenderbarbacoa!
Tips for Making Copycat Chipotle Corn Salsa
- Wear gloves.These protect your hands from the oil found in hot peppers and prevent any transfer to sensitive areas like the eyes.
Remove them as soon as you are done prepping the jalapenos and poblanos to avoid any transfer.
- Adjust the heat.For a milder version, remove both the seeds and veins from the jalapenos.
You can also add some sliced grape tomatoes or a dollop of sour cream. Adding adobo sauce creates a nice smokey flavor.
- Use fresh kernels!When it’s in season, roastcorn on the cob in the ovenwith the peppers.
Then, cool and slice off the kernels to use in this Chipotle corn salsa recipe.
- Time-saving tip:Substitute a 4-ounce can of fire roasted diced green chiles for the poblanos.
You’ll have this Chipotle corn salsa ready in under 5 minutes, and it will still taste amazing!
Serving Suggestions
Pair this roasted chili corn salsa with chips for an easy snack or appetizer, or enjoy it as a simple side dish!
It’s also delicious onwalking tacos, burrito bowls, or any of your favorite Mexican dishes.
You could even mix your chile corn salsa with some cooked pasta andshredded chickenfor a light and easy meal!
Kitchen Tools You Will Need
- Baking Sheetlined withaluminum foilfor roasting the peppers.
- Tongs– These grip amazingly well, making it easy to turn the peppers in the oven.
- Mixing Bowl– I like to have a variety of sizes on hand, and this set has them all.
- Quality knivesand a big solidcutting boardmake prepping a breeze and are well worth the investment.
- Citrus Juicer– This gets every last drop out, which makes juicing lemons and limes so much easier.
Chipotle Corn Salsa FAQ
Can I make this corn salsa recipe ahead of time?
Yes! In fact, it’s even better the next day after all of the flavors have had time to meld together.
Store Chipotle corn salsa in an airtight container in the refrigerator and enjoy within 3 to 4 days.
How long does it take to roast peppers in the oven?
This will depend largely on the size and shape of the poblanos, as well as your particular oven.
It typically takes about 20 to 25 minutes total, but watch the color and texture to be sure. They are done when the skin is blistered and browned all over.
What are the best peppers for roasted chili corn salsa?
The mildness of poblanos and the smoky flavor they get when roasted make them the perfect base for this Chipotle corn salsa recipe.
They are also a great starter chile for anyone who is hesitant to cook with them.
How do I store leftovers of this sweet white corn salsa?
I like to add a bit more fresh lime juice, then store the simple ingredients in an airtight container or jar with a lid.
You can also make a big batch of this sweet corn salsa and have it ready and waiting in the fridge as well.
It’s a good idea to make this easy copycat Chipotle corn salsa recipe ahead of time to let the flavors mesh together.
I’ll make it the night before and then dip some of my homemade tortilla chips into it for a fun snack that day.
Enjoy!
With love, from our simple kitchen to yours.
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Other Copycat Chipotle Recipes
Chipotle Corn Salsa (Best Easy Copycat Recipe)
Donna Elick
Copycat Chipotle Corn Salsa tastes just like the spicy corn salsa at Chipotle Mexican Grill! The flavor is out of this world!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Mexican
Method Mixed, Oven
Servings 12
Ingredients
- 2 poblano chile peppers
- 4 cups frozen white sweet corn, defrosted and drained
- 1/2 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 medium jalapenos, finely diced (see notes for suggestions on heat preference)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
Instructions
Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 – 30 minutes (depending on the size of your pepper).
Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes.
Peel the poblanos with your fingers. Careful the peppers are still hot.
Cut them in half and remove seeds.
Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.
Donna’s Notes
If you want to make your salsa less spicy, remove the seeds of the jalapenos. You can also cut the heat by adding sliced grape tomatoes, and or topping with sour cream.
Some people can be sensitive to cutting and removing the seeds from jalapenos. Because of this, I recommend wearing food-safe gloves while cutting. It’s also a great idea to wear glasses if you have them or some kind of protective eyewear. Oils from peppers can be very irritating to skin and eyes, so just be careful and remember to wash your hands very thoroughly after cutting them.
SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!
Nutrition
Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published August 2016, updated and republished March 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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