Chipotle Corn Salsa

Chipotle Corn Salsa (Copycat Recipe!) Loaded with super sweet corn, red onion, cilantro, jalapeno and roasted poblano peppers! This corn salsa taste’s JUST like Chipotle’s only better! I’ve also included an easy 10 minute recipe for roasting your own poblano peppers just like Chipotle does!

Love salsa recipes as much as I do? Give my Pico de Gallo or Corn and Black Bean Salad a try!

Chipotle corn salsa

Who doesn’t love Chipotle?! My husband and I are huge fans of chipotle and have been recreating their burrito bowls at home for years. One of our favorite toppings for the burrito bowl is their chipotle corn salsa! It’s super sweet with a hint of spice and tang from the citrus. It is the perfect topping for burrito bowls, tacos, burritos, salads and more! It’s also perfect served on it’s own alongside homemade tortilla chips for dipping! Far warning that this salsa is addicting!

This copycat chipotle corn salsa has a bit of a kick from the jalapeño and poblano but it is by no means overly spicy. Roasting the poblano pepper adds so much flavor to the salsa and makes this recipe! It gives the salsa a nice smokey flavor and extra kick. Below I will show you how easy it is to roast your own poblanos at home!

Chipotle Corn Salsa Ingredients

• Corn: We used super sweet thawed frozen corn. We found that Chipotles corn was very sweet and the texture was similar to frozen corn not canned. Feel free to use fresh corn in the summer if you have it. Simply cut off of the ear of corn and saute for a couple of minutes until tender. You could also boil it as well until tender.
• Poblano pepper: Gives the salsa a mild heat and smoky flavor. 
• Jalapeno: Adds a nice heat to this chipotle corn salsa recipe.
• Red onion: Or white onion both work. If the flavor of raw onion is too intense for you soak the onion in water to take the bite out of it.
• Cilantro: Gives the salsa a nice freshness and punch of flavor. If you are not a fan of cilantro you can always omit it or substitute fresh chopped parsley instead.
• Lemon juice & Lime juice: The key to making this taste just like chipotle is doing both fresh squeezed lime juice AND lemon juice. The lemon juice is more mellow than the lime juice and adds a nice contrast of flavors. Feel free to substitute one or the other depending on what you have on hand.

How to Roast Poblano Peppers

• Place the poblano on a baking sheet. Broil on high for 5-10 minutes flipping halfway or until the pepper is charred on both sides.

• Immediately remove the poblano from the baking sheet and place in a bowl. Cover with plastic wrap and allow it to rest for 5 minutes.

• Once the poblano is cool enough to handle peel off skin than dice.

How to make Chipotle Corn Salsa

• In a medium bowl add all of the ingredients including the diced roasted poblano pepper.

2. Toss to combine. Season with salt and pepper to taste and serve!

Variations

• Add Garlic! Chipotle’s salsa doesn’t have any garlic (or at least that I could detect) however I love garlic and always like to add it to my recipes so feel free to add 1-2 cloves to the corn salsa.
• Make it kid friendly: Omit the jalapeno and even the roasted poblano pepper to make this kid friendly. I don’t find the poblano pepper to be overly spicy and would personally leave it in if making for my family.
• Bump up the heat: If you do like this salsa with an extra kick add an additional jalapeno. Or keep the seeds in for a super spicy corn salsa.
• Grill the corn! For extra flavor! If you have fresh corn on the cob grill the corn for 15 minutes or so in a 400 degree grill rotating every 5 minutes or so. This will give the corn a nice char and smoky flavor. Once cool cut off of the cob and add to the salsa.
• Roast the corn: Did you know you can roast thawed frozen corn?! Here’s a tutorial on how to roast frozen corn in the oven for extra flavor!

What to serve with Chipotle Corn Salsa

• Shredded Mexican Chicken
• Vegetarian Enchilada Casserole
• Chicken Enchiladas
• Instant Pot Carnitas
• Slow Cooker Mexican Beef
• Barbacoa Beef
• Blackened Salmon
• Refried Black Beans
• Pico de gallo
• Homemade tortilla chips
• Mexican Kale Salad
• Guacamole

Make Ahead and Storage Instructions

Leftover corn salsa can be stored in an airtight container in the refrigerator for up to 5 days. I find this salsa gets even better the longer it sits!

Here are more Mexican recipes to try!

• Shredded Mexican Beef
• Mexican Slow Cooker Stuffed Peppers
• Easy Slow Cooker Mexican Chicken
• Mexican Chicken Rice Bake
• Crispy Slow Cooker Pork Carnitas