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!

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!

This copycat chipotle corn salsa is a bit spicy thanks to the jalapeno and poblano. Roasting the poblano 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 then dice.

How to make Chipotle Corn Salsa

In a medium bowl add all of the ingredients including the diced roasted poblano pepper. Toss to combine. Season with salt and pepper to taste and serve!

Copycat Chipotle Corn Salsa mixed together in white bowl

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.

Ways to use this salsa

What to serve with Chipotle Corn Salsa

Copycat Chipotle Corn Salsa

Storage Instructions

Leftover corn salsa can be stored in an airtight container in the refrigerator for up to 5 days.

Corn Salsa Recipe mixed together in bowl

Here are more Mexican recipes to try!

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Chipotle Corn Salsa

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6

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! 

Ingredients

  • 1 poblano pepper
  • 16 ounces super sweet corn, thawed
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, diced
  • 1 jalapeno, deseeded and diced
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • salt and pepper, to taste

Instructions

Images:

Roast Poblanos

  • 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 then dice.

Combine Salsa Ingredients

  • In a medium bowl add all of the ingredients including the diced poblano pepper.
  • Toss to combine. Season with salt and pepper to taste and serve!
Nutrition Facts
Chipotle Corn Salsa
Amount Per Serving
Calories 85 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 243mg7%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 390IU8%
Vitamin C 28mg34%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Chipotle Corn Salsa, Chipotle Recipes, Copycat recipes

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