Chipotle Corn Salsa Recipe

If you’ve been searching for a copycat recipe for Chipotle Corn Salsa, your search stops here my friend. I have the exact recipe you were looking for. I always get extra corn salsa when I order chipotle bowls. This stuff is so good! It’s delicious with a side of tortilla chips as well. Now the best part is I can make it at home with a fraction of the price. And I can save a drive to Chipotle as well. All I need is a very few, easy-to-find ingredients.

Chipotle makes Corn salsa in-house. The corn comes frozen. They are, I believe, already cooked before frozen. And they always use sweet white corn. Poblano peppers also come with corn. They only have to prep the rest of the ingredients and mix them.

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Ingredients Info

Corn

Chipotle uses sweet white corn only in their Corn salsa recipe. Some people say they do taste different when you use white corn vs yellow corn. I honestly don’t find much of a difference. But I do find a slight difference when I use frozen white corn vs canned white corn. But honestly, it’s not that significant. So I think both are fine for this recipe.

If you use frozen white corn, cook it according to package instructions (microwave or stove-top) and then mix the corn with the rest of the ingredients.

If you use canned white corn, drain it completely and then mix it with the rest of the ingredients.

Poblano Peppers

Omg, this adds so much flavor. Especially when you char grill it. You can also air fry …………………….. until the skin turns brown. Then keep it covered as it makes it easier to remove the skin. Problano peppers aren’t very spicy so you can add more if you like.

Jalapeno Peppers

Add heat to the Corn Salsa. You can adjust the amount of Jalapeno you use in the recipe. That’s the best part about making it at home right? You have all the control.

Red Onion

Adds freshness, crunch, and flavor.

Cilantro

Makes the salad refreshing and flavorful. Chop them fine so mix them well with the other ingredients.

Citrous Juice

Chipotle uses a mix of lemon and lime juice. But if you don’t have both of them available, one would just work fine.

Salt

The salsa would taste so bland without salt. But be careful, some canned corn is already salted. In this case, reduce the amount of salt you use.

Serving Ideas with Chipotle Corn Salsa

• I make this Corn Salsa Recipe specifically for my Chipotle Rice bowls. I add cilantro lime rice or brown rice, add protein (Chicken, Beef, Carnitas, Barbacoa), and then top with this Chipotle-style corn salsa, sour cream, guacamole, and lettuce.
• You can make a burrito with it too. To a large tortilla, add your rice, beans, protein, corn salsa, pico de gallo, and cheese, and then wrap the burrito tightly.
• If you haven’t had a quesadilla with corn salsa, you have to try it when you make this recipe my friend. Top a large tortilla with your choice of protein, top with corn salsa and cheese, and then grill it. This is so good too!
• You can also serve it with some Tortilla chips. A party favorite! I love it with this grain-free tortilla chips that are fried with Avocado oil.
• Great as a side for meat and fish.

I hope you give this easy copycat Chipotle Corn Salsa recipe a try! It’s very budget-friendly and an excellent side dish to serve with many other dishes. If you try it, don’t forget to give me your feedback too.

Print Recipe

Chipotle Corn Salsa Recipe

Author: Roshani Wickramasinghe Cooking Method: Mixing, Roasting Cuisine: Fushion, Mexican, Tex-Mex, United States Recipe Keys: Dairy Free Gluten Free Quick Meals Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 7 mins Cook Time 3 mins Total Time 10 mins

Servings: 4

Description

If you love Chipotle Corn Salsa, You've got to try this copycat recipe. It's so good. And super quick and easy to make. Very budget friendly too! 

Ingredients

Servings

• 1 Poblano pepper (or 2 tbsp of diced roasted poblano pepper for 2 cups corn)

• 2 cup Cooked white sweet Corn (see notes)

• ¹⁄₄ cup Finely diced onion

• 1 tbsp Finely diced Jalapeno (can add more if you like heat)

• 2 tbsp finely chopped cilantro

• ¹⁄₂ tbsp Lemon juice

• ¹⁄₂ tbsp Lime Juice

• ¹⁄₂ tsp salt

Instructions

Roast the Poblano pepper

1. Roast the poblano pepper over direct fire until the skin turns charred and blistered. Put the pepper into a container and cover with a lid. This makes it easier to peel the skin off.  **See notes for other methods to roast a pepper

   

2. When the pepper is cooled down, remove the skin by peeling it. Or you can scrape the skin off with a knife or a spoon. Dice into small pieces. (You only need half of a poblano pepper or 2 tbsps for 2 cups of corn)

   

Make the Salad

1. Add corn, onion, jalapeno, cilantro, and half of the diced Poblano (You only need half of a poblano or about 2 tbsp of diced poblano pepper for 2 cups of corn. If you're doubling/tripling the recipe, adjust accordingly). Also add salt, lime, and lemon juice. Mix well. Taste and adjust the seasonings if needed. Enjoy!

   

Notes

1. Chipotle employees say that they use frozen white corn. If you're using frozen white corn, you can cook them in a pan for about 3 - 4 minutes. Alternatively, you can use fresh corn cooked or canned corn too.
2. Other methods to roast the poblano pepper: You can place it under the broiler and rotate it when the skin blisters. You can also bake or air fry at 400F for about 6 - 8 minutes or until the skin is brown.

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