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This Chipotle corn salsa recipe is easier than you think! Sweet and tangy with just the right kick, it’s perfect for Taco nights and more.
Sweet, zesty, and with just enough heat to keep you coming back for more, this copycat recipe for Chipotle’s crowd-favorite corn salsa went viral for a reason.
You can easily make it at home, and with our version, you don’t even need to stress about roasting on an open flame.
Whether with chips or on a spoon straight from the bowl, this roasted corn salsa is packed with that sweet-spicy goodness that never misses.
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This chili corn salsa could rival the vegan street corn salad any day. But if you ask me, they both deserve a spot in this Mexican charcuterie board!
Why You’ll Love This Chipotle Corn Salsa Recipe
- This Chipotle corn salsa copycat is adaptable. Substitute the simple ingredients as needed!
- This corn salsa is versatile and can be enjoyed as an appetizer or side dish.
- You can make this Chipotle corn salsa recipe in advance, and it’ll taste even better!
Ingredients And Substitutions
Frozen sweet corn – This copycat Chipotle corn salsa recipe roasts the corn instead of the pepper to get all those crave-worthy roasted flavors without the work. We used thawed frozen corn for the best flavor and texture, but canned corn also works.
Red onion – Adds color, texture, and its sharp, slightly sweet flavor goes well with the frozen corn salsa. A clove or two of garlic will also be delicious!
Poblano pepper – Adds just the right level of heat. For a deeper, smoky flavor, use roasted poblano pepper.
Jalapeno pepper – For a little extra kick. The amount to use is up to you!
Cilantro – A must-have ingredient for this copycat Chipotle corn salsa. If you’re not a fan of fresh cilantro, use parsley.
Lemon juice – Lends tanginess to help the delicious flavors of the salsa come together. You can combine it with fresh lime juice as well!
Kosher salt – A bit of saltiness balances the sweetness of the corn salsa. You can also season your salsa with smoked paprika or cumin.
Tortilla chips – For scooping this Chipotle favorite. You can also serve your spicy corn salsa with cotija cheese!
Tips For Making This Recipe
Roast Your Pepper
For a roasted chili corn salsa, grab your poblano pepper with tongs and roast it on an open flame on your stovetop for 3 to 4 minutes. Once blackened, transfer the pepper to a bowl, cover it with plastic wrap, and let it rest for 10 minutes before you peel, deseed, and chop it.
Adjust Its Spice Level
For a milder, kid-friendly Chipotle corn salsa recipe, use half the amount of peppers or substitute them with bell peppers. But if you want more kick, use serrano pepper instead of jalapeno pepper.
Prep Your Corn
Thaw the frozen corn under running water, then pat it dry before use. If using canned corn, drain it well. You can also cut fresh kernels from a cob and roast them until golden brown.
Chipotle Corn Salsa Copycat Recipe FAQs
What kind of corn does Chipotle use for their corn salsa?
White corn will give your salsa the closest taste and texture to the restaurant version. However, yellow corn also works.
Does Chipotle use frozen or canned corn?
According to employees, Chipotle uses frozen corn for their salsa.
Can I use fresh corn instead of frozen?
Absolutely! You can roast the fresh corn kernels or boil the ears of corn, then cut the corn from the cob.
What can you serve with corn salsa?
Can you make this copycat Chipotle corn salsa recipe ahead of time?
Of course, and it will even taste better as the flavors blend together! Just transfer your Chipotle corn salsa to an airtight container and refrigerate for up to 5 days.
More Delicious Mexican-Inspired Recipes
- Instant Pot Churro Bites
- Mexican Hot Chocolate Mousse
- Salsa Tatemada
- Vegan Enchiladas
- Homemade Vegan Taquitos
I found this recipe for Mexican Corn on the Cob that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Chipotle Corn Salsa Recipe
Equipment
Ingredients
- 1 cup frozen sweet corn, thawed
- 1/2 cup red onion, finely diced
- 1/2 cup poblano pepper, seeds removed and minced
- 1 tbsp jalapeno pepper, seeds removed and minced
- 1 tbsp cilantro, finely chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- Tortilla chips for serving
Instructions
- Gather the ingredients.
- Preheat the oven to 350°F.
- Place the corn in a baking dish and roast in the oven for about 10 minutes.
- Transfer the roasted corn to a large mixing bowl.
- Add the onion and peppers.
- Add the cilantro, lemon juice, and salt.
- Mix until combined.
- Enjoy your Chipotle corn salsa with tortilla chips!
Notes
- For a roasted chili corn salsa, grab your poblano pepper with tongs and roast it on an open flame on your stovetop for 3 to 4 minutes. Once blackened, transfer the pepper to a bowl, cover it with plastic wrap, and let it rest for 10 minutes before you peel, deseed, and chop it.
- For a milder, kid-friendly Chipotle corn salsa recipe, use half the amount of peppers or substitute them with bell peppers. But if you want more kick, use serrano pepper instead of jalapeno pepper.
- Thaw the frozen corn under running water, then pat it dry before use. If using canned corn, drain it well. You can also cut fresh kernels from a cob and roast them until golden brown.
Nutrition
PIN FOR LATER!
