Roasted peppers, jalapeños, lime juice, onion, and lots of corn are the stars of this Chipotle Corn Salsa With Roasted Chili. Just like the famous corn salsa at Chipotle, this one goes perfectly with chips, burritos, or tacos and is made with just a handful of ingredients!
Love the delicious roasted chili corn salsa from Chipotle? You’re in luck! This bright and bold corn salsa recipe can be made quickly and easily at home. It’s the perfect side when you’re in the mood for something a little different than your standard tomato-based salsa.
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What I love about this easy corn salsa
- Uses fresh ingredients. you can’t beat all the delicious veggies, lime juice, and spice!
- Can be made mild or spicy. Depending on how much heat you like, you can customize this Chipotle corn salsa by making it sweet or hot! (Which makes it better than getting it from Chipotle, in my opinion!)
- No mayo. A great plus when you’re serving this easy corn salsa alfresco in the summertime (hello barbecue season!)
Ingredients
- Corn. I used frozen corn in this recipe, which is also what Chipotle uses. I find it easier than using fresh corn and more flavorful than canned, however, you could use either of those as well here.
- Peppers. You’ll want to use a mix of peppers here for deeper flavor. Many recipes use Poblano peppers but I couldn’t find any so subbed in Pasilla peppers, which are very similar. Roasting the peppers gives them such a nice smokey flavor and cuts down a bit on their heat. Jalapenos (not roasted) are also used and give some extra crunch and spice to this easy corn salsa.
- Spices. Cilantro, ground cumin, and salt add terrific flavor to this frozen corn salsa.
- Onions. I used a mix of scallions and chopped red onion.
- Citrus. A touch of lime juice adds just the right amount of bite to this chipotle corn salsa recipe.
How to make it
This recipe for chipotle corn salsa is really easy. The hardest part is roasting the chili (which really isn’t that hard!) Here’s how to make this copycat corn salsa from Chipotle:
- Start by roasting your pasilla pepper in the oven. This is easy to do and similar to how I roast hatch chilis (see this guide for reference). Simply place your chili on a baking sheet, and pop them into a 400 degrees oven for about 20 minutes. You’ll know they’re ready to come out once the skin starts to blister slightly.
- Once the pepper is finished roasting, remove it from the oven and immediately transfer it to a bowl covered with plastic wrap (alternatively, you could put it into a ziplock bag. Allow it to steam for about 15-20 minutes. This will help to loosen the skin, making it really easy to peel off.
- While your pepper is cooling, roast the corn. I did this on the stovetop in a medium pan for about 6-8 minutes, which gave it a nice flavor. Set aside to cool while you prep your other ingredients.
- Chop the onions, scallions, jalapeno, and cilantro and place them in a medium slice bowl. Add the cumin, salt, and lime juice and stir to combine.
- Peel the pepper. Remove the plastic from the bowl, then remove the chili and carefully peel off the skin. Chop the chili, add it to the bowl with the corn salsa, and mix well to combine.
- Chill the corn salsa in the fridge for about 30 minutes to 1 hour before serving to ensure everything is nice and cold, and the bold flavors have had a chance to blend and develop.
Tips
- Corn. Sauteeing or roasting the corn in the oven gives it a nice flavor. If you prefer to roast it in the oven, spread the kernels onto a baking sheet, set the oven to 400, and roast for about 25-30 minutes, or until the corn is a nice golden brown color.
- Peppers. As I mentioned, I subbed pasilla peppers here instead of poblanos. Another option, if you’re just not up for roasting the peppers, is to use jarred roasted poblano peppers, which can usually be found in most local grocery stores.
- Adjust the spice. You can easily dial the heat up or down for this chipotle corn salsa.
- Make it milder by using red, yellow or orange bell peppers which are much sweeter than the jalapeno and pasilla peppers.
- Make it en Fuego! Use an extra spicy pepper, like a red serrano pepper or habanero for some extra heat and spice.
- Chill the corn salsa. This salsa is best served after it’s had a chance to chill in the refrigerator for a bit. You want the veggies to be cold. Plus, chilling the salsa gives the flavors more time to come together.
- The cilantro is optional. I’m a huge cilantro fan, but if you’re not, feel free to omit it.
- If roasting the chili, wear gloves! The heat from the pasilla or poblano pepper will rub off onto your hand and can really sting if you’re not careful. Always wear gloves when working with the pepper and wash your hands well afterward.
- Dice the veggies well! While some dips are nice when chunky (hello guacamole!), this corn salsa works best when the ingredients are finely diced. After all, the corn is already small and you don’t want large chunks of pepper and onion competing with it!
- Storing. This chipotle corn salsa will stay fresh in an airtight container for about 5-6 days in the refrigerator.
- Add avocado! It’s certainly not necessary and is not how Chipotle serves their corn salsa, but I love adding a bit of chopped avocado when serving this salsa for a bit more texture and flavor.
What to serve with this chipotle corn salsa
There are so many ways you can serve this delicious Mexican corn salsa! Here are some ideas:
- With store-bought or homemade tortilla chips
- On tacos
- In or on burritos
- As a topping for steak, chicken, or pork
- Black beans and rice
- Quesadillas
- Enchiladas
- Burrito bowls
- Baked sweet potatoes
- Stuffed peppers
- Alongside other salsas and guacamole.
More Easy Salsas And Dips!
- 5 Minute Pineapple Salsa Recipe
- Cherry Salsa Recipe
- Chunky Guacamole
- Homemade Tortilla Chips
- Easy 7 Layer Greek Dip
Did you try this Copycat Chipotle Corn Salsa? Let me know what you think in the comments! And don't forget to tag me on Instagram @frontrangefed so I can see your masterpiece!
Recipe
Chipotle Corn Salsa With Roasted Chili (Copycat)
Roasted peppers, jalapeños, lime juice, onion, and lots of corn are the stars of this Chipotle Corn Salsa With Roasted Chili. Just like the famous corn salsa at Chipotle, this one goes perfectly with chips, burritos, or tacos and is made with just a handful of ingredients!
Ingredients
- 12 oz frozen corn
- 4 ½ teaspoon extra virgin olive oil
- ¼ cup red onion
- ¼ cup scallions
- 1 large pasilla pepper
- ½ jalapeno chili, stemmed, seeded and minced
- 2 tablespoon fresh lime juice
- 2 tablespoon cilantro
- ½ teaspoon ground cumin
- salt to taste
- tortilla chips for serving
Instructions
- Roast your pepper in the oven. Place your chili pepper on a baking sheet, and pop them into a 400 degrees oven for about 20 minutes. You’ll know they’re ready to come out once the skin starts to blister slightly.
- Once the pepper is finished roasting, remove it from the oven and immediately transfer it to a bowl covered with plastic wrap (alternatively, you could put it into a ziplock bag. Allow it to steam for about 15-20 minutes. This will help to loosen the skin, making it really easy to peel off.
- While your pepper is cooling, roast the corn. Place the corn into a medium pan and roast on the stovetop over medium heat for about 6-8 minutes. Set aside to cool while you prep your other ingredients.
- Chop the onions, scallions, jalapeno, and cilantro and place them in a medium slice bowl. Add the cumin, salt, and lime juice and stir to combine.
- By now, your pepper should be ready to peel. Remove the plastic from the bowl, then remove the chili and carefully peel off the skin. Chop the chili, add it to the bowl with the corn salsa, and mix well to combine.
- Chill the corn salsa in the fridge for about 30 minutes to ensure everything is nice and cold, and the bold flavors have had a chance to blend and develop.
Notes
- Sauteeing or roasting the corn in the oven gives it a nice flavor. If you prefer to roast it in the oven, spread the kernels onto a baking sheet, set the oven to 400, and roast for about 25-30 minutes, or until the corn is a nice golden brown color.
- Peppers. As I mentioned, I subbed pasilla peppers here instead of poblanos. Another option, if you’re just not up for roasting the peppers, is to use jarred roasted poblano peppers, which can usually be found in most local grocery stores.
- Chill the corn salsa. This salsa is best served after it’s had a chance to chill in the refrigerator for a bit. You want the veggies to be cold. Plus, chilling the salsa gives the flavors more time to come together.
- The cilantro is optional. I’m a huge cilantro fan, but if you’re not, feel free to omit it.
- If roasting the chili, wear gloves! The heat from the pasilla or poblano pepper will rub off onto your hand and can really sting if you’re not careful. Always wear gloves when working with the pepper and wash your hands well afterward.
- Dice the veggies well! While some dips are nice when chunky (hello guacamole!), this corn salsa works best when the ingredients are finely diced. After all, the corn is already small and you don’t want large chunks of pepper and onion competing with it!
- Storing. This chipotle corn salsa will stay fresh in an airtight container for about 5-6 days in the refrigerator.
Tried this recipe?Let me know how it was!
Tom says
Better than Chipotle! Love this corn salsa!!
Sarah Jenkins says
Thanks Tom! So glad you like it!