Roasted peppers, jalapeño peppers, lime juice, onion, and lots of corn are the stars of this Copycat Chipotle Corn Salsa Recipe. 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 Mexican Grill? 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.
We've been making this delicious copycat recipe on the regular now that corn is in season. I love it mixed into tacos, rice bowls, salads, and burritos, but a favorite way I've been serving it is as a trio of dips alongside tomato salsa and guacamole. It makes an easy-to-prepare, fun presentation for guests and is the perfect thing to accompany a pitcher of margaritas for a back porch hang. I love that this recipe uses fresh ingredients and that you can really customize the heat by adding more or less spice (which makes it that much better than getting it from Chipotle, in my opinion!
In This Post
Key Ingredients
One of the pest parts of this corn salsa is that you only need a few basic ingredients to make it.
- Corn. During the winter, I typically use frozen corn kernels here, which is also what Chipotle uses. I find frozen corn to be way more flavorful than canned. However, if it's summertime and I'm typically itching to use fresh ears of corn, straight off the cob, which, works just as well.
- Peppers. You'll want to use a mix of peppers here for deeper flavor. Many recipes use a roasted Poblano pepper, but I couldn't find any, so I subbed in Pasilla peppers, which are very similar. Roasting the peppers gives them such a nice smoky 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 juice. A touch of lime juice adds just the right amount of bite to this chipotle corn salsa recipe. (If you don't have lime juice, you can use lemon juice in a pinch.)
How to make this chipotle corn salsa recipe
This recipe is really easy. The hardest part is roasting the chili (which really isn't that hard!).
- Start by roasting your pasilla pepper in the oven. This is easy to do and similar to how I roast hatch chilis. Simply place your peppers on a baking sheet and pop them into a 400-degree oven for about 20 minutes. You'll know they're ready to come out once the skin starts to blister slightly.
- Remove the skin from the pepper. Once the peppers are finished roasting, carefully remove them from the oven using tongs and immediately transfer them to a bowl covered with plastic wrap (alternatively, you could put them into a ziplock bag. Allow them to steam for about 15-20 minutes. This will help loosen the blackened skin, making it really easy to peel off.
- Roast the corn. 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-sized 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 salsa. 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.
Expert Tips
- Roasting the corn. Sautéing 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°F, and roast for about 25-30 minutes, or until the corn is a nice golden brown color.
- Change up the peppers. As I mentioned, I substituted 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, or even a can of green chiles, which can usually be found in most local grocery stores.
- Adjust the spice. You can easily dial the spice level 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 when handling it! The capsaicin from the pasilla or poblano pepper (the stuff that makes them SPICY!) will rub off onto your hand and can really sting if you're not careful. Always wear gloves when working with hot peppers 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! Dicing everything into small pieces ensures variety in every bite and makes it easier to eat!
- Storing. This 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:
- As a dip 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
- Stuffed peppers
- In salads.
- Alongside other salsas and guacamole.
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!
More Easy Salsas And Dips!
- 5 Minute Pineapple Salsa Recipe
- Cherry Salsa Recipe
- Chunky Guacamole
- Homemade Tortilla Chips
- Easy 7 Layer Greek Dip
Recipe
Copycat Chipotle Corn Salsa Recipe With Roasted Chiles
Roasted peppers, jalapeño peppers, lime juice, onion, and lots of corn are the stars of this Chipotle Corn Salsa With Roasted Chile. 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
- Sautee or roast the corn in the oven for a deeper flavor. If you prefer to roast it in the oven, spread the kernels onto a baking sheet, set the oven to 400°F, and roast for about 25-30 minutes, or until the corn is a nice golden brown color.
- If you don't want to roast the peppers, use jarred roasted poblano peppers or a can of green chiles, 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 to prevent the heat from the pepper getting onto your hands.
- Dice the veggies well!
- This chipotle corn salsa will stay fresh in an airtight container for about 5-6 days in the refrigerator.
Nutrition
Calories: 55kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 3mgPotassium: 136mgFiber: 1gSugar: 0.3gVitamin A: 292IUVitamin C: 5mgCalcium: 6mgIron: 0.4mg
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!