A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe has two chilis (one of them roasted!) and plenty of fresh corn for maximum flavor.
This is exactly the right time for you to make this salsa. But I’ll get to that.
I was literally at Chipotle yesterday for my monthly standing lunch date, and I ate piles of their Roasted Chili-Corn Salsa. Then I came home and made more for this post and ate that, too. Not ALL of it. Well, at least not all at once…
There’s no recipe I’d rather be eating right now.
After all, it’s summer time and sweet corn is in season and plentiful. It’s fresh and delicious. And for this recipe, if you really want the full experience, please use fresh corn.
I know there are loads of Copycat recipes already out there and they all use frozen corn and they say it’s just fine. But, if you’re going to make this recipe, make it for real!
Chipotle uses white sweet corn, but it’s okay to use yellow (I did). That’s what I found, so that’s what I used. Incidentally, the Roasted Chili-Corn Salsa name can be better understood like this -> Roasted Chili AND Corn Salsa. The Roasted part applies to the chilis, not the corn. So everyone who is handing out high-fives like candy and talking about Trader Joe’s frozen roasted corn is just barking up the wrong tree. You’ll blanch the corn to remove some starchiness and shock it in ice water to set the color, but that’s it. Save your corn roast for fall.
So we’ve established that the corn isn’t roasted, but the poblano peppers are. This is pretty easy to do. You’ll want to roast 1-2 peppers, depending on their size, to have enough for this recipe (1 will probably do it but you don’t want to come up short).You can roast the peppers in advance and keep them in the refrigerator for a week. Add your surplus to soups, sandwiches, or casseroles.
I wrote a tutorial on the subject, but here is the Cliff Notes version.
Line a baking sheet with aluminum foil (strictly for purposes of a snappy cleanup), then rub the fresh poblano peppers with olive oil. Broil them in the oven until they are wrinkled and charred, about 15 to 20 minutes. Transfer them to a bowl and cover with plastic wrap. Let them hang out for at least 15 minutes. I find it most efficient to start roasting the peppers first, then move on to blanching the corn.
Everything else is pretty standard. This recipe closely mimics Chipotle’s Fresh Tomato Salsa; if you have tomatoes on hand and extra of everything else for this recipe, you can easily make both.
If you’ve never had Chipotle’s Corn Salsa, they consider this their “medium” heat salsa (the Fresh Tomato Salsa is “mild”). Although there are hints of spice from the poblano peppers and the jalapeños, the salsa is overall quite sweet from all the corn. It is delicious on everything, ever. And this is the perfect time of year for it: Summer at the height of corn-harvesting season.
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Yield: 4 servings
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min