Chipotle Corn Salsa Recipe (Copycat)
A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe has two chilis (one of them roasted!) and plenty of 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.
The Sweetest Corn
I’ve been making this recipe with fresh corn for years, but I was doing it all wrong! One kind commenter told me that Chipotle actually uses FROZEN corn, and a friend who works there also confirmed the same. So. Shuck no more, my friends.
The Poblano Peppers
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.
Find all of the Chipotle Copycat Recipes on this site. Or, click here to subscribe to emails and receive all the recipes in a beautiful mobile-friendly eBook, FREE!
• Chipotle Chicken • Chipotle Steak • Chipotle Barbacoa (beef) • Chipotle Carnitas (pork) •
• Chipotle Sofritas (tofu) • Chipotle Cilantro Lime Rice • Chipotle Black Beans • Chipotle Pinto Beans •
• Chipotle Fajita Vegetables • Chipotle Guacamole • Homemade Tortilla Chips •
• Chipotle Tomato Salsa (mild) • Chipotle Corn Salsa (medium) • Chipotle Tomatillo Salsa (medium) •
• Chipotle Hot Salsa (hot) • Chipotle Honey Vinaigrette (salad dressing) •
Save this Chipotle Corn Salsa to your “Appetizers” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Chipotle Corn Salsa Recipe (Copycat)
- 2 (12 ounce) bags frozen corn
- ½ cup red onion finely chopped
- 2 jalapeno peppers stemmed, seeded, and finely chopped
- 1 Poblano pepper roasted and finely chopped
- 1/4 cup fresh cilantro finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
Cook corn according to package directions. Spread on a baking sheet to cool.
To a large bowl, add cooled corn, red onion, jalapeno peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt.
Chipotle uses white sweet corn, but feel free to substitute yellow sweet corn. To have the same texture as Chipotle’s salsa, do not substitute frozen corn.
Adapted from ChipotleFan.
This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.