A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made with roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for use fresh corn on the cob.

Chipotle corn salsa in a serving bowl.

This corn salsa comes together pretty smoothly, and because it doesn’t have any dairy or mayo, it’s great for backyard barbecues. By the way, corn chips are mandatory with this recipe! They scoop up the salsa perfectly, without any drips.

Recipe ingredients:

Labeled chipotle corn salsa ingredients in various bowls.

Ingredient notes:

  • Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
  • Roasted poblano peppers: Turn the flame of a gas stove to HIGH. Using tongs, place the pepper directly over the flame until the skin is charred and blistered, turning occasionally, about 2 to 3 minutes. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes. Rub off and discard the blackened skin. Lay pepper flat and cut out stem, remove seeds and membranes, and finely chop.
  • Cilantro. Omit or sub parsley if you don’t like cilantro.

Step-by-step instructions:

  1. Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very charcoal or gas grill for 3 to 5 minutes.
    Poblano pepper being roasted on top of a stove.
  2. Transfer to a bowl and cover tightly with plastic wrap, so the hot peppers can steam a bit. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
    Poblano pepper covered in a bowl.
  3. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin.
    Poblano pepper in a bowl.
  4. Lay the pepper flat, remove stem and seeds, and finely chop.
    Poblano pepper on a wood cutting board.
  5. Cook the frozen corn according to the package instructions. Usually, that means using a big pot of boiling salted water for a couple minutes. Spread out the hot corn on a baking sheet to cool while you prepare the other vegetables.
    Corn on a baking sheet.
  6. In a large bowl, add the corn, minced roasted poblano peppers, red onion, cilantro, jalapeño peppers, and lemon and lime juice together in a big bowl. Then season to taste with salt and pepper.

Recipe tips and variations:

  • Roasted corn: Chipotle doesn’t roast their corn, but that doesn’t mean you can’t! Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 to 40 minutes.
  • Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice.
  • Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious!
  • Mexican Corn Salad: To convert your corn salsa into corn salad, in a large bowl combine 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 minced cloves garlic, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste. Add a full batch of the corn salsa recipe below, toss to combine, and sprinkle with ¾ cup Cotija cheese.

Chipotle corn salsa in a serving bowl.

More Chipotle copycat recipes:

Chipotle corn salsa in a black bowl.

Chipotle Corn Salsa (Copycat)

A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for fresh corn. 
4.98 from 75 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 10 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 75

Ingredients 

  • 24 ounces frozen corn (see note 1)
  • 1/2 cup red onion finely chopped
  • 1 large roasted poblano pepper peeled and finely chopped (see note 2)
  • 2 jalapeño peppers stemmed, seeded, and finely chopped
  • 1/4 cup fresh cilantro finely chopped (see note 3)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • Salt
  • tortilla chips for serving

Instructions 

  • Cook corn according to package directions. Spread on a baking sheet to cool.
  • To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.

Recipe Video

Notes

  1. Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
  2. Roasted poblano peppers:
    1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
    2. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
    3. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
    4. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
  3. Cilantro. Omit or sub parsley if you don't like cilantro.
  4. Roasted corn: Chipotle doesn't roast their corn, but that doesn't mean you can't! Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 to 40 minutes.
  5. Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice. 
  6. Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious!
  7. Mexican Corn Salad: To convert your corn salsa into corn salad, in a large bowl combine 2 tablespoons mayonnaise, 2 tablespoons sour cream, 2 minced cloves garlic, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste. Add a full batch of the corn salsa recipe below, toss to combine, and sprinkle with ¾ cup Cotija cheese.

Nutrition

Serving: 0.5cupCalories: 75kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 247mgFiber: 2gSugar: 1gVitamin A: 118IUVitamin C: 23mgCalcium: 6mgIron: 1mg
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Comments

  1. Absolutely love this. I added a cucumber and trying it with blackened salmon. Can’t wait. Almost as good as chipotle.5 stars

  2. Absolutely loved this recipe. I’m actually making another batch right now! It’s refreshing and has an amazing flavor to it. I didn’t add as many jalapeños only because I didn’t want as much heat to it but other than that, I pretty much stuck to the recipe. I may of added a bit more lemon juice… that was because I added too much salt and had to balance it out. It was a huge hit with the family!5 stars

  3. I made a complete chipotle meal for my son and his wife (her birthday dinner. We had chicken, steak, white line cilantro rice, pinto and black beans, guacamole Abe my favorite… the corn salsa. I omitted one jalapeño and I used fresh corn and roasted them on the stove. It was DELICIOUS! I’m sad I gave them most of the leftovers… the sides anyways. I now need to make more. I may use the frozen corn… it will be quicker and try it in the oven to roast the kernels a bit, it brings the flavor out so nicely. This meal is a lot of work but for all the leftovers there were… I guess it was worth it. This is definitely worth a remake.5 stars

  4. this was amazing. I used 1 can of corn with a little salt and roasted a red bell pepper (I used half of it), added a tiny bit of diced jalapeno. Diced up 1/4 cup red onion & some cilantro & put it all in my burritos. I added lime when I made up the burritos. Would be great to double the recipe next time. So 2 cans of corn etc… Delicious. Thanks so much!!!

    Melissa5 stars

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