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Chipotle Corn Salsa Recipe (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.

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.

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What kind of corn does Chipotle use for their corn salsa?

Chipotle uses frozen corn for their corn salsa. One kind commenter pointed this out to me, and a friend who works there confirmed the same. Until recently, my recipe was written with instructions for fresh corn.

But if you have fresh corn on hand, or if you’ve made this recipe with fresh corn in the past, please carry on!

How to make Chipotle Corn Salsa with fresh corn

Here are my original instructions for using fresh corn:

  1. Bring a large pot of water and 1 tablespoon salt to a boil over high heat.
  2. Add corn and boil for 3 to 5 minutes.
  3. Submerge corn in a large bowl of ice water.
  4. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.

An ear of corn upright with a chef's knife cutting off the kernels from the cob.

While Chipotle’s corn isn’t roasted, 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.

How to Roast Poblano Peppers

  1. Arrange an oven rack 6 inches from the broiler and preheat on HIGH.
  2. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes.
  3. Turn the peppers every few minutes until all sides are blackened.
  4. Transfer to a bowl and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 20 minutes.
  5. Carefully rub off and discard the blackened skin, then remove and discard the stem and seeds.

Chipotle Corn Salsa - the photo on the left shows a green pepper up close, the center photo shows a dried green pepper, and the far right photo shows a chopped green pepper - click on photo for full written recipe

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!

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Chipotle Tomato Salsa (mild) • Chipotle Corn Salsa (medium) • Chipotle Tomatillo Salsa (medium) •
Chipotle Hot Salsa (hot) • Chipotle Honey Vinaigrette (salad dressing) •

Chipotle Corn Salsa - a photo of various colorful ingredients over white rice in a white bowl - click on photo for full written recipe

5 from 15 votes

Chipotle Corn Salsa Recipe (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. 
Course Appetizer
Cuisine Mexican
Keyword corn, mexican, salsa
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 servings (1/2 cup each)
Calories 71kcal
  • 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
  • Salt
  • Tortilla chips for serving
  • 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.

Recipe Notes

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.

Nutrition

Calories: 71kcal