Go Back
+ servings
Chipotle corn salsa in a black bowl.
Print

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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 servings (1/2 cup each)
Calories 71kcal

Ingredients

For the roasted poblano peppers:

For the salsa:

  • 24 ounces frozen corn (see recipe notes to substitute fresh corn)
  • 1/2 cup red onion finely chopped
  • 2 jalapeño peppers stemmed, seeded, 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

Instructions

To roast the poblano peppers on the stove (Click here to see more methods):

  • Turn the flame of a gas stove to HIGH. Using tongs, place peppers 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.
  • 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.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Lay pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and finely chop.

To make the salsa:

  • 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. Serve with tortilla chips.

Video

Notes

To substitute fresh corn kernels:
  1. Bring a large pot of water and 1 tablespoon salt to a boil over high heat.
  2. Add 4 cups of kernels (from 6 ears) and boil for 3 minutes.
  3. Drain well and cool on a rimmed baking sheet, then transfer to a large bowl.
To substitute fresh ears of corn:
  1. Bring a large pot of water and 1 tablespoon salt to a boil over high heat.
  2. Add 6 ears of corn and boil for 3 to 5 minutes.
  3. Submerge ears 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.

Nutrition

Calories: 71kcal