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.
Servings 10 servings (1/2 cup each)
- 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
- 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, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
- 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:
- 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.
- Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 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. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
- Cilantro. Omit or sub parsley if you don't like cilantro.
- 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, 1/2 teaspoon chili powder, 1/8 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 3/4 cup Cotija cheese.
Serving: 0.5cup | Calories: 75kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 247mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 23mg | Calcium: 6mg | Iron: 1mg