Copycat Chipotle Corn Salsa Recipe (2024)

What You’ll Love About Copycat Chipotle Corn Salsa Recipe

• Tastes just like the roasted chili-corn salsa from Chipotle
• Fresh flavors
• Versatile – so many ways to eat it
• Easy to make – takes just 10 minutes prep
• Made with just 7 simple ingredients

Roast poblano peppers. This step may seem like a lot of work, but have no fear, it’s very simple. You’ll char the poblano peppers, then cover them with plastic wrap to steam them, before removing the stems, seeds, and skin.

Prep ingredients. Cook corn if necessary. Dice onion, mince jalapeno, and chop cilantro.

Mix Chipotle chili corn salsa. In a big bowl, mix together the poblano peppers, corn, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt.

FAQs

Can I make this corn salsa with fresh corn?

Yes! You absolutely can. I have used frozen, but if you have fresh, then you can certainly use it! You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels.

Does Chipotle put sugar in their corn salsa?

Chipotle doesn’t add any sugar to their white corn salsa recipe, but they do mention on their website that the sweet white corn has a high sugar content, so it might taste sweeter than regular corn.

Is Chipotle corn salsa vegan?

Yes, Chipotle’s corn salsa is vegan. This copycat recipe is also vegan.

Is corn salsa from Chipotle spicy?

The corn salsa from Chipotle is mildly spicy, but it will of course depend on your heat tolerance. It is made with poblano peppers that are mild, but also includes jalapenos, which are spicier.

If you make this copycat recipe for Chipotle corn salsa at home, you can omit the jalapeno or add extra, depending on your preference.

Is corn salsa healthy?

Well, this question will also get many differing opinions! I think this corn salsa is a delicious way to enjoy fresh produce, something many of us don’t eat enough of! The full nutrition facts can be found below the recipe card.

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Ingredients

UnitsScale

• 2 medium poblano peppers
• 20 oz. (about 4 cups) white + golden corn
• 1/2 cup finely diced red onion
• 1/2 jalapeno
• 1/2 cup chopped cilantro
• 3 Tbsp. lime juice
• 1 Tbsp. lemon juice
• 1 tsp. sea salt
• tortilla chips

1. Preheat broiler to high heat (500 degrees F) and adjust rack to about 6 inches below broiler. Place poblano peppers on a baking sheet lined with foil and broil for 10 minutes, flipping after 5 minutes. You want them to char a bit.
2. Immediately place peppers in a bowl and cover with a plate or plastic wrap to hold in the steam. Let sit for 10 minutes, or until they are cool enough to handle, and remove stem, seeds, and outer skin of pepper and dice. (Outer skin should easily peel or slide off.)
3. Meanwhile, prep ingredients:
   Cook corn according to package instructions or roast.
   Finely dice onion.
   Finely mince jalapeno if using.
   Finely chop cilantro.
4. In a large bowl, mix together corn, poblano peppers, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt.
5. Chill for 30 minutes and adjust sea salt and black pepper to taste.

• Makes about 5 cups corn salsa.
• To use fresh corn: You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels.
• You may need to adjust salt, but it will also depend on how salty your chips are!