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This copycat recipe for Chipotle’s corn salsa tastes just like the original. Add it to your favorite tacos, serve it as an appetizer, or make a copycat version of Chipotle burrito bowls the kids will love. This easy corn salsa tastes slightly sweet, slightly smoky, and as spicy as you’d like it to be.
Looking for other homemade salsa or Mexican-inspired recipes? Try this healthy guacamole, peach mango salsa, healthy fruit salsa, or mango pineapple salsa.
Chipotle Mexican Grill is infamous for their flavor-packed bowls featuring fresh corn salsa, creamy sour cream, grilled chicken and steak, and all the toppings.
I never forget the roasted chili corn salsa when I order a bowl or salad. It’s one of my favorite toppings!
Why You’ll Love Easy Copycat Chipotle Corn Salsa Recipe
- Simple recipe: With just 7 ingredients total and a few simple steps, it comes together in minutes.
- Perfect addition to taco night: It’ll become one of your favorite toppings for tacos.
- Healthy salsa: This simple salsa recipe is low-calorie and full of your daily values of vitamins and dietary fiber.
- Versatile: Fresh salsa is a great thing to bring to parties. It works as the perfect appetizer or side dish.
Do you like copycat recipes? Next time, try our Copycat Panera Autumn Squash Soup, CAVA Honey Harissa Chicken Bowls, or Sweetgreen Harvest Bowls.
Grab These Ingredients
Here are the simple ingredients for this copycat Chipotle corn salsa recipe. Most are pantry staples and easy (and affordable) to find in a local grocery store. Jump down to the recipe card for exact measurements.
- Poblano pepper: Chipotle’s TikTok video for their corn salsa didn’t include a roasted poblano pepper. However, the recipe on their website includes poblano as an ingredient – and as someone who’s eaten their corn salsa hundreds of times, I know it’s in there. Omit this if you’d like, but I think it’s the best part!
- Corn kernels: Ears of fresh sweet corn are recommended, but frozen yellow corn or canned corn will work as well.
- Jalapeño pepper: seeded and diced small
- Fresh cilantro: buy the large bunch from the produce wall. Learn how to keep cilantro fresh if you aren’t making it right away or have extra.
- Red onion: diced small
- Kosher salt: To taste.
- Lime juice: Fresh squeezed is best. The citrus juice evens out the heat of the jalapeño peppers.
- Corn chips: The best way to enjoy a delicious salsa is with chips.
How to Make Copycat Chipotle Corn Salsa
The full printable recipe with detailed instructions is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This Chipotle corn salsa copycat recipe is really easy and these step-by-step instructions will make sure it turns out every time.
Prepare corn and poblano. Broil the corn and poblano peppers on a baking sheet and broil on high for 10 minutes, flipping every 2-3 minutes. Remove them from the oven and immediately place the poblano pepper in a bowl, covering it with plastic wrap to steam it. Allow the corn to cool slightly.
Toss the remaining ingredients. Remove the corn from the cob and add it to a medium bowl with the remainder of the ingredients, including the diced poblano pepper. Add a generous amount of kosher salt and the lime juice and toss to combine.
Pro tip: always taste and add more salt and lime juice as needed.
Recipe FAQs
Poblano peppers, also known simply as poblanos, are a type of chili pepper that is commonly used in Mexican cuisine. They are named after the Mexican state of Puebla, where they are believed to have originated. Poblanos are known for their rich, earthy, and slightly smoky flavor, which sets them apart from many other chili pepper varieties. They have a mild to medium level of spiciness and are typically milder than jalapeño peppers.
Chipotle uses sweet white corn as the key ingredient for their sweet corn salsa.
Red chili salsa is the spiciest salsa that Chipotle offers.
Recipe Variations
- Add green bell peppers for extra crunch or substitute the poblano with them if you prefer a milder taste.
- Add lemon juice on top of the lime juice or in place of it.
What to Serve with Chipotle Corn Salsa
- Vegan cashew queso and your favorite tortilla chips make a great addition to a spread of appetizers.
- Serve it over instant pot carnitas or authentic carne asada tacos.
- Have it overtop cooked white rice with Mexican shredded beef.
- Chase it down with a margarita. This cucumber margarita is one of our favorites.
Freezing and Storing Tips
Meal prep this dish by roasting the corn and poblanos and chopping up the onion, cilantro, and jalapeno. Mix it all together the next day and serve with tortilla chips and easy healthy guacamole.
Store the salsa in an airtight container in the fridge for up to 1 week.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Corn Recipes
If you like this recipe, you’ll love our fresh summer corn salad.
This Mexican street corn pasta salad has all of the flavors of elote, put into a delicious pasta salad recipe.
In the mood for something warm? Try our instant pot corn chowder with sweet cornbread muffins.
Copycat Chipotle Corn Salsa Recipe
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Ingredients
- 1 poblano pepper (Note 1)
- 3 cups corn kernels (about 3 fresh ears of corn, recommended) (frozen or canned work too)
- 1 jalapeno pepper seeded and diced small
- 1/4 cup finely chopped fresh cilantro 1 large bunch
- 1/2 cup red onion diced small
- Kosher salt to taste
- 1/4 cup fresh lime juice (2-3 limes)
- Corn chips for serving
Instructions
- Preheat the oven to broil. Place the corn and poblano on a baking sheet and broil on high for 10 minutes, flipping every 2-3 minutes. You could also grill them both on an open flame, either outside or inside on a grill pan, for 10 minutes, flipping every few minutes. If you’re using frozen corn, heat it according to the package directions. Or drain and rinse the canned corn.
- Remove them from the oven and immediately place the poblano in a bowl and cover it with plastic wrap to steam it. Allow the corn to cool slightly. Now is a good time to chop and prep the rest of the ingredients.
- Add the jalapeno, cilantro, and red onion to a large bowl. Remove the corn from the cob with a sharp knife or a corn peeler and add it to the bowl. Add a generous amount of kosher salt and the lime juice and toss to combine.
- Remove the poblano pepper and transfer it to a cutting board. Dice small and add it to the corn salsa. Toss to combine, taste, and add more salt and lime juice as needed.
- Serve right away or store in an airtight container in the fridge for up to 1 week.
Notes
Video
Equipment
- Baking Sheet
- Large or medium bowl
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
