Copycat Chipotle Corn Salsa Recipe

Copycat Chipotle Corn Salsa Recipe

This copycat Chipotle Corn Salsa is sweet, fresh, and just spicy enough to keep things interesting. Made with corn, roasted poblano pepper, jalapeños, red onion, cilantro, and citrus juice, it’s delicious with tortilla chips or spooned over tacos, burrito bowls, salads, and more.

Meggan’s Notes

If you’ve ever wished you could pile on an extra scoop of Chipotle’s corn salsa, this recipe is for you. It captures the fresh, slightly smoky flavor of the original with simple ingredients you can find at any grocery store. Chipotle uses frozen corn, making this an easy recipe to enjoy year-round, but fresh corn works beautifully when it’s in season.

Why This Recipe Works

• Just like Chipotle: Sweet corn, roasted poblano peppers, jalapeños, cilantro, and citrus recreate the restaurant favorite at home.
• Easy to make year-round: Frozen corn keeps the recipe simple, while fresh corn is a great seasonal option.
• Versatile: Serve with tortilla chips or top tacos, burritos, burrito bowls, nachos, salads, and grilled meats.
• Make-ahead friendly: The flavors continue to develop after a few hours in the refrigerator.

Chipotle Corn Salsa Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Corn: Chipotle uses frozen corn, which makes this recipe quick and convenient. Fresh corn is a wonderful substitute during the summer.
• Poblano pepper: Roasting the poblano adds a subtle smoky flavor without making the salsa overly spicy.
• Jalapeños: Remove the seeds and membranes for moderate heat, or leave some in if you like more spice.
• Cilantro: Love it or leave it. If cilantro isn’t your thing, flat-leaf parsley makes a mild substitute.
• Lemon and lime juice: Using both gives the salsa the bright, balanced citrus flavor that’s characteristic of Chipotle’s version.

How to Make Chipotle Corn Salsa

Roast the poblano

1. Turn a gas burner to HIGH. Using tongs, roast the pepper directly over the flame, turning occasionally, until charred and blistered on all sides, about 2 to 3 minutes.

2. Transfer to a bowl, cover tightly, and let steam for 10 minutes.

3. Rub off the skins.

4. Remove the stems and seeds and finely chop the peppers.

Make the salsa

1. Cook the corn according to package directions. Spread on a baking sheet to cool.

2. To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt.

Chipotle Corn Salsa Tips and Variations

• Roasted corn: Roast the corn before mixing the salsa if you’d like a slightly sweeter, smokier flavor.
• Make it mild: For a milder salsa, substitute diced bell pepper for the jalapeños.
• Make it spicier: For extra heat, use serrano peppers or leave the jalapeño seeds intact.
• Corn on the cob: Fresh corn makes a wonderful substitute for frozen corn in this recipe. Learn four easy ways to Cook Corn on the Cob, including boiling, grilling, roasting, and microwaving. I also have a tutorial on Air Fryer Corn on the Cob if that’s more your style. However you cook it, just cut the kernels off the cob after and proceed with the recipe.
• Rice salad: Stir into cooked rice for an easy side dish.
• Serve with protein: Spoon over grilled chicken, steak, fish, or shrimp.
• Chips & salsa: This fresh corn salsa is just as delicious scooped up with crispy Homemade Tortilla Chips. They’re easy to make with corn tortillas, oil, and salt, and perfect for serving alongside salsa, guacamole, and queso dip.
• 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, ½ teaspoon chili powder, ⅛ 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 ¾ cup Cotija cheese.

How to Store Chipotle Corn Salsa

• Refrigerator: Store in an airtight container for up to 4 days. Stir before serving.
• Freezer: Not recommended. The vegetables lose their crisp texture after thawing.