Have you tried the corn salsa at Chipotle Mexican Grill? Its one of my favorite toppings to put on my burrito bowls! It's a flavor-bursting combination of tangy lime juice, hot and roasted poblano peppers, red onion, and cilantro. I'm totally hooked!
You can't imagine how excited I was to find their ingredient list. They posted on their TikTok account. It's so simple and straightforward even the most novice cook can whip up a batch without breaking a sweat!
The copycat chipotle corn salsa recipe I'm sharing today is super close to the real deal. It's tangy, spicy, and a wee bit sweet! You can scoop it up with crunchy tortilla chips or serve atop these Tostada Taco Salads. Trust me, it's like having a taste of Chipotle right in your own kitchen!
If you enjoy the powerful duo of corn and jalapenos, you'll love my Jalapeno Corn Casserole. And if you want to pair it with another delicious dip try out Pineapple Pico de Gallo!
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Why You'll Love the Recipe
Chipotle Now at Home! A bowl full of Chipotle-style chili corn salsa at home?The recipe is so close to the OG you won't be able to tell the difference.
It's Versatile. Load your burrito bowls with it, mix it into your rice and black beans, or top off your nachos - it's a perfect topping for any Mexican-inspired dish.
Quick and Hassle-Free! There's barely any stove work except for roasting the pepper. Just dice and toss for a yummy sweet corn salsa.
Simple Ingredients, Amazing Flavors! The ingredient list is short and sweet. You need six simple ingredients to create restaurant-quality salsa.
It's loaded with veggies! Besides the tons of fresh flavor, the corn salsa boasts a good amount of veggies and is gluten-free, too. So go ahead and indulge without any guilt!
Ingredients for Roasted Chilli-Corn Salsa
Can of Corn: I use a can of sweet white corn for my recipe because Chipotle does it like that (told you, I'm a fan!), but you can use yellow corn. Fresh corn kernels are a little more work, but they work, too. Boil a few ears of corn, let them cool a bit, and chop them off the cob.
Jalapeño Peppers: Here for the heat! I like the sizzle, so I'm using jalapeno pepper instead of poblano in my chili-corn salsa. These spicy peppers make the white sweet corn work their magic! If you're not into too much heat, just scoop out the seeds and membrane for a milder salsa!
Large Red Onion: Red onions have a peppery vibe, so they are a good choice for our homemade salsa. Dice them nice and fine.
Fresh Lime Juice: Chipotle employees have mentioned that they use a perfect combination of lemon and lime juice. But I have tried the recipe with just freshly squeezed lime juice, and it worked great. You know, the urge to keep the ingredient list and prep steps short can be real!
Fresh Cilantro: It's optional, but I'd say to add it. It brings a fresh, herbal flavor to the salsa. If you're not a fan of cilantro, you can use parsley as an alternative.
Salt: The tiniest ingredient on the list but so so so important! Don't leave it out!
There's a recipe card at the end of the post with ingredient details and step-by-step instructions.
Variations and Substitutions
One of my favorite things about this Chipotle copycat recipe is its versatility. It's a perfect appetizer that can be flavored to suit anyone's tastebuds.
I've tried a few variations, and I'm ready to share them with you. What's mine is yours!
Use a different pepper. Jalapenos are spicy - the end! If you want to keep things nice and mild, stick to the big guys, aka poblano peppers! They are milder than jalapenos but spicier than green bell peppers. For those who can't tolerate heat at all, I recommend Anaheim peppers. Heat lovers can try serrano peppers.
Roast your corn. Sure, that's an additional step, but trust me, it's worth it! Roasting the corn in a hot skillet gives it a smoky flavor that enhances the depth of the salsa. Just toss your drained canned corn into a hot skillet and roast until slightly charred.
Add more fresh flavors. This delicious salsa has room for a few more fresh veggies and fruits! Diced mangoes, tomatoes, and green bell peppers all make a great addition.
Add a cheesy twist. Add a sprinkle of your favorite cheese to upgrade your basic corn salsa into a cheesy delight. I prefer Cotija, but Feta or Queso Fresco will work too! If you want to try another cheesy dip, my Cream Cheese Corn Dip is a fan favorite.
Instructions
Tips and Tricks
- Always pat your jalapeno peppers dry before roasting. It'll give you a perfectly charred skin. If you're roasting corn, too, follow the same guidelines.
- Wear gloves when removing the seeds and membrane from the jalapeno peppers. It can irritate your skin. I also recommend being very careful when roasting the pepper. The fumes can be strong, so it's best to have good ventilation or even wear a mask.
- If you're serving the salsa as a topping, serve it warm. But if it's a scoop-and-dip situation, refrigerate for at least 30 minutes before serving.
Frequently Asked Questions
You can keep the box in the fridge, and your salsa will stay fresh for 2-3 days! It gets more delicious the longer it sits & all the flavors come together.
Why not? Because the salsa stays fresh in the fridge, it is an excellent make-ahead appetizer option. Make it a day in advance and let the flavors blend with each other for a delicious salsa.
No, sorry! It doesn't freeze well. Honestly, you don't even need to. It's a quick and straightforward recipe that gets ready within a few minutes. Make and enjoy it fresh for maximum flavor.
Related Recipes
If you tried this Roasted Chili-Corn Salsa , or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Corn-Chile Salsa (Chipotle Copycat Recipe)
Equipment
- 1 mixing bowl
Ingredients
- 2 15 oz can of corn white or yellow
- 1 jalapeno
- ½ a large red onion finely diced
- 2 tablespoons lime juice
- ¼ cup cilantro chopped
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees and cut your jalapeno in half.
- Place on a baking sheet and roast for 10 minutes.
- While that is roasting, drain the can of corn, dice the red onion, and cilantro.
- Place corn, red onion, cilantro, salt, and lime juice in a medium mixing bowl.
- When the jalapeno is done roasting, finely chop and add to the mixing bowl.
- Mix the corn and chile salsa well and add more salt if desired.
- Serve with chips!
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