If you're a fan of Chipotle Mexican Grill, you're in for a treat! Recreating Chipotle's Corn Salsa Copycat Recipe at home is quick & easy. With just a handful of fresh ingredients and a few simple steps, you can enjoy this corn salsa's zesty flavors anytime.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Chipotle's corn salsa is a flavorful dish that perfectly complements any Mexican meal. It features sweet white corn kernels, diced red onions, roasted poblano peppers, and fresh cilantro, all tossed in a tangy dressing of lime juice, lemon juice, and olive oil.
This salsa offers a perfect balance of sweetness, heat, and acidity, making it a must-have addition to burrito bowls, tacos, salads, or simply enjoyed with your favorite tortilla chips.
If you like this Chipotle-inspired corn salsa, you may also enjoy our other dip recipes. Try this Guacamole Dip (without Cilantro) or if you're a fan of Chipotle, try these Chipotle Copycat Pinto Beans or this Chipotle Seasoning for Chicken.
Why We Love This Recipe
- It’s Quick: Whip up a batch of this easy corn salsa in no time for a last-minute taco night or impromptu gathering.
- It’s Addictive: Once you taste this salsa, you will want to come back for more!
- It’s Easy: With simple ingredients and straightforward instructions, anyone can master this recipe.
- It’s Seasonal: Replace frozen corn with the flavors of fresh corn when in season.
Ingredients
- Corn: White sweet corn is the key ingredient and the best part of this recipe. It adds sweetness and crunch to the salsa.
- Red Onion: Provides a sharp, savory flavor.
- Roasted Poblano Pepper: Adds a nice smoky flavor and mild heat.
- Jalapeno Pepper: Adds a kick of heat and depth to the salsa.
- Fresh Cilantro: Infuses the salsa with aromatic freshness.
- Lemon Juice: Adds tanginess and helps balance the flavors.
- Lime Juice: Adds freshness and helps balance the flavors.
- Olive Oil: Enhances richness.
- Sea Salt: Kosher salt or sea salt will help bring out the other flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Chipotle's Corn Salsa Copycat Recipe
STEP ONE: Prepare the Corn
Thaw 16 oz of frozen white corn and drain any excess water.
If using fresh corn, bring a large pot of water to a boil. Add the husked corn and cook for about 3-5 minutes until it's tender but still crisp. Remove the corn from the pot and let it cool slightly. Once cooled, carefully cut the kernels off the cob using a sharp knife. Transfer the corn kernels to a large mixing bowl.
STEP TWO: Prepare the Vegetables
Finely dice ½ red onion, chop 1 roasted poblano pepper (peeled, seeded), and chop ¼ cup fresh cilantro leaves. Combine in a large bowl.
STEP THREE: Combine Ingredients
Squeeze the juice of ½ lime and ½ lemon over the corn mixture with a drizzle of olive oil. Sprinkle with sea salt to taste. Gently toss until ingredients are evenly coated.
STEP FOUR: Adjust Seasoning
Taste and adjust seasoning as needed. Add more lime juice, lemon juice, or salt according to preference. Enjoy this perfect topping on tacos or burritos!
Substitutions & Variations
- Corn: Substitute frozen corn with fresh corn kernels if fresh is in season. Alternatively, use yellow corn for a slightly different flavor profile.
- Peppers: Use serrano peppers or green bell pepper instead of jalapeno for a slightly different flavor.
- Add-ins: Add black beans for extra protein and texture.
- By Spice: Adjust the amount of jalapeño pepper for a milder or spicier salsa.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Char the corn kernels on a hot grill or gas stove before adding them to the salsa if you prefer a char-grilled flavor.
✔️ DO Control the spiciness by removing the seeds and membranes from the jalapeño pepper.
✔️ DO Allow the salsa to chill in the refrigerator for at least 30 minutes before serving to let the flavors blend. It's even better the next day!
How to Roast a Poblano Pepper
- Preheat and prep: Set your oven broiler to high and position the rack 6 inches below. Rinse and dry the poblano, then place it on a foil-lined baking sheet.
- Broil and char: Cook under the broiler for 5-7 minutes until blistered, rotating with tongs for even charring. Flip and repeat on the other side.
- Steam and peel: Transfer the charred pepper to a bowl, cover, and let it steam for 10 minutes. Peel off the skin, remove the stem, and discard the seeds.
- Use as needed: Dice or slice for your favorite recipes.
Storage
Store corn salsa in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended, but if needed, freeze in an airtight container for up to 3 months, thaw overnight, and stir before serving. Expect some extra moisture after thawing.
Recipe FAQs
Yes, you can substitute canned corn for fresh or frozen corn in this recipe. Drain and rinse the canned corn before using it to remove any excess salt or brine. Keep in mind that canned corn may have a slightly different texture compared to fresh or frozen corn and will not be as crisp.
Homemade corn salsa can be stored in an airtight container in the refrigerator for up to 3 days. After that, its flavor and texture may begin to decline.
While you can freeze corn salsa, the texture of the vegetables may change slightly upon thawing, especially the onions and peppers.
More Mexican Recipes You'll Love ♥️
Did You Like This Corn Salsa Recipe?
- Leave a ⭐️⭐️⭐️⭐️⭐️ Star Rating if think this Chipotle copycat salsa is amazing!
📖 Recipe
Chipotle's Corn Salsa Copycat Recipe
Equipment
- Large Mixing Bowl
- Sharp Knife
- Cutting board
- Measuring Spoons
Ingredients
- 16 oz frozen white corn thawed
- ½ red onion finely diced
- 1 roasted poblano pepper peeled, seeded, and diced
- ¼ cup chopped fresh cilantro leaves
- Juice of ½ lime
- Juice of ½ lemon
- 3 tablespoon olive oil
- Salt to taste
Instructions
- Thaw 16 oz of frozen white corn and drain any excess water. Finely dice ½ red onion, chop 1 roasted poblano pepper (peeled, seeded), and chop ¼ cup fresh cilantro leaves. Combine in a large bowl.
- Squeeze the juice of ½ lime and ½ lemon over the corn mixture with a drizzle of olive oil. Sprinkle with sea salt to taste. Gently toss until ingredients are evenly coated.
- Taste and adjust seasoning as needed. Add more lime juice, lemon juice, or salt according to preference.
- Cover and refrigerate for at least 30 minutes. Serve chilled as a dip with tortilla chips or as a perfect topping for tacos, burritos, salads, or grilled meats.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Corn: Substitute frozen corn with fresh corn kernels if fresh is in season. Alternatively, use yellow corn for a slightly different flavor profile.
- Peppers - Use serrano peppers or green bell pepper instead of jalapeno for a slightly different flavor.
Comments
No Comments