Copycat Chipotle Corn Salsa
This copycat Chipotle corn salsa comes together in 10 minutes with sweet corn, roasted poblano pepper, jalapeño, red onion, fresh cilantro, and a double hit of lime and lemon juice. It tastes just like the roasted corn salsa from Chipotle Mexican Grill, with fresher texture and fully adjustable heat.
Ingredients
- 2 cups thawed white or yellow sweet frozen corn kernels if white corn unavailable use yellow
- ½ cup finely diced red onion
- 1 large roasted poblano pepper peeled, seeded & finely chopped (optional for smoky depth)
- ~21 jalapeño peppers stems removed, seeded (for milder) or not (for more heat), finely diced
- ¼ cup finely chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 1 Tbsp fresh lemon juice
- 1 tsp fine sea salt adjust to taste
- Tortilla chips for serving
Instructions
- Preheat oven broiler or 400°F, place the poblano or jalapeño under the broiler turning until skin is blistered and charred, then cover in a bowl for 10 minutes, peel off skin, remove stem/seeds and finely chop.
- In a medium bowl, combine the red onion, jalapeño and/or poblano, chopped cilantro, lime + lemon juices, and salt. Toss until the onion and pepper are evenly coated.
- Pour in the thawed corn kernels and gently fold to combine everything.
- Taste and adjust salt or citrus if desired.
- Cover and chill the salsa for at least 30 minutes (longer if you can) to let the flavours meld.
- Serve chilled or at room temperature with tortilla chips or as a topping for burrito bowls, tacos etc.
Notes
Notes/Tips:
- Using white corn gives that authentic “Chipotle” look; yellow works just fine but won't taste the same.
- If using fresh corn: cook briefly, cool, then cut kernels off the cob.
- For a really smoky vibe, you could char some corn or use roasted corn kernels.
- If you want it milder, remove seeds from jalapeños (or skip jalapeño and use mild pepper instead).
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Tried this recipe?Let us know how it was!