Chipotle Corn Salsa (Copycat)

Meggan Hill

• Updated

5 from 314 votes

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A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made with roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for use fresh corn on the cob.

Chipotle corn salsa in a serving bowl.

This corn salsa comes together pretty smoothly, and because it doesn’t have any dairy or mayo, it’s great for backyard barbecues. By the way, corn chips are mandatory with this recipe! They scoop up the salsa perfectly, without any drips.

Recipe ingredients:

Labeled chipotle corn salsa ingredients in various bowls.

Ingredient notes:

  • Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
  • Roasted poblano peppers: Turn the flame of a gas stove to HIGH. Using tongs, place the pepper directly over the flame until the skin is charred and blistered, turning occasionally, about 2 to 3 minutes. Transfer to a bowl and cover tightly with plastic wrap for 10 minutes. Rub off and discard the blackened skin. Lay pepper flat and cut out stem, remove seeds and membranes, and finely chop.
  • Cilantro. Omit or sub parsley if you don’t like cilantro.

Step-by-step instructions:

  1. Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very charcoal or gas grill for 3 to 5 minutes.
    Poblano pepper being roasted on top of a stove.
  2. Transfer to a bowl and cover tightly with plastic wrap, so the hot peppers can steam a bit. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
    Poblano pepper covered in a bowl.
  3. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin.
    Poblano pepper in a bowl.
  4. Lay the pepper flat, remove stem and seeds, and finely chop.
    Poblano pepper on a wood cutting board.
  5. Cook the frozen corn according to the package instructions. Usually, that means using a big pot of boiling salted water for a couple of minutes. Spread out the hot corn on a baking sheet to cool while you prepare the other vegetables.
    Corn on a baking sheet.
  6. In a large bowl, add the corn, minced roasted poblano peppers, red onion, cilantro, jalapeño peppers, and lemon and lime juice together in a big bowl. Then season to taste with salt and pepper.

Recipe tips and variations:

  • Roasted corn: Chipotle doesn’t roast their corn, but that doesn’t mean you can’t! Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in a single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 to 40 minutes.
  • Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice.
  • Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious!
  • 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.

Chipotle corn salsa in a serving bowl.

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Chipotle corn salsa in a black bowl.

Chipotle Corn Salsa (Copycat)

By Meggan Hill
A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for fresh corn. 
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 75
5 from 314 votes
ReviewPrint

Ingredients 

Instructions 

  • Cook corn according to package directions. Spread on a baking sheet to cool.
  • To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.

Recipe Video

Notes

  1. Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 Tbsp. salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
  2. Roasted poblano peppers:
    1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
    2. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
    3. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
    4. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
  3. Cilantro. Omit or sub parsley if you don't like cilantro.
  4. Roasted corn: Chipotle doesn't roast their corn, but that doesn't mean you can't! Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 to 40 minutes.
  5. Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice. 
  6. Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious!
  7. Mexican Corn Salad: To convert your corn salsa into corn salad, in a large bowl combine 2 Tbsp. mayonnaise, 2 Tbsp. sour cream, 2 minced cloves garlic, ½ tsp. chili powder, ⅛ tsp. 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 c. Cotija cheese.

Nutrition

Serving: 0.5cupCalories: 75kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 247mgFiber: 2gSugar: 1gVitamin A: 118IUVitamin C: 23mgCalcium: 6mgIron: 1mg
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5 from 314 votes (269 ratings without comment)

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Comments

  2. I should have left a review a long time ago. I’ve been using this recipe for over a year now! It’s so good, and frequently requested!5 stars

    Reply

  3. Turned out great I was so excited! I used to work for chipotle many years ago. I tried the med salsa, the vinny, and the corn salsa from this site, and all 3 turned out how I remember 🙏🏿5 stars

    Reply

  7. What if I only have an electric stove? Not has to roast the pepper? Also would I roast the bell pepper as well If I choose to use that instead of the poblano?

    Reply

    1. Hi Sarah, I’m so sorry I didn’t include oven instructions for roasting the peppers. I will get that added! But in the meantime, here’s how you do it in the oven. As for whether you roast bell peppers if you use those instead, yes, you should. But of course you don’t HAVE to do it if you don’t want to. Fresh peppers would also taste good. That’s just not what Chipotle does.
      To roast the peppers in the oven:
      1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
      2. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
      3. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
      4. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

    1. Hi Deb! This recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Corn is a low-acid food which makes it especially ripe for harmful organisms if it’s not canned properly. The short answer is – maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. It would be fine for freezing, though! Thanks. -Meggan