Chipotle Corn Salsa (Copycat)
Chipotle Corn Salsa is the ultimate salsa of sweet, tangy and spicy! Combining fresh corn, spicy peppers and tangy lime juice, this Chipotle Corn Salsa recipe is the best corn salsa to add to any meal.
If you ask me what my favorite place to go for fast food, I will always say Chipotle. Forget the drive thru burgers and soggy fries, I will take fresh food and a delicious array of choices any day! Which is funny because the first time I walked into a Chipotle Mexican Grill restaurant, I walked out because I didn’t understand the concept. NOW, I walk in and I know I want the Carnitas, I want the FreshTomato Salsa and I really want the Chipotle Corn Salsa.
As a matter of fact, two scoops please!
WHAT IS CHIPOTLE CORN SALSA?
Chipotle Corn Salsa is my favorite part of my Chipotle carnitas bowl and I will tell you why. Chipotle Corn Salsa is the perfect combination of all amazing flavors. It is made with fresh corn so it is crisp and sweet, the onion and roasted peppers bring just the perfect amount of heat and the lemon / lime juice is just the right amount of tartness. Bring everything together and Chipotle Corn Salsa is a salsa you can eat with chips or add it to your fish tacos or even make your own Chipotle carnitas bowl at home.
WAIT! HOW DO YOU ROAST PEPPERS?
Roasting peppers is easy, I promise. After you roast your first pepper, you will be amazed at how easy is it and then you will be roasting peppers all the time! For this Chipotle Corn Salsa, you want to roast the poblano peppers in your oven. Line a baking sheet with parchment paper, rub the peppers with olive oil and then broil your peppers for 10 -15 minutes, turning your peppers occasionally to get that char working all the way around the pepper. Once charred, move your peppers to a bowl and cover it with plastic wrap. Let it sit for 20 minutes and then once the peppers are cool enough to handle, peel the skin off and discard it. What you have remaining are the perfect roasted peppers for your Chipotle Corn Salsa.
HOW DO YOU MAKE CHIPOTLE CORN SALSA?
Making the Chipotle Corn Salsa is easy. You start with the corn! Fresh corn is ideal but a lot of times fresh corn is hard to find or not in season. If you have fresh corn, go for it! But if you are unable to find fresh corn, frozen corn is still delicious. Chipotle Mexican Grill uses white corn and I am able to find that bagged in the frozen food section of my grocery store. Let the corn defrost and add to a mixing bowl. Add in diced red onion, diced jalapenos and the chopped poblano peppers. Then stir in the cilantro and finish it off with some salt and pepper and a squeeze of fresh lemon and lime juice. That’s all you need to do for fresh Chipotle Corn Salsa.
Looking for more Chipotle copycat recipes? Check out my Chipotle Tomato Salsa, Chipotle Cilantro Lime Rice and Chipotle Carnitas!!
ENJOY!! – HEATHER
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Chipotle Corn Salsa
Ingredients
- 16 ounces white, yellow or tri-colored corn kernels or 6 fresh corn ears
- 1/3 cup red onion diced
- 2 jalapeno peppers stemmed, seeded and diced
- 1-2 poblano peppers roasted, seeded and diced
- 1/2 cup cilantro chopped
- 2 limes juiced
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
- If using fresh corn, bring a large pot of water to boil and boil corn for 2-3 minutes. Remove corn and let cool or move to an ice bath for 1 minute. Remove the husks and cut the kernels from the cob and then move the corn kernels to a medium sized bowl.
- If using frozen corn, microwave bag for 1-2 minutes, just to defrost the package. Drain out any water and then pour the corn into a medium sized bowl.
- Add in the diced red onion, diced jalapenos and the diced poblano peppers. Stir in the cilantro and finish it off with some salt and pepper and the lemon and lime juice. Serve immediately
Nutrition
Flavor was good but it ended up being way too onion-y for us. Maybe our bag of corn was smaller. I didn’t check the size. Will make again but cut back on the onion. Thank you.
Hi Missy .. I am glad you like it 🙂 I have to watch how much onion I add too sometimes as onions I pick up at a farmers market are usually stronger than the ones I grab from the grocery store.