Chipotle Corn Salsa Copycat Recipe - Modern Crumb

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Chipotle has some of our favorite salsas and it goes without saying that the corn salsa is awesome. This copycat version tastes identical to the beloved original. Sweet white corn, diced poblano peppers and lime juice make it the ultimate of copycat recipes!

I love Chipotle as much as the next person. But I don't always feel like ordering it and if you've ever been in the same boat you will love this corn salsa!

The thing that makes this a really great copycat recipe is the little details, things that chipotle uses.

Like sweet white corn, which doesn't really taste any different then yellow but this is a copycat recipe and they use white corn.

Chipotle also used poblano peppers in their corn salsa, so we'll be using some today. A poblano pepper is more on the mild side when it comes to spiciness, the jalapeño is much hotter.

You can use this salsa for a lot of different meals too, as a side for dipping your chips in or as a garnish for tacos or enchiladas.

Like these chicken street tacos and would make an awesome topper for these cream cheese enchiladas.

Jump to:

• Ingredients
• How To Make Chipotle Corn Salsa
• Southwest Inspired Recipes To Try
• Chipotle Corn Salsa Copycat

Ingredients

It's a fairly basic recipe. There's only a handful of ingredients which makes it a super quick and easy snack!

It's really the perfect appetizer.

Here's what's inside this chipotle corn salsa copycat.

• white corn - there's no difference in yellow and white corn, despite the rumors, it has to do with naturally occurring pigments
• lemon juice - for acidity
• lime juice - also for acidity
• salt - for flavor
• red onion - adds to the overall flavor
• poblano - for a bit of mild spice
• jalapeño - for a bit of spicy spice
• cilantro - classic salsa herb

How To Make Chipotle Corn Salsa

Like I mentioned above this recipe is super quick and easy, no fussing about and absolutely no fancy techniques.

All you need is a knife and cutting board and a bowl to toss everything in.

You'll want to use frozen corn because it's the easiest and least complicated.

After you've diced up the red onion, poblano, jalapeño and cilantro you just toss it in a bowl with the rest of the ingredients.

Stir everything around.

Now you can serve it immediately if you'd like or for some extra good flavor I suggest covering your bowl and letting it sit in your fridge a few hours.

Southwest Inspired Recipes To Try

• Frozen Strawberry Margaritas - one of the top 5 most popular recipes on Modern Crumb these margaritas have been quoted as the best over and over again
• Baked Chicken Taquitos - these are a must try I make them every single week on repeat, they are so easy and the entire household (yes, including kids, loves them!)
• Crock Pot Chicken Enchiladas With Elote (Mexican Street Corn) – These are seriously amazing, the Mexican street corn is out of this world
• Skillet Carnitas Nachos – A quick and easy carnitas nacho recipe
• Easy Southwest Steak Frites and Guacamole – Tender steak, wedge cut seasoned fries, guacamole and and all covered in jack cheese
• Skillet Chicken Jalapeño Cream Cheese Enchiladas – A bit quicker than rolled up enchiladas
• Short Rib Enchiladas With Tomatillo Sauce – The tomatillo sauce is so easy to make, or you can use a jar if you want
• Freezer Friendly Chicken Tortilla Soup – the best freezer friendly chicken tortilla soup, this stuff is amazing

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Ingredients

• 2 c white corn, frozen
• 1 tbsp lemon juice
• ½ lime, juiced
• ½ tsp salt
• ¼ c red onion, diced
• 1 tbsp jalapeño pepper, diced
• 1 tbsp poblano pepper, diced
• 2 tbsp cilantro, chopped

Instructions

1. Thaw the white corn by running it under warm water, strain off any excess water
2. Dice the red onion, jalapeño and poblano peppers
3. Chop the cilantro
4. Add everything to a bowl
5. Serve immediately or for more flavor cover and chill in the fridge for 2-3 hours

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