How To Make Chipotle Corn Salsa (Copycat Recipe) - Made W

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Get your chips ready for dipping, this roasted corn salsa is a crowd-pleaser! This delicious dip is made with sweet corn, poblano peppers, onion, jalapenos, cilantro, and fresh citrus (just like Chipotle’s corn salsa!) for a delicious and fresh flavor.

It’s the perfect dip!

It’s fresh and flavorful and has salty, sweet, spicy, and smoky flavors.

Serve the fresh corn salsa recipe with plenty of tortilla chips as an appetizer or serve it with any of your favorite Mexican or Tex-Mex dishes. It’s the perfect dip and is sure to become a favorite. It’s…

🌽 Fresh & Flavorful: Sweet corn, smoky poblanos, zesty lime, and smoky char create bold, bright flavors.🌮 Chipotle Copycat: Tastes just like the popular Chipotle corn salsa, but it’s made even fresher at home!🔥 Quick to Make: Easy and simple prep, made with simple ingredients.🥗 Versatile: Serve as a dip, taco topping, or side dish to your next taco night.🌶️ Adjustable Heat: Easily control spice level to your taste.🧊 Make-Ahead Friendly: The flavors will improve after chilling in the fridge for a bit.

If you love corn as much as we do, be sure to try my street corn dip, street corn in a cup, or cowboy caviar next time.

Ingredient Notes

You’ll need some fresh ingredients and pantry staples to make this corn salsa: poblano peppers, corn, red onion, jalapeno, cilantro, limu juice, lemon juice, sea salt.

Emily’s Tips & Tricks

• Pro tip: Use roasted corn if possible. Grilling or broiling corn adds a deeper, smokier flavor, it’s worth the extra step.
• Cooking methods: Grilling fresh sweet corn is the best, but since the season is short, I’ve written the recipe with frozen corn. But you can absolutely use grilled corn, charred corn in a cast iron skillet, or even leftover cooked corn.
• Shortcuts: Frozen corn is one of my favorite shortcuts. Even more so if you can find roasted frozen corn.

What to Serve with Roasted Corn Salsa

There are so many ways to enjoy this easy salsa recipe!

• Tostadas – Black bean tostadas, ground beef tostadas, or chicken tostadas would all benefit from a sprinkle of corn salsa.
• Tortilla chips (best and most obvious choice!) – It’s an excellent choice for taco night, game day, or Super Bowl snacking – just be sure to make a big batch!
• Nachos – Make a big batch of shredded chicken nachos and add the corn salsa on top after it’s done cooking.
• Veggie scoops – Mini bell peppers work best, but cucumber slices will also work.
• Quesadillas – Serve with steak quesadillas, shrimp quesadillas, or chicken fajita quesadillas.
• Burrito bowls – Use it as a topping for slow cooker chicken burrito bowls or taco salads.
• Tacos – No matter what kind of tacos (ground turkey tacos, chicken tacos, or something a little more authentic), this corn salsa is always delicious.

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Description

Spice up your snacks with this roasted corn salsa recipe that’s made with corn, poblano peppers, citrus, and cilantro. Easy, tasty, and fresh!

Ingredients

Units USM Scale 1x2x3x

• 2 medium poblano peppers
• 20 oz. (about 4 cups) white + golden corn
• 1/2 cup finely diced red onion
• 1/2 jalapeno
• 1/2 cup chopped cilantro
• 3 Tbsp. lime juice
• 1 Tbsp. lemon juice
• 1 tsp. sea salt
• tortilla chips

Instructions

1. Preheat broiler to high heat (500 degrees F) and adjust rack to about 6 inches below broiler.  Place poblano peppers on a baking sheet lined with foil and broil for 10 minutes, flipping after 5 minutes. You want them to char a bit.
2. Immediately place peppers in a bowl and cover with a plate or plastic wrap to hold in the steam. Let sit for 10 minutes, or until they are cool enough to handle, and remove stem, seeds, and outer skin of pepper and dice. (Outer skin should easily peel or slide off.)
3. Meanwhile, prep ingredients: Cook corn according to package instructions or roast. Finely dice onion. Finely mince jalapeno if using. Finely chop cilantro.
4. In a large bowl, mix together corn, poblano peppers, onion, jalapeno, cilantro, lime juice, lemon juice, and sea salt. 
5. Chill for 30 minutes and adjust sea salt and black pepper to taste. You may need to adjust the salt, but it will also depend on how salty your chips are!

Notes

• Makes about 5 cups of corn salsa. 
• To use fresh corn: You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear yields about 3/4 cup kernels. 
• Storage: Store the sweet corn salsa recipe in an airtight container in the refrigerator for 2-3 days.
• Ingredient notes: The jalapeño pepper is optional. If you like a little heat, definitely add it, but if you want a milder salsa, you can use 1/2 or less of the jalapeno. Most of the heat lives in the seeds and ribs so omit them if you don’t want it spicy or keep them in if you do! While the original Chipotle corn salsa recipe is made with white sweet corn, I had a lot of trouble finding that at my local grocery stores. The closest I could find was frozen white + golden sweet corn blend, so that’s what I used. You can use frozen corn, canned corn, or fresh corn if it’s available. Leftover grilled corn would be perfect!
• Prep ahead: Cook corn a day or two in advance. 
• Special tools: A sharp chef’s knife is ideal for chopping!
• Serve with: Tortilla chips or use as a topping for your favorite tostadas, tacos, and burrito bowls.

FAQs

Can I make this corn salsa with fresh corn? 

Yes! You absolutely can. I have used frozen, but if you have fresh, then you can certainly use it! Fresh summer corn is a great option if you can get it. You’ll want to boil or grill it (be careful not to dry out if you grill or roast) as normal and then cut the kernels off the ear. You’ll need about 4-6 years of corn to yield about 4 cups. One ear of corn yields about 3/4 cup kernels. 

What is in the Chipotle corn salsa?

The great thing about Chipotle listing their ingredients is that it’s easy to get the copycat recipes really close! The corn salsa from Chipotle is made with: white corn, roasted poblano pepper, red onion, jalapeño and cilantro, and seasoned with lemon and lime juices. (From the Chipotle website)

About the Author

Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.

Food styling and photography by Loren Runion.

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