Chipotle Corn Salsa (Best Easy Copycat Recipe)
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Chipotle Corn Salsa is a smoky and slightly sweet side dish made with fresh summer sweet corn. Add a spoonful of the chile corn salsa to all your favorite meals! The fresh corn paired with the diced jalapeno pepper make for the perfect topping!
I love this easy corn salsa. It’s one of my favorite salsas that I eat with just about anything.
Great recipes like this are versatile – and simple, which are two of my favorite things. And the best part? It can be a perfect appetizer as well.
You can add this to your favorite tacos, favorite tortilla chips, pair with corn chips, or make this copycat chipotle corn salsa recipe and eat it with a spoon.
It’s literally the perfect addition where you can adjust the spice level in a delicious way.
You can make this easy copycat recipe by following the simple steps on the recipe card below.
It’s the best corn salsa recipe out there – and so much better than anything that you’ll buy at the local grocery stores!
Chipotle Corn Salsa
A fresh blend of spicy peppers, sweet white kernels, red onion, cilantro, and citrus juice is all you need to make this roasted chili corn salsa!
It’s the perfect recipe to make copycat Chipotle corn salsa right at home. Plus, there’s an easy shortcut that allows you to have it on the table in no time.
Try more homemade versions of your favorites from Chipotle Mexican Grill! I have recipes for their carnitas and scrumptiously tender barbacoa!
Tips for Making Copycat Chipotle Corn Salsa
- Wear gloves. These protect your hands from the oil found in hot jalapeño peppers and prevent any transfer to sensitive areas like the eyes.
Remove them as soon as you are done prepping the jalapenos and poblanos to avoid any transfer. - Adjust the heat. For a milder version, remove both the seeds and veins from the jalapenos.
You can also add some sliced grape tomatoes or a dollop of sour cream. Adding adobo sauce creates a nice smokey flavor. - Use fresh corn kernels! When it’s in season, roast corn on the cob in the oven with the peppers.
Then, cool and slice off the kernels to use in this Chipotle corn salsa recipe. - Time-saving tip: Substitute a 4-ounce can of fire roasted diced green chiles for the poblanos.
You’ll have this Chipotle corn salsa ready in under 5 minutes, and it will still taste amazing!
Serving Suggestions
Pair this roasted chili corn salsa with chips for an easy snack or appetizer, or enjoy it as a simple side dish!
It’s also delicious on walking tacos, burrito bowls, or any of your favorite Mexican dishes.
You could even mix your chile corn salsa with some cooked pasta and shredded chicken for a light and easy meal!
Kitchen Tools You Will Need
- Baking Sheet lined with aluminum foil for roasting the peppers.
- Tongs – These grip amazingly well, making it easy to turn the peppers in the oven.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Quality knives and a big solid cutting board make prepping a breeze and are well worth the investment.
- Citrus Juicer – This gets every last drop out, which makes juicing lemons and limes so much easier.
Chipotle Corn Salsa FAQ
Yes! In fact, it’s even better the next day after all of the flavors have had time to meld together.
Store Chipotle corn salsa in an airtight container in the refrigerator and enjoy within 3 to 4 days. I like to squeeze a little bit of fresh lemon juice or lime juice right before serving!
This will depend largely on the size and shape of the poblanos, as well as your particular oven.
It typically takes about 20 to 25 minutes total, but watch the color and texture to be sure. They are done when the skin is blistered and browned all over.
The mildness of poblanos and the smoky flavor they get when roasted make them the perfect base for this Chipotle corn salsa recipe.
They are also a great starter chile for anyone who is hesitant to cook with them. Using roasted poblano pepper is a great option for cutting down the spice, while still adding so much flavor.
I like to add a bit more fresh lime juice, then store the simple ingredients in an airtight container or jar with a lid.
You can also make a big batch of this sweet corn salsa and have it ready and waiting in the fridge as well.
It’s a good idea to make this easy copycat Chipotle corn salsa recipe ahead of time to let the flavors mesh together.
I’ll make it the night before and then dip some of my homemade tortilla chips into it for a fun snack that day. I love that leftover corn salsa still has that amazing fresh flavor the next day. You can even add some fresh cilantro right on top again for serving!
Enjoy!
With love, from our simple kitchen to yours.
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Chipotle Corn Salsa Recipe
Ingredients
- 2 poblano peppers
- 4 cups frozen white sweet corn, thawed and drained
- 1/2 medium red onion, finely diced , (about ½ cup)
- 1/2 cup fresh cilantro, chopped
- 2 medium jalapeño peppers, finely diced , (about ¼ cup)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
Instructions
- PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
- ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
- STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
- PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
- COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
- SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
- CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2016, updated and republished February 2025
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Wear gloves when dealing with the peppers
This was a very fresh tasting corn salsa. I have never tried the Chipotle version, but I am sure this beats it by miles considering how good it was. Definitely wear gloves, those peppers get hot!
this recipe is so amazing and easy to make. It’s just like the Chipotle corn salsa I love! – Happy Home Cook
Hi Quinn!
We’re so glad that you enjoyed the recipe!
TSRI Team Member,
Devlyn
donna’s Chipotle Corn Salsa recipe is a game-changer! I added a bit more lime juice for extra zing, and it turned out perfect. – Citrus Lover
Hi Harper!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
The Slow Roasted Italian never disappoints! Donna and Chad’s Chipotle Corn Salsa is a winner! – Salsa Lover
Hi Samuel!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn