Chipotle Corn Salsa Recipe

5 stars from 4 reviews

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Servings:

Prep Time10

Cook Time20

Total Time30

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.

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.