Chipotle Corn Salsa Recipe with Roasted Chili
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Copycat Chipotle Roasted Chili Corn Salsa Recipe
Sure, tomato-based salsas are terrific. But sometimes you want something a bit different, with a great crunchy texture, bright pops of flavor, and a hint of spiciness. That’s why nearly every time I order at Chipotle Mexican Grill I wind up getting my dishes a side of fresh and bold corn salsa.
If you also love the simple, slightly spicy roasted chili corn salsa found at Chipotle’s, be prepared to get super excited…
You can easily make the best Chipotle Corn Salsa with Roasted Chili at home with just 7 ingredients! I promise this homemade version is super simple to prepare, and tastes way better than even a good batch of what you get in a restaurant.
Ingredients You Need
There are only 7 wholesome and flavorful ingredients in this copycat Chipotle Corn Salsa recipe.
To make the best homemade version of Chipotle’s Roasted Chili Corn Salsa you need:
- Frozen Corn – thawed or fresh corn off the cob
- Poblano pepper – roasted per instructions below
- Jalapeño pepper – seeded and chopped
- Red onion – peeled and chopped
- Cilantro – fresh, chopped
- Fresh Lime Juice
- Fresh Lemon Juice
Plus you’ll likely want to include a bit of salt and pepper to taste.
How to Roast Poblano Chili Peppers
The first step for making the best Chipotle Roasted Chili Corn Salsa is to, well, roast the chili! This is very easy to do, whether you have a gas range or not.
If you do have a gas range, hold the poblano pepper over the open flame with tongs. Rotate and blister the pepper on all sides, until it is mostly black. You can also do this on a grill.
If you don’t have a gas range or grill, turn the oven on broil, and blister the pepper under the broiler. Broil for just a few minutes, rotating on all sides as needed.
Once the poblano is roasted and black, place it in a zip bag and seal it while it is still hot. Allow the pepper to steam for 15 minutes.
How to Make Chipotle Corn Salsa with Roasted Chili
Now there are only 3 simple steps for preparing this fresh and zesty chipotle copycat recipe:
- Once the roasted poblano pepper has steamed and cooled, peel off the waxy skin. Remove the seeds and chop the pepper. Seed and chop the jalapeno, onion, and cilantro.
- Set out a large mixing bowl. Add the thawed corn kernels, chopped poblano, jalapeno, onion, and cilantro. Mix in the lime and lemon juice. Salt and pepper generously.
- Taste, then add additional salt and pepper if needed.
Chipotle Corn Salsa Serving Suggestions
Enjoy with crispy tortilla chips or crackers. Keep things low carb and serve homemade corn salsa with thick slices of bell peppers or your favorite veggie chips. This is a perfect appetizer or side dish recipe.
Use it for garnishing tacos, burrito bowls, or taco salads. Or serve as a side with your favorite Tex-Mex meals! Roasted Chili Corn Salsa is delicious alongside burritos, Chicken Enchiladas Salsa Verde or Black Bean Sweet Potato Skillet Enchiladas, or Taco Stuffed Peppers.
It’s also great for adding a kick to grilled chicken or steak dishes, pork chops, and more!
Frequently Asked Questions
What other ingredients can I add to homemade corn salsa?
Feel free to jazz up this classic corn salsa recipe with other goodies. You can add chopped bell peppers, black beans, chopped tomatoes or halved cherry tomatoes, or avocado (if serving fresh).
How do I prepare a less spicy or more spicy roasted corn salsa recipe?
For a less spicy Chipotle Corn Salsa you can omit the jalapeno pepper. To make it even spicier, add an extra jalapeno or two.
How long does homemade Chipotle Corn Salsa keep well?
This salsa recipe is fantastic to make ahead, and the flavors get even better as it sits a bit. Prepare up to 5 days in advance, and keep in a sealed container in the refrigerator.
Looking for More Delicious Side Dishes?
- The Best Homemade Bean Dip
- Holy Guacamole! (Healthy and Authentic)
- Tomatillo Salsa Verde Recipe with Avocado
- Frijoles de la Olla (Mexican Pinto Beans)
- The Best Refried Beans (Canned or Dried)
Chipotle Corn Salsa Recipe with Roasted Chili
- 16 ounces frozen corn thawed (or fresh off the cob)
- 1 large poblano pepper
- 1 jalapeno pepper
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- Salt and pepper
- Roast the Poblano Pepper: If you have a gas range, hold the poblano pepper over the open flame with tongs. Rotate and blister the pepper on all sides, until it is mostly black. You can also do this on the grill. If you don’t have a gas range or grill, turn the oven on broil, and blister the pepper under the broiler, rotating to all sides as needed.
- Once the poblano is roasted and black, place it in a zip bag and seal. Allow the pepper to steam for 15 minutes. Then peel off the waxy skin. Remove the seeds and chop the pepper.
- Seed and chop the jalapeno, onion, and cilantro.
- Set out a large mixing bowl. Add the thawed corn, chopped poblano, jalapeno, onion, and cilantro. Mix in the lime and lemon juice. Salt and pepper generously. Taste, then add additional salt and pepper if needed.
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