Chipotle Restaurant Corn Salsa

This copycat Chipotle Restaurant Corn Salsa with chilis is a perfect combination of sweet, spicy, and tangy, all in one. The best part is that you can whip it up in no time with ingredients you probably already have in your kitchen. It’s a spicy roasted jalapenos dip with tortilla chips, mild without them, and a great addition to your homemade burrito bowls.

How to Make Chipotle Corn Salsa Copycat Recipe

Copycat Chipotle Corn Salsa is an all-time favorite. Not only does it serve as a delicious side dish, but it also adds an extra zing to Air Fryer Nachos and other meals. This homemade version tastes just like the salsa at Chipotle. It is gluten-free, so it’s perfect for those with dietary restrictions. Also, if you’re a fan of sweet corn, this recipe is definitely for you.

This is super versatile. Enjoy scooped up with chips as an appetizer or I like it also on top of tacos with our chicken poblano meat inside too.

Copycat Chipotle Restaurant Corn Salsa

The ingredients for this delightful salsa include corn, jalapenos, red onion, cilantro, lime juice, minced garlic, poblano peppers, and salt. Each ingredient adds its own unique flavor, culminating in a salsa that is bursting with flavor. Great with chips or on top of our chicken birria tacos recipe.

Can you make corn salsa with fresh corn?

Absolutely! Fresh corn will give your salsa an even more authentic taste. Just remember to cook it before you add it to the mix. Chipotle’s corn salsa recipe is now at your fingertips. It is a perfect complement to any dish. So definitely check out these pressure cooker black beans! They pair perfectly with this salsa.

Is canned corn or frozen corn better in salsa?

If you really want to replicate the delicious taste of Chipotle’s Roasted Chili Corn Salsa in your own kitchen I would use canned. It’s surprisingly straightforward and requires only a few simple steps. Frozen works but would need to be set out on the counter in a big bowl for 30 minutes or so to thaw. I do this if adding into our qdoba salsa verde.

Start by prepping your corn – if using frozen corn, place it in a deep bowl and pour boiling water over it, letting it sit for 7 minutes. If using canned corn, simply drain it. Fresh corn on the cob should be sliced off the cob. For true copycat style, grill the corn like this tiktok video you char it first. 😉 Next, transfer to another bowl, add your chopped red onions, jalapeño, minced garlic.

Use finely chopped roasted poblano peppers, salt, chopped cilantro, and lime juice. Give it all a good mix and let it sit for a while. This allows the flavors to blend together beautifully. I recommend that for most of my salsas actually! Try it for: pico de gallo.

I must mention a crucial step – removing the seeds from the poblano peppers. This ensures that your salsa won’t be overly spicy. It’s just one of those little tips that can make a big difference in your cooking.

Here’s another tip: make sure to let the salsa sit covered in the fridge for at least 30 minutes before serving. This allows all the flavors to meld together, resulting in an even tastier salsa. Then make tacos or add a dollop on top of our Chicken Poblano Soup.

How to Make Corn Salsa

Here’s how to whip up your own Corn Salsa in a nutshell. After preparing, you’ll want to combine it with chopped red onion and garlic in a large bowl. Then you’ll add finely chopped roasted poblano peppers (don’t forget to remove the seeds!), a pinch of salt, a generous helping of chopped cilantro, and a splash of lemon and lime juices.

Just remember to take your time when chopping your ingredients. The finer you chop, the better the flavors will mix together, especially with jalapeño pepper. And as a plus, it’ll look just like the chipotle corn salsa recipe you know and love.

We really love copycat recipes over here so you’ll want to check out this Chipotle barbacoa beef recipe. It’s perfect for really getting that chipotle flavor too!

For those with a sweeter palate, feel free to add a touch more honey. The beauty of this recipe is that you can adjust the ingredients to your liking. A little more lime juice, a little less cilantro – whatever your taste buds prefer!

Next, you’ll want to cover your bowl and let the salsa chill in the fridge for at least half an hour. This rest period is essential; it allows the flavors to really come together. It’s a step you definitely don’t want to skip.

If you’re planning on hosting a party, this corn salsa is an absolute crowd pleaser. It pairs wonderfully with tortilla chips, a topping for nachos or inside birria quesadillas. In fact, it makes a great accompaniment to any Mexican themed meal.

What can you put corn salsa in?

After it has chilled in the refrigerator, it’s time to bring it out and impress your guests. The vibrant colors makes it a treat, and its refreshing taste is sure to make a mark. You can serve it as a stand-alone dip, or use it as a topping for a variety of dishes. Try it with nachos, inside an air fryer frozen burrito, or as a refreshing side to grilled chicken drumsticks or fish.

As a bonus, this is gluten-free and nutritious. A great way to incorporate more veggies into your meals. But the best part? It tastes just like corn salsa at Chipotle Mexican Grill!

How do you store leftover corn salsa?

In the unlikely event that you have leftovers, don’t worry – you can store this in an airtight container in the fridge for a couple of days. It tastes just as good the next day! Squeeze a bit of freshly squeezed lime and lemon juice to prevent browning, toss to combine and leave it in the bowl covered overnight to enjoy next day. Jump to recipe to get started.