Making our copycat Chipotle corn salsa recipe has changed our taco night at home. We love Chipotle Mexican Grill, it’s the best fast food.
I always get their corn salsa, so making a Chipotle’s corn salsa recipe was a must! It is literally the perfect appetizer, potluck dish, and one of my favorite salsas to make!
It is an easy corn salsa that will become everyone’s favorite. Serve it with your favorite tortilla chips or corn chips and you are good to go. The best part, is this recipe has simple ingredients and comes together in minutes.
Ingredient Notes
- Frozen white corn (yellow frozen corn can work too) completely thawed
- Lime juice (fresh lime juice works best)
- Lemon juice (fresh lemon juice works best)
- Red onion, finely diced
- Jalapeño peppers, seeded and finely diced
- Poblano pepper, seeded and finely diced
- Fresh cilantro, roughly chopped
How To Make Chipotle Corn Salsa Recipe
- First begin by dicing up the red onion, jalapeno pepper, and the poblano pepper all to very small pieces. If you’re concerned about spice level you can add half of each pepper.
- Then, make sure that your white corn has completely thawed out. If it is not, pour it in a large bowl and run it under cold water, this will help it thaw a little quicker.
- Once the corn has thawed out completely, strain the water out.
NOTE: If the corn kernels aren’t all the way thawed ahead of mixing you can have excess water in the salsa that will dilute the flavors.
- After the corn is ready, place the white corn, ⅓ cup of diced red onion, diced jalapeno pepper, diced roasted poblano pepper in a bowl and mix it together.
- Then pour in the lime juice and lemon juice and add the freshly chopped cilantro and toss to combine.
- You can serve this delicious salsa immediately when it is done and it will be good to go. However, I have found that I love it best after it has chilled in the fridge for an hour or two.
Storing and Other Tips
Store this Copycat Chipotle Corn Salsa in an airtight container in the refrigerator. Leftover Corn Salsa will last for up to 4 days.
Sweet White corn is not always what you find in the freezer section at your local grocery stores. If the grocery store does not have any white corn, frozen yellow corn will work just fine!
You can also make this recipe with Fresh Sweet Corn on the Cob.
What to serve with this recipe?
This roasted chili corn salsa is the perfect topping on so many dishes. Here are a few ways we enjoy it.
- On burritos
- In burrito bowls
- On tacos
- In quesadillas
- With tortilla chips
- On top of mexican casseroles
- On saladOn nachos
Other Copycat Recipes You’ll Enjoy
- Instant Pot Beef Barbacoa (Chipotle Copycat Recipe)
- Copycat Chipotle Chicken Recipe in the Instant Pot
- Copycat Hug-Hes Chicken Pasta Salad
- Texas Roadhouse Copycat Chili Recipe
Chipotle Corn Salsa
Ingredients
- 16 ounces frozen white corn, (if you can't find white corn, you can use yellow), completely thawed
- 2 Tablespoons lime juice
- 1 Tablespoon lemon juice
- ⅓ cup red onion, finely diced
- 1 small jalapeno pepper, seeded and finely diced
- 1 small poblano pepper, seeded and finely diced
- ½ cup fresh cilantro, roughly chopped
Instructions
- Combine all ingredients in a mixing bowl.
- You can serve immediately or cover and refrigerate for a few hours until serving.
- This is delicious with tortilla chips or on top of tacos, nachos, chicken, etc.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
