Easy Chipotle Copycat Corn Salsa

A plate of tacos with a Chipotle copycat corn salsa.

5 from 1 vote

This Chipotle copycat corn salsa recipe is my homemade twist on one of Chipotle's all-time favorite salsas! It has just the right amount of kick from the poblano peppers and jalapenos and a tangy flavor from the citrus juices.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: chipotle copycat corn salsa

Servings:

Calories: 99kcal

Ingredients

3 poblano peppers
2 lb frozen sweet corn
½ cup red onion finely chopped
2 jalapeño peppers deseeded and finely chopped
¼ cup fresh cilantro finely chopped
1 tbsp lemon juice
1 tbsp lime juice
1 tsp salt to taste

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Instructions

Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Place the poblano peppers on the baking sheet and roast in the oven for 40 minutes. Check the peppers and rotate occasionally until all sides have a charred look and wrinkly skin.
3 poblano peppers
Remove the roasted poblano peppers from the oven and let them cool for about 10 minutes.
Once cool enough to handle, remove the skin, stem, and seeds. Dice the pepper and set aside.
Cook the frozen sweet corn over medium-high heat according to the package directions. Drain the corn and transfer to a large bowl.
2 lb frozen sweet corn
To the same mixing bowl, add the diced poblano peppers, diced onions, diced jalapeno peppers, chopped cilantro, lemon juice, lime juice, black pepper, and salt.
3 poblano peppers, ½ cup red onion, 2 jalapeño peppers, ¼ cup fresh cilantro, 1 tbsp lemon juice, 1 tbsp lime juice, 1 tsp salt
Mix all the ingredients well until they are evenly combined. Taste test and adjust the salt if needed.
Transfer into a medium bowl or serve on a plate alongside your favorite chips. Enjoy!

Notes

Fresh is Best: Use fresh ingredients whenever possible for the best flavor. Fresh sweet corn, cilantro, and citrus juice will give your salsa a vibrant and fresh taste. However, if fresh corn is not available, you can use canned corn kernels as a substitute.

Don't Overcook the Corn: Be careful not to overcook the frozen sweet corn, as it can become mushy. Follow the package instructions for the best results.

Let It Sit: Let your salsa sit for at least 30 minutes before serving to allow the flavors to meld together. It tastes even better the next day after the flavors have had time to develop.

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