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All the Mexican flavor without the heat! This Chipotle copycat recipe is the perfect use of frozen or fresh corn and is great served over burrito bowls or simply with tortilla chips. Using jalapeño peppers with the seeds removed is the perfect level of heat and is also customizable. This roasted chili corn salsa is also naturally gluten-free and vegan!
I love burrito bowls, and one of my favorite parts is the way I get to customize my meal from top to bottom. Everyone has their choice of salsa, whether it's mild, hot, diced tomatoes, or pureed sauce. And whenever I order from Chipotle Mexican Grill, I always end up topping my burrito bowl with their chili-corn salsa!
Because I love their roasted corn salsa so much, I decided to create a version that I could make and store at home - to add to all of my favorite Mexican recipes.
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This recipe gains its flavor from roasting a fresh pepper. It's very easy to do, and is worth the few extra minutes. Salsa made from simple ingredients with a lot of flavor is one of my favorite toppings. It's the perfect compliment to cilantro lime rice, black beans, and your choice of protein.
So the next time you're in the mood for Mexican food, take your meal to the next level by making your own Homemade Chipotle Corn Salsa!
👩🏽🍳 Why This Recipe Works
- Naturally vegan and gluten-free
- Perfect restaurant-quality at home
- Customize to your spice level
- A fun way to change things up from tomato-based salsas or pico de gallo
- Salsa and chips are a perfect appetizer or side dish
- The best copycat Chipotle Corn Salsa, just like Chipotle uses!
🥘 Ingredients
This recipe calls for just a few basic ingredients, easily found at most grocery stores! For more detailed ingredients, instructions and nutritional information, see the recipe card below.
- Corn: I use frozen corn because it's very convenient to have it off the cob already. It's also frozen at its peak ripeness so it tastes great, too. White sweet corn or yellow corn both work.
- Red Onion: red onion has a nice bite compared to other varieties.
- Pepper: You can use either poblano peppers or green bell peppers here. Poblano is still a mild variety, but I think it adds even more authentic flavor to this Chipotle chili corn salsa.
- Jalapeño Pepper: This can add heat, and it's perfect because you can customize it. Depending on how well you remove the seeds and membranes is how spicy your salsa will be.
- Cilantro: Another classic Mexican salsa flavor, you can adjust this taste to your liking as well.
- Fresh Lemon Juice and Lime Juice: Citrus juice gives this easy copycat recipe a bright and fresh flavor. If you don't have both lime and lemon juice, you can use just one and double the amount - but give it a taste as you go; don't add it all at one time.
- Seasoning: All it takes here is a little salt to bring out the flavors. Don't forget the salt though, it's a key ingredient to making this sweet corn salsa shine!
📖 Variations
- Corn: If you have the time and fresh sweet yellow corn on hand, go ahead and use the cobs! Simply boil the corn cobs (3-4 ears) for 5-7 minutes. Slice the cobs off the corn and you are ready to go. Sweet white corn is also great here.
- Chili Peppers: As stated above, change the flavor profile and heat level to your liking depending on the variety of pepper and how you prepare them. For a spicy roasted chili corn salsa recipe, use green chiles. For a milder version, go with green, orange, yellow, or red bell pepper.
- Cilantro: Not a fan of the taste? Leave the fresh cilantro out completely or substitute fresh parsley to keep the fresh green color.
- Cheese: If you aren't vegan, you might try adding some cojita cheese on top of the bowl.
🔪 Instructions
Char the Pepper: Using tongs, char the green bell pepper or poblano pepper over a gas stove top over medium or high heat.
Allow To Cool: Once blackened, set in a mixing bowl and cover with plastic wrap. Allow to cool. Dice the jalapeno pepper, onion and cilantro.
Boil the Corn: Add frozen corn kernels to a pot of boiling water. Cook for 3-5 minutes, then drain and cool.
Prepare the Pepper: Once the bell pepper/poblano pepper has cooled, remove the skin and seeds.
Combine Ingredients: Mix all room temperature and prepared ingredients in a large bowl (including salt, lemon juice and lime juice).
Serve: Serve this easy Chipotle corn salsa recipe with tortilla chips or on top of your favorite Mexican meal.
❓Recipe FAQs
What if I don't have a gas range?
You can char peppers over an open flame on the grill, no matter if it's gas or charcoal. You can also put them on the oven rack under the broiler - just be sure to turn them often and watch them constantly so they don't burn.
Can I roast my corn?
Yes! If you are using fresh corn cobs, feel free to roast them rather than boil them. The corn is the star, so upping the flavor is always a bonus.
How can I serve salsa?
This recipe will go with just about any Mexican meal! Make your own burrito bowls, add on top of tacos or taco salads, on nachos, with enchiladas, quesadillas, or eat it straight with your favorite corn chips.
How do you store this roasted chili corn salsa recipe?
Transfer leftovers an airtight container - it will keep in the fridge for up to 5 days, if you don't eat it all first! Feel free to make a big batch and eat it throughout the week!
💭 Expert Tips
- The amount of heat / spiciness level is up to you. Change the peppers based on what you find at the grocery store and what looks freshest.
- Charring your product is a great way to increase flavor. Roasting your corn is a great option if you have the time.
- This fresh salsa is perfect on chips as it has so much flavor. It's also delicious on top of your own burrito bowls.
- Since it lasts for 5 days in the fridge, it's an easy dish to make ahead of a party or game day celebration to free up your time.
- Aren't a fan of plastic wrap? It's used here to help "sweat" the peppers to allow the skin to release easily. It doesn't touch your food and in a pinch you can use aluminum foil or a plate as a lid to the bowl!
