Chipotle Corn Salsa Recipe (Roasted Chili-Corn Copycat)
This Chipotle corn salsa recipe is roasted corn tossed with roasted poblano, red onion, jalapeño, cilantro, salt and a blend of lemon and lime juice, my version of Chipotle's roasted chili-corn salsa. It serves 4 and takes about 35 minutes with frozen or canned roasted corn, or about an hour with fresh corn.
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What's in Chipotle's Corn Salsa
The people I talked to said Chipotle uses thawed frozen corn with roasted poblano peppers, tossed with the seasoning, onion, jalapeño and cilantro. It's a simple recipe and it's super easy to make at home.
I season mine with the same blend of lemon and lime juice I use in the rice.
To figure this out, I went through the ingredient list on Chipotle's website and read what a lot of people who've worked at Chipotle have said about it online. It's the corn salsa in my Chipotle Chicken Burrito Bowl.
What I Changed for the Home Version
Chipotle's ingredient list says white sweet corn, but I could only find it at a few stores, so this recipe uses regular roasted corn. One viewer finally found white corn at Whole Foods after a long search, so if you see it, use it.
I use frozen fire-roasted corn or canned roasted corn most of the time, and it saves you a lot of work. If you'd rather use fresh corn, you can char the cobs under the broiler yourself.
Why This Chipotle Corn Salsa Works
- Roasted corn and a roasted poblano. You get the char without much work if you use frozen fire-roasted or canned roasted corn.
- A citrus juice of 2 small limes to 1 large lemon. It's close to the 63-limes-to-25-lemons blend Chipotle's website used to describe.
Chipotle Corn Salsa Ingredients
Roasted corn. Fresh corn you char yourself, frozen fire-roasted corn or canned roasted corn all work. You want 14 ounces of kernels.
A poblano pepper. You only need a tablespoon of it once it's roasted, so roast one pepper and keep the rest in the fridge for 3 to 4 days.
Red onion, jalapeño and cilantro. Dice the onion medium and the jalapeño fine.
Limes and a lemon. Two small limes to one large lemon, juiced and strained. You'll have extra, and it keeps about a week in the fridge, or you can freeze it.
Morton kosher salt. People who've worked at Chipotle have said it's the salt the restaurant uses. If you only have Morton table salt, use about a fifth less by the spoon.
How to Make Chipotle Corn Salsa
1. Roast the corn (fresh corn only)
If you're using frozen or canned roasted corn, get it ready the way the package says and skip to step 2.
For fresh corn, turn the broiler to high, oil four cobs and put them on a foil-lined baking sheet. Broil them, turning them every few minutes, until they're blackened all over, about 25 to 30 minutes. Let them cool a bit, then cut off the kernels.
2. Roast the poblano
Oil the poblano and broil it on high, turning it every few minutes, until the skin is blackened all over, about 10 to 15 minutes.
Put it in a covered bowl to steam for 10 minutes, which loosens the skin so it peels right off. Pull off the stem, clean out the seeds and veins, and roughly chop the flesh.
3. Toss it all together
Put the corn in a large bowl with the poblano, red onion, jalapeño, cilantro, citrus juice and salt, and stir it well. Taste it and add more citrus juice or salt if it needs it.
Storage
The corn salsa keeps 3 to 4 days in a covered container in the fridge, which is the USDA's guidance for cooked leftovers.
Chipotle Corn Salsa Questions
Does Chipotle use white corn?
Yes, Chipotle's ingredient list has said white sweet corn. I couldn't find it at most grocery stores, so this recipe uses regular roasted corn, but if your store has white sweet corn, go for it.
Can I use fresh corn?
Yes. Oil the cobs, broil them on high until they're blackened all over, about 25 to 30 minutes, and cut off the kernels once they've cooled a bit.
If you make this, leave a star rating in the card below; it helps other people find the recipe.
More Mexican-Style Recipes
- Chipotle Chicken Burrito Bowl
- Chipotle Steak Burrito
- Japanese Street Corn
- Chipotle Guacamole
- Chipotle Cilantro Lime Rice
Recipe
Chipotle Corn Salsa
Equipment
- 1 Tongs
Ingredients
Citrus Juice
- 2 small limes this is a ratio; scale up as needed
- 1 large lemon
Roasted Chili-Corn Salsa
- 14 oz roasted corn kernels fresh, frozen fire-roasted, or canned fire-roasted
- 1 tablespoon roasted poblano pepper roughly chopped
- ¼ cup red onion medium diced
- 1 tablespoon jalapeno finely diced
- 1 tablespoon cilantro chopped
- 4 teaspoon citrus juice lemon/lime blend
- 1 ½ teaspoon Morton kosher salt
- neutral oil for broiling the corn and poblano
Instructions
Make the Citrus Juice
- Juice 2 small limes and 1 large lemon. Strain out all pulp and seeds. This is a ratio, not a fixed quantity. Scale up as needed. Store in the fridge for about a week, or freeze it.
Make the Roasted Chili-Corn Salsa
- For fresh corn: heat the broiler on high. Oil four corn cobs, place on a foil-lined baking sheet, and broil, rotating frequently, until blackened all over (about 25 to 30 minutes). Cool and cut the kernels off. For frozen or canned fire-roasted corn, prepare according to package instructions.
- For the roasted poblano: oil the pepper, broil until the skin is blackened all over (10 to 15 minutes), then place in a covered container to steam for 10 minutes. Peel off the blackened skin, remove the stem and seeds, and roughly chop the flesh.
- Combine the corn, roasted poblano, red onion, jalapeno, cilantro, citrus juice, and salt in a large bowl. Stir well and adjust seasoning.
