Roasted Chili Corn Salsa is the perfect topping for any of your favorite Mexican dishes! This Chipotle Copycat Corn Salsa is ready to eat in just 30 minutes.
Roasted sweet corn, poblanos and jalapeno peppers with red onion, citrus juices and cilantro. Packed with fresh flavors and a hint of smokey flavor from the roasted corn and peppers.
I first had this salsa years ago when I used to get Burrito Bowls from Chipotle Mexican Grill during my college years. I always loved it but never really tried to recreate it until now.
This is one of those great recipes that you can use for parties, weeknight dinners and snacks! My favorite time of year to make this is the summer, during sweet corn season.
Living in the Midwest, corn is all around. My town even has a whole festival dedicated to it, "Corn Fest".
This time of year is also great for Easy Crack Corn Salad.
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Why You'll Love This Recipe
- Quick and easy to make. Peppers are roasted and chile corn salsa is made in just 30 minutes!
- A great way to use that fresh corn during summer and Labor Day!
- This is one of my favorite salsas that can be used in place of pico de gallo or alongside it. It's the perfect appetizer with homemade tortilla chips or a great accompaniment to a larger dish such as Taco Bell Crunchwrap Supreme, Birria Quesadillas or Tacos de Camaron (shrimp tacos).
What Is Roasted Chili Corn Salsa?
This is a copycat version of Chipotle's Roasted Chili Corn Salsa. It is a spicy salsa that contains roasted corn, red onion, roasted poblano and jalapeno peppers, lime and lemon juice, fresh cilantro and salt.
Corn salsa from Chipotle is ideal for eating with corn chips or topping things like burrito bowls, taco salads, tacos, etc.
Serve it chilled or at room temperature.
Recipe Ingredients
- Fresh Corn - Fresh corn works best for chile corn salsa.
- Poblano Pepper - The poblano peppers provide more flavor when roasted. Some are spicy, sometimes they're not.
- Jalapeno Pepper- Roast the fresh jalapeno peppers. This brings out flavor and heat. Also used in Jalapeno Popper Dip!
- Lime Juice - I always use fresh lime juice, never from concentrate.
- Lemon Juice - I always use fresh lemon juice, never from concentrate.
- Kosher Salt - The salt will bring out the flavor in all the ingredients. Diamond Crystal Kosher Salt is my go-to.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- I use yellow corn but you can use sweet white corn as well. If fresh corn is not in season, you can substitute frozen corn.
- Like it spicy? Use fresh serrano pepper in place of jalapeno.
- On the flip side, leave out the jalapeno if you're sensitive to heat.
- Add a little fresh basil and use this Chipotle copycat corn salsa recipe as a side salad. Corn and basil are an amazing combo! Basil is also a nice addition to Peach Mango Salsa.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Chipotle Copycat Roasted Chili Corn Salsa
Step 1: Preheat the oven to 400°F and line a sheet tray with parchment paper. Cut the corn off the cob then place it on the sheet tray. Drizzle it with olive oil and salt then toss to coat.
Step 2: Add the whole poblano peppers and whole jalapeno pepper to the tray beside the corn. Roast for 25 minutes or until the corn is golden brown and peppers are turning dark brown-black with blistered skin.
Step 3: Dice onion, peppers and cilantro. Add all remaining ingredients to a mixing bowl.
Step 4: Mix all chile corn salsa ingredients together. Serve at room temperature or chilled.
Expert Tips
- Use about 5-6 ears of corn to get 16oz.
- If you're not in the mood to turn your oven on then you can roast the corn and peppers on your gas range. Turn the flame to high heat then set the peppers straight on the grates and let them turn black. Rotate the peppers as they get black then remove from the heat and place in a plastic or paper bag for 15 minutes. Remove them from the bag, peel the skin then dice as directed.
- If you're doing the corn on the gas range then shuck it and place it on the grates. The corn will turn color more quickly than the peppers so keep a close eye. Rotate as you're getting a light charred look then remove from the heat. Continue as directed. I love making my corn like this when serving with Chimichurri Salmon!
- It's always a good idea to use a glove when cutting fresh jalapenos or wash your hands thoroughly afterwards. Sometimes your hands don't burn while you're cutting them but can burn later or even worse you'll touch your eye and burn it.
- This corn salsa from Chipotle tastes even better the next day after the flavors have time to meld. Keep it for up to 5 days in the fridge in an airtight container or tightly wrapped with plastic wrap.
- If pepper skin isn't peeling easily, place hot peppers in a plastic bag, tie it, then let them sit for 15 minutes. Remove from bag and peel.
Recipe FAQs
Roasted Chili Corn Salsa should be stored in the refrigerator in an airtight container or tightly wrapped with plastic wrap. It can be kept for up to 5 days.
I like to make this corn salsa ahead of time and have it ready to go! The flavors blend together even more after it sits for 24 hours. I do not recommend freezing this salsa.
Yes, it has a little kick to it. This copycat Chipotle Roasted Chili Corn Salsa has both roasted poblanos and jalapenos. Poblanos can go either way, sometimes I buy them and they're spicy peppers, sometimes they aren't. The jalapenos will give it a bit of a kick for sure. Jalapenos get spicier when roasted. For me it's not super spicy but I also LOVE very spicy things. You can always leave out the jalapeno if you don't like too much spice.
Yes, it is! If you're looking for a vegan recipe, this is a great one. Lots of simple ingredients, fresh produce and flavor. It's great to eat with these Quinoa + Kidney Bean Burgers, corn tortilla chips, taco salad and any of your favorite vegan Mexican dishes!
Yes, it is! This corn salsa is very healthy. It is full of fresh produce!
It has 1 gram of fat per serving, low carbs and low sugar. With all the fresh veggies and herbs there are plenty of vitamins too. This is a great topping for meats in place of an unhealthy sauce.
No, they do not. The sweet taste comes from sweet corn. They say that they use a super sweet corn, so there may be a little additional sugar from that. I make this recipe using a regular sweet corn and it is perfect! It doesn't need any additional sugar when you're using fresh ripe sweet corn.
This sweet corn salsa has a little kick to it that makes it a delicious combo of sweet and heat. That also means it works well with many things. Here are a few ways you can use this Roasted Chili Corn Salsa: With chips as an appetizer, in a burrito bowl, in Dorito Taco Salad Recipe, Birria Quesadillas, or on tacos like Shrimp Tacos with Avocado Relish and Chipotle Mayo + Best Buffalo Cauliflower Tacos.
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Roasted Chili Corn Salsa
Equipment
Ingredients
Roasted Chili Corn Salsa
- 16 oz fresh corn off the cob cut off the cob, about 5-6 ears of corn
- 1 drizzle olive oil
- 2 poblano peppers roasted, peeled and small diced
- 1 jalapeno pepper roasted, peeled and small diced
- ½ cup red onion fine dice
- ¼ cup cilantro rough chop (measure before chopping)
- 1 tablespoon lime juice fresh sqeezed
- 1 tablespoon lemon juice fresh squeezed
- 1 tsp kosher salt
Instructions
Making the Corn Salsa
- Preheat the oven to 400°F then line a sheet tray with parchment paper
- Cut the corn off the cobs then place it on the sheet tray. Drizzle with olive oil and toss to coat
- Place the whole poblanos and whole jalapeno on the sheet tray to the side of the corn. Roast 25 minutes or until the corn is a light golden brown and peppers are turning dark with bubbling skin
- Remove from the oven, set the corn aside to cool. Peel the skin from the peppers while they're still hot. If you're having a hard time then place the peppers in a paper or plastic bag, seal and wait 15 minutes. Remove them from the bag, peel, remove the seeds and stem then dice them into small pieces
- Add all ingredients to a medium mixing bowl the stir well to combine. Serve and enjoy!
Notes
- Use about 5-6 ears of corn to get 16oz.
- If you're not in the mood to turn your oven on then you can roast the corn and peppers on your gas range. Turn the flame to high heat then set the peppers straight on the grates and let them turn black. Rotate the peppers as they get black then remove from the heat and place in a plastic or paper bag for 15 minutes. Remove them from the bag, peel the skin then dice as directed.
- If you're doing to corn on the gas range then shuck it and place it on the grates. The corn will turn color more quickly than the peppers so keep a close eye. Rotate as you're getting a light charred look then remove from the heat. Continue as directed.
- If you can't find fresh corn, you can substitute with frozen.
- It's always a good idea to use a glove when cutting fresh jalapenos or wash your hands thoroughly afterwards. Sometimes your hands don't burn while you're cutting them but can burn later or even worse you'll touch your eye and burn it.
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