This Chipotle Corn Salsa recipe is a streamlined take on the popular roasted chili corn salsa served at Chipotle Mexican Grill. It's ready in 15 minutes and tastes just like the original! Perfect for taco night, scooping up with tortilla chips, and topping salads, bowls, chili, and more.
After Chipotle shared a viral video revealing their secret corn salsa recipe, I tested a few variations and landed on this streamlined version. Once you see how quick it is, you'll want to make it on repeat like I do!
Everyone loves Chipotle, right? Personally, since I'm vegan, the fast casual restaurant holds an extra special place in my heart. It's the chain you can always count on for a delicious and satisfying meal. And I love that their plant-based options are actually pretty healthy. Sofritas bowl, anyone?
I also just really love corn and everything made from it, and Chipotle's roasted chili corn salsa is no exception. I was thrilled to realize how easy it is to make at home! I like to scoop it up with tortilla chips for a little corn-on-corn action.
Jump to:
How is this different from Chipotle's corn salsa?
The official Chipotle recipe includes roasted poblano pepper. But we're skipping that step because I've tested the recipe with and without it, and the impact isn't worth the effort.
In fact, in Chipotle's TikTok video where they revealed how they make the roasted chili-corn salsa, you'll notice that poblano isn't mentioned.
If you look closely at the bowl of corn in the video you will see a few dark green morsels that can only be poblano pepper. So my takeaway is that yes, their recipe "officially" contains roasted poblano pepper, but not very much (probably due to cost).
This is why we can skip that step at home and still have corn salsa that tastes like the original!
Ingredient Notes
- Corn: White sweet corn is closest to Chipotle, but yellow corn works, too. I always use frozen corn because it's one more way to keep this recipe really streamlined, but fresh works, too. You'll need 4 or 5 ears of corn to equal the 16 ounces called for in the recipe.
- Jalapeño: Adds fresh heat. Remove the seeds for a milder salsa.
- Red onion: Sharp and crisp and key to that signature bite. Shallots would also taste great if you feel like switching things up.
- Cilantro: This fresh ingredient is key in replicating the flavor of Chipotle's corn salsa. Adjust the amount to suit your taste. If you absolutely must substitute, go with curly parsley or basil, but just know it won't taste the same.
- Lime juice (and optional lemon): According to Chipotle's website, they use lime and lemon juice, and you can definitely do that if you'd like. Of the two, lime is more important here. Since I wanted to streamline both the prep and ingredient list, I used lime juice only.
Tip: Finely chopping the ingredients makes a big difference in both texture and flavor.
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How to Make Chipotle Corn Salsa
For food safety reasons, it's recommended to cook frozen corn before consuming, but don't worry, it literally only takes a few minutes! Here's how to do it:
- Heat: Preheat a large saute pan over medium-low heat. Add the frozen corn to the pan. Stirring occasionally, cook just until the corn is hot, about 4 minutes.
- Cool: Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.
- Assemble: Combine the corn, jalapeno, red onion, and lime juice. Season with salt, then toss with cilantro. Serve now or refrigerate until chilled.
Serving Suggestions
Just like at Chipotle, you'll love this corn salsa with all of your favorite Mexican and Tex-Mex dishes.
- Taco Tuesday: Corn salsa is a must for taco night at home. Try my popular plant-based taco meat or lentil tacos.
- Bowls and Salads: Just like the hearty bowls served at Chipotle, spoon a generous amount of corn salsa over your choice of rice, beans, protein, and tomato salsa. I also love it with this cilantro-forward Mexican Quinoa.
- Chili and Beans: Corn salsa is a perfect topping for chili and Charro Beans. Looking for a good chili recipe? That's my wheelhouse! Check out my Lentil Chili, Beyond Meat Chili, Vegan White Chili, and Sweet Potato Chili.
- Appetizer: Scoop up corn salsa with homemade tortilla chips, or add it to a plate of loaded nachos along with some Refried Black Beans. Serve it alongside Dairy-Free Quesadillas and Vegan Ceviche for a casual party snack.
Recipe Variations
- With Black Beans: Rinse and drain one 15 oz. can of black beans. Season with several dashes of cumin and a generous pinch of salt, then toss with the corn salsa.
- Extra Veggies: It's also great with diced bell pepper and chopped tomatoes.
- Spicy: Include some (or all) of the jalapeno seeds for more kick. The spiciness is totally up to you!
FAQs
Absolutely. To cook corn on the cob, remove the husks and silks, and place 4 or 5 ears of corn in a large pot. Cover with water, bring to a boil, and cook for 1 to 2 minutes or until the corn is tender. Cool, then cut the corn from the cob. Or grill the corn for even more flavor!
It leans more toward sweet and mild thanks to the corn. However, the spice level of jalapenos can vary, so keep that in mind. To make extra sure the salsa is mild, roast the jalapenos first or omit them and use a roasted poblano pepper. Or lean into the spice and cool down afterward with some sweet corn ice cream for dessert.
Yes. It's also vegan, nut-free, oil-free, and soy-free.
Helpful Tips
- Finely chop all of the ingredients for the best texture and mingling of flavors.
- For a milder salsa, be sure to remove the jalapeño seeds.
- Toss the onion with lime juice first to soften the sharpness.
- For the best flavor, let the salsa sit for 30 minutes before serving.
- Corn salsa is a great make-ahead dish for parties and cookouts. Scale it up to serve a crowd.
I hope you love this quick and easy corn salsa recipe. If you make it, comment below to let us know! ⭐️⭐️⭐️⭐️⭐️
Recipe
Chipotle Corn Salsa (Easy Version)
Ingredients
- 16 ounces frozen sweet corn, white or yellow - see Notes for tips
- ½ medium red onion, diced
- 2 fresh jalapenos - seeds and membrane removed, diced
- ⅓ cup finely chopped fresh cilantro leaves
- ¼ cup fresh lime juice - add a squeeze of lemon, if desired
- ¼ teaspoon fine sea salt - adjust to taste
Instructions
- For food safety, cook the frozen corn in a large saute pan over medium heat for about 4 minutes or until hot.
- Spread the corn on a large plate or baking sheet to cool. Set aside while you prepare the other ingredients.
- Toss the red onion, jalapeno, and corn with lime juice. Season with salt, then fold in the cilantro. Taste and add more salt if desired. For the best flavor, refrigerate 20-30 minutes before serving. Tip: The flavors improve over time making this is a great recipe to make ahead for parties. Double or triple the recipe if serving a crowd.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
janet salmond says
Excellent recipe quick easy and delicious
Cara says
This is so tasty! Can’t believe how easy it is. Will def make frequently.
Kristina says
Can you use can corn and do you still need to cook it?
Lori Rasmussen says
Yes, canned corn works, and no, you don't need to heat it.
Lindsay says
My entire family loves this recipe! It so reminds me of my favorite topping at Chipotle. We make it ALL of the time. Thanks so much!
Rick says
I use canned sweet corn. I also put the whole jalapeño chopped up including the seeds and membrane to make it a little spicier. Great for football games!
Julie says
Wow!!! So amazing!!!! Can’t believe I made something so yummy- fabulous, easy recipe. Willl be making it weekly. Thank you!!!!
Pamela says
Very easy and tastes so fresh. Delish - thank you!
April says
This recipe is easy and amazing! I initially made it to use as a topping for burrito bowls but I found myself eating it with chips and making grilled chicken and using it on top! Delicious! Making another batch today!