The roasted chili corn salsa at Chipotle Mexican Grill is super popular for good reason! It's mild, lightly sweet, and bursting with freshness from cilantro, jalapeno, and lime. The recipe I'm sharing today is a shortcut version of Chipotle corn salsa. It's ridiculously quick and easy to prepare and tastes just like the real deal! Ready in 15 minutes.
Everyone loves Chipotle, right? Personally, since we're vegan, the fast casual restaurant holds an extra special place in our hearts!
Chipotle is the chain that's always been there for us. They aren't just now hopping on the vegan train because it's trendy. They've been vegan-friendly from the beginning.
Even as other fast food and fast casual chains increase their plant-based offerings, Chipotle still holds the prize for being the place where you KNOW you won't leave hungry. And their plant-based options are actually pretty healthy.
Passing through an unfamiliar city on a road trip? No problem! There's bound to be at least one Chipotle location easily accessed from the interstate.
I've mentioned before that I have major love for corn and everything made from it, and Chipotle's roasted chili corn salsa is no exception. When I realized how simple their recipe is, I started making it 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?
I'm always looking for ways to streamline recipes. So I skipped the step of roasting a poblano pepper, and you know what? We didn't even miss it.
In fact, if you watch Chipotle's TikTok video where they revealed how they make the roasted chili-corn salsa, you'll notice that poblano isn't mentioned.
But 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!
You only need 5 ingredients to make this light, fresh, sweet corn salsa. Once you see how quick it is, I think you'll want to make it every week like I do!
Ingredient Notes
- frozen corn - I usually use white sweet corn but yellow is fine, too. Use what you have! If you'd like to use fresh corn that's great, too. Follow basic boiling instructions, then cut the corn from the cob.
- jalapenos - you'll need 2 fresh jalapenos. Unless they're especially spicy, they don't make the corn salsa hot. Just thought I'd mention that for those of you averse to spicy foods. Just make sure you remove the seeds and membranes.
- red onion - important for overall flavor; shallots would also taste great.
- cilantro - if you're not a cilantro fan I suppose you could leave it out, but it is a key ingredient in replicating the flavor of Chipotle's corn salsa.
- lime juice - according to Chipotle's website, they use both lime AND lemon juice, and you can definitely do that if you'd like. Since I was streamlining both the prep AND the ingredient list, I decided to use lime juice only.
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See recipe card below for quantities and full instructions.
How to Make Chipotle Corn Salsa
For food safety it's a good idea to cook frozen corn. But don't worry, it literally only takes a few minutes! Check it out:
- Preheat a large saute pan over medium-low heat. Add frozen corn to the pan. Stirring occasionally, cook just until the corn is hot, about 4 minutes.
- Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.
- Toss the jalapeno, red onion, cilantro, and lime juice. Season with salt, then combine with the corn. Serve now or refrigerate until chilled.
Tip! The flavors mingle and improve after an hour or so in the fridge.
This is a great recipe to prep in advance for a potluck or backyard cookout. Double or triple the recipe if serving a crowd.
What to Serve With Corn Salsa
Just like at Chipotle Mexican Grill, you can add this corn salsa to all of your favorite Mexican and Tex-Mex dishes like:
- burritos
- bowls
- tacos and taco salads
- enchilada casserole
Scoop it up with tortilla chips, or add it to a plate of loaded nachos. And serve it alongside vegan ceviche for a casual party appetizer.
Corn salsa is also a perfect topping for your favorite vegan chili!
Variations
- black bean corn salsa - add a can of rinsed and drained black beans. When adding beans I also like to include several dashes of cumin plus extra salt.
- other additions - it's also great with diced bell pepper and chopped tomatoes.
- spicy - include some of the jalapeno seeds; the overall spiciness is totally up to you.
How long does corn salsa keep?
This is a great recipe to make ahead because the veggies hold up well and the flavors just get better and better. Store corn salsa in the refrigerator in an airtight container for up to 5 days.
FAQs
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.
Yes. It's also vegan, nut-free, oil-free, and soy-free.
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!
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Recipe
Chipotle Corn Salsa (EASY Version!)
Ingredients
- 16 ounces frozen sweet corn, white or yellow - see Notes for using fresh corn
- ½ medium red onion, diced
- 2 jalapenos, seeds and membrane removed, diced
- ¼ to ⅓ cup finely chopped fresh cilantro
- ¼ cup fresh lime juice - also include a squeeze of lemon, if desired
- ¼ to ½ teaspoon fine sea salt, to taste
Instructions
- 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 (for food safety).
- Spread the corn on a baking sheet or large plate to cool. Set aside while you prepare the other ingredients.
- Toss the red onion, jalapeno, and cilantro with lime juice. Season with salt, then mix with the corn. Serve now or refrigerate until chilled. Tip: the flavors improve over time making this is a great recipe to prep in advance for a potluck or party. Double or triple the recipe if serving a crowd!
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Rick
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
Wow!!! So amazing!!!! Can’t believe I made something so yummy- fabulous, easy recipe. Willl be making it weekly. Thank you!!!!
Pamela
Very easy and tastes so fresh. Delish - thank you!
April
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!