This chipotle corn salsa recipe is a simple copycat of the roasted chili corn salsa from Chipotle Mexican Grill. It tastes just like the original and is ridiculously easy to make. All you need are 15 minutes and 5 ingredients (plus salt).
After Chipotle shared a TikTok video revealing their secret corn 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!
Jump to:
I often joke that I'm 90% corn because I love it and eat it in some form nearly every day. And Chipotle's roasted chili corn salsa has long been a favorite!
When I realized how simple their recipe is, I started making it at home. It's one of those dishes you can toss together anytime and know it will be a hit.
What's in Chipotle's Corn Salsa?
Chipotle's roasted chili-corn salsa is made with a handful of simple, fresh ingredients:
- white sweet corn
- red onion
- jalapeño and poblano pepper
- lime juice (and sometimes lemon juice, according to their website)
- cilantro
Everything is finely chopped so the flavors blend evenly. The result is bright and fresh, with just sweet enough from the corn.
Do you need poblano pepper?
Short answer: no.
According to Chipotle's ingredient info, roasted poblano pepper is one of the official ingredients. But...
In the behind-the-scenes video where they revealed how they make the roasted chili-corn salsa, poblano isn't mentioned. In the bowl of corn you can see a few dark green bits that look like poblano pepper, but it's such a small amount.
Since buying and roasting a poblano pepper is a significant extra step, I decided to test the recipe both ways to see if it's necessary. I'm always looking for ways to streamline recipes for home cooking.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Turns out, skipping the poblano didn't take away from the flavor at all! The combination of sweet corn, jalapeño, citrus, and onion still delivers that familiar Chipotle taste.
So while some corn salsa recipes include poblano, I prefer this simple version since there's no compromise in flavor or authenticity.
Ingredient Notes
- Corn: White sweet corn is closest to Chipotle, but yellow corn works, too. Frozen (thawed) is quick and easy. Fresh corn is also great.
- 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.
- Cilantro: Fresh, herby, and a key ingredient in replicating the flavor of Chipotle's corn salsa. Adjust the amount to suit your prefernces. If you absolutely must substitute, go with curly parsley or basil, but just know it won't taste the same.
- Lime and lemon juice: 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. Since I wanted to streamline both the prep and ingredient list, I used lime juice only.
- Salt: This brings the whole dish together and complements the sweetness of the corn.
Tip: Finely chopping the ingredients makes a big difference in both texture and flavor.
See the recipe card below for quantities and full step-by-step instructions.
How to Make Chipotle Corn Salsa
For food safety reasons, it's best 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.
Ways to Serve Corn Salsa
Just like at Chipotle, you'll enjoy this corn salsa with all of your favorite Mexican and Tex-Mex dishes, like:
- bowls and salads
- tacos, burritos, and taquitos
- enchiladas and enchilada casserole
Scoop it up with tortilla chips, or add it to a plate of loaded nachos along with some refried black beans! Serve alongside vegan quesadillas and hearts of palm ceviche for a casual party snack.
Corn salsa is also a perfect topping for chili. Try this popular lentil chili and Beyond Meat chili.
Other Variations
- Black bean corn salsa: 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.
- Additional veggies: It's also great with diced bell pepper and chopped tomatoes.
- Make it 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.
Yes. It's also vegan, nut-free, oil-free, and soy-free.
Lori's Top Tips
- Finely chop everything for the best texture and mingling of flavors.
- For a milder salsa, be sure to remove the jalapeño seeds.
- Mix 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 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
- 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 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 prep in advance for parties. 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.
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!