If you love the roasted chili corn salsa from Chipotle Mexican Grill, then you’re going to love this quick and easy copycat recipe! Packed with sweet corn, roasted poblano peppers, a touch of jalapeño, and a splash of citrus it’s the perfect balance of flavor and heat.
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Copycat Chipotle Corn Salsa
When it comes to fast food, I don’t have many go-to spots.
But Chipotle is a different story.
There’s something about their burrito bowls that just hits the spot every time.
And my absolute favorite topping is their roasted chili corn salsa!
It’s fresh, a little sweet and not too spicy.
(Which is a win for someone like me who is not a big fan of ultra spicy foods!)
If you’ve never had Chipotle corn salsa, you’re seriously missing out.
But the good news?
This copycat version is super easy to make, just as delicious, and honestly, maybe even better!
It’s the perfect way to spice up your regular old Taco Tuesday routine, or make a batch for a Cinco de Mayo celebration.
It’s also the perfect summer appetizer to serve at a backyard cookout or even a potluck party.
Why You’ll Love This Recipe
- Balance of Flavors– This roasted corn salsa recipe is just the right mix of flavors with a hint of heat from the peppers and a touch of sweetness from the corn kernels.
- Quick and Easy to Prep – You can toss it together in under 30 minutes (plus a bit of chill time). You can even make it ahead!
- Allergy-Friendly Recipe – It’s naturally gluten-free, dairy-free, and vegetarian, and vegan-friendly.
Table of Contents
- Copycat Chipotle Corn Salsa
- Why You’ll Love This Recipe
- Ingredients for Roasted Chili Corn Salsa
- Equipment Needed
- How to Make Roasted Chili Corn Salsa
- How to Serve Your Roasted Mexican Corn Salsa
- What to Else to Serve with Roasted Chili Corn Salsa
- More Salsa Recipes You’ll Love
- Final Thoughts on Making Fresh Roasted Chili Corn Salsa
- Printable Recipe Card for Roasted Chili Corn Salsa
- Did You Enjoy This Recipe? PIN It for Later!
Ingredients for Roasted Chili Corn Salsa
- 10 ounces frozen corn
- 1 small poblano pepper
- 1 jalapeño pepper
- ⅓ cup red onion
- 1 fresh lime
- ½ fresh lemon
- ¼ cup cilantro
- 1 teaspoon kosher salt
Equipment Needed
How to Make Roasted Chili Corn Salsa
Step 1: Roast Your Poblano Pepper.
To begin making your chili corn salsa, roast your poblano pepper directly on a heated grill, over a gas burner flame, or under your oven’s broiler.
Use tongs to turn it occasionally until the skin is charred all over, about 5 minutes.
Step 2: Steam and Skin
Once it’s charred, transfer the roasted poblano to a bowl and cover it with a lid or plastic wrap.
Let it steam for 5–10 minutes, then peel off the skin, remove the stem and seeds, and dice it into small pieces.
Step 3: Prep Your Veggies
Next, remove the seeds from the jalapeño and finely dice it.
Then dice the red onion and chop the cilantro and set everything aside.
Step 4: Combine the Ingredients
In a large bowl, add the thawed corn, diced peppers, red onion, cilantro, and salt.
Then add the lime juice, and lemon juice and stir until everything is well mixed.
Step 5: Chill and Serve
When done, cover the bowl and refrigerate your roasted chili corn salsa at least 30 minutes to let the flavors marry together.
Before serving, give it a quick stir and adjust the seasoning if needed.
Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Just give it another good stir before serving again to freshen it up.
How to Serve Your Roasted Mexican Corn Salsa
There are so many tasty ways to enjoy this roasted chili corn salsa. Here are a few of my favorites:
- Served with a taco board or as a fresh side at your next backyard BBQ
- Tucked into tacos or burrito bowls
- As a topping for grilled chicken or fish
- Scooped up with tortilla chips (my personal favorite!)
What to Else to Serve with Roasted Chili Corn Salsa
If you’re planning a taco night or hosting a casual Mexican inspired dinner, this roasted chili corn salsa makes the perfect appetizer or side dish.
Add a heaping bowl for dipping as part of a taco board, or serve it with a big batch of crockpot pork chalupa or a cozy bowl of crockpot chicken enchilada soup for an easy and delicious meal.
Add in a few more party ready sides like Doritos taco salad or a tray of tortilla chips for scooping and you’re all set.
And don’t forget the drinks!
A frozen pineapple margarita or a double berry blended daiquiri adds the perfect sweet flavor to your meal.
Want to finish things off with something sweet?
You can’t go wrong with classic Mexican inspired treats like churros or tres leches cake.
More Salsa Recipes You’ll Love
If you love this recipe for roasted chili corn salsa, you might also enjoy these other salsa recipes.
Final Thoughts on Making Fresh Roasted Chili Corn Salsa
If you love the bright, fresh flavors from Chipotle’s corn salsa, this easy homemade version is a must-try.
It’s simple, full of flavor, and always a hit whether you’re making dinner for your family or hosting a get-together.
As always, feel free to leave any questions or comments below, and don’t forget to pin this post to save it for later.
And, if you try this recipe, remember to leave your feedback by leaving a rating on the recipe card below to let other readers know what you think.
Printable Recipe Card for Roasted Chili Corn Salsa
Quick and Easy Chili Roasted Corn Salsa
Ingredients
- 10 ounces frozen sweet corn
- 1 small poblano pepper
- 1 jalapeño pepper
- ⅓ cup red onion
- 1 fresh lime
- ½ fresh lemon
- ¼ cup cilantro
- 1 teaspoon kosher salt
Instructions
- Roast your poblano pepper on a heated grill, over an open flame from a gas burner, or under the broiler in the oven. Turn often with tongs until it is charred on all sides, about 5 minutes.
- Once roatsed, place your pepper in bowl and cover with plastic wrap for 5-10 minutes to let it steam.
- Remove the skin, stem, and seeds from the poblano pepper and dice it into small pieces.
- Remove the seeds from the jalapeño and finely dice, and dice the red onion.
- Finely chop fresh cilantro.
- In a large bowl, squeeze the juice from the lime and lemon. Add the diced poblano, jalapeño, red onion, and cilantro. Stir until combined.
- Add the corn and salt to the mixture and stir well.
- Cover and refrigerate the salsa for at least 30 minutes.
- Before serving, give the salsa a quick stir. Adjust the seasoning to taste with more salt or lime juice, if desired.
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Did You Enjoy This Recipe? PIN It for Later!
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