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Chipotle Corn Salsa Recipe
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Tastes exactly like the restaurant!|Charred corn adds perfect sweetness!|Made this for taco night, amazing!|Poblanos give incredible smoky flavor!|So fresh and vibrant, addictive!|Simple ingredients, restaurant quality results!|Kids ask for this constantly!|Better texture than store bought!
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Chipotle Corn Salsa Recipe
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Chipotle

Chipotle Corn Salsa Recipe

Learn how to make Chipotle's famous corn salsa recipe at home! This quick and easy recipe combines charred sweet corn with roasted poblanos and jalapeños for an authentic copycat version. Perfect for burrito bowls, tacos, or chips!

Prep

10 mins

Cook

0 mins

Serve

6

Kcal

90
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Ingredients

Directions

  • 500g frozen fire-roasted corn, thawed (or 3 ears fresh corn, charred and kernels removed)
  • 1 poblano pepper, finely diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1/2 red onion, finely diced
  • 30g fresh cilantro, chopped
  • 2 limes, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

  1. Step 1

    If using fresh corn, char the ears over an open flame or in a dry skillet until lightly blackened in spots, let cool, then slice the kernels off the cob. If using frozen fire-roasted corn, thaw completely and pat dry with a paper towel.

  2. Step 2

    In a large mixing bowl, combine the corn kernels with the diced poblano pepper, jalapeño pepper, and red onion.

  3. Step 3

    Add the chopped cilantro to the bowl along with the lime juice, salt, and ground cumin.

  4. Step 4

    Toss everything together gently until well combined, making sure the lime juice coats all the vegetables evenly.

  5. Step 5

    Taste and adjust the seasoning with extra salt or lime juice if needed. For more heat, leave some of the jalapeño seeds in.

  6. Step 6

    Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature alongside burrito bowls, tacos, or tortilla chips.
FAQ for
Chipotle Corn Salsa Recipe

What ingredients are used in Chipotle Corn Salsa Recipe from Chipotle?

The salsa uses charred corn kernels, red onion, jalapeño, red bell pepper, poblano pepper, fresh lime juice, coriander, olive oil, cumin, sea salt, and black pepper for an authentic Mexican-inspired flavour.

How to cook Chipotle Corn Salsa Recipe from Chipotle at home?

Learn how to cook Chipotle Corn Salsa Recipe from Chipotle by charring corn kernels in a dry pan until golden-brown, then mixing with diced peppers, onion, fresh coriander, lime juice, and seasonings. Refrigerate for 30 minutes to allow the flavours to meld before serving chilled.

What's the best way to char corn for Mexican salsa?

Heat a dry frying pan over medium-high heat and add corn kernels in a single layer. Let them char without stirring for 3-4 minutes, then stir and char for another 3-4 minutes until golden-brown spots develop for smoky flavour.

Can I make corn salsa ahead of time for meal prep?

Yes, corn salsa keeps well in an airtight container in the refrigerator for up to 3 days. However, it's best enjoyed within the first 24 hours when the vegetables are at their crispest and most flavourful.

Should I use fresh or frozen corn for homemade Mexican salsa?

Both work brilliantly. Fresh corn offers superior flavour and texture, but frozen corn is a convenient alternative. If using frozen, thaw completely and drain excess moisture before charring to achieve the best caramelised results.

Notes on
Chipotle Corn Salsa Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Stand each cob upright in a large bowl and slice downward to release the kernels. If using frozen corn, allow it to thaw completely at room temperature and drain any excess moisture using a fine-mesh sieve or clean kitchen towel."},{"@type":"HowToStep","name":"Char corn kernels","text":"Heat a large, dry frying pan or griddle over medium-high heat. Once hot, add the corn kernels in a single layer. Allow them to char without stirring for about 3-4 minutes, then give them a good stir and let them char for another 3-4 minutes. You want to see lovely golden-brown spots developing on the kernels, which will add that authentic smoky, sweet flavour. Remove from heat and transfer to a large mixing bowl to cool completely."},{"@type":"HowToStep","name":"Dice vegetables","text":"While the corn is cooling, prepare your vegetables. Finely dice the red onion into small, uniform pieces about 3-4mm in size. For the jalapeño, slice it lengthwise, carefully scrape out the seeds and white membrane with a spoon (this reduces the heat but keeps the flavour), then finely dice. Do the same with the red bell pepper and poblano pepper, ensuring all pieces are roughly the same size for even distribution throughout the salsa."},{"@type":"HowToStep","name":"Combine vegetables","text":"Add all the diced vegetables to the bowl with the cooled charred corn. The corn should be at room temperature before mixing to prevent wilting the fresh ingredients."},{"@type":"HowToStep","name":"Add lime juice","text":"Squeeze the fresh lime juice directly over the corn and vegetable mixture. Using a microplane or fine grater, you can also add a bit of lime zest for extra zing if desired, though this is optional."},{"@type":"HowToStep","name":"Add seasonings","text":"Finely chop the fresh coriander, including the tender stems for maximum flavour. Add it to the bowl along with the extra virgin olive oil, ground cumin, sea salt, and freshly ground black pepper."},{"@type":"HowToStep","name":"Mix ingredients","text":"Using a large spoon or spatula, gently fold all the ingredients together until everything is evenly distributed and well combined. Taste and adjust the seasoning if needed – you might want a touch more salt, an extra squeeze of lime, or even a pinch more cumin depending on your preference."},{"@type":"HowToStep","name":"Chill and serve","text":"Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. This resting time allows all the flavours to meld beautifully together. The salsa will keep well in an airtight container in the refrigerator for up to 3 days, though it's best enjoyed within the first 24 hours when the vegetables are at their crispest. 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