Skip the line and make this Copycat Chipotle Corn Salsa at home with very minimal ingredients. It’s the best salsa to add to burritos, nachos, tacos; you name it!
Chipotle Corn Salsa Recipe
Who else loves the roasted chili corn salsa at Chipotle? Me too! Sometimes I like to make it and dive in with a tortilla chip, or many to be honest. It’s so hard to stop at just one! It’s the perfect corn salsa to put on top of burritos, nachos, tacos; you name it. It’s such a gorgeous, vibrant salsa that pairs with just about any Mexican or Tex-Mex dish.
You’re going to be shocked at how easy it is to make at home. So simple and requires very minimal ingredients and can be made ahead of time. It’s great for meal prepping for the week because it allows the flavors to blend and become even better. And did I mention it can be made with fresh corn (when it’s in season), frozen, or even canned? Yup!
CORN SALSA INGREDIENTS:
- roasted poblano peppers
- frozen, fresh, or canned corn
- fresh jalapenos
- lime juice (I recommend using fresh)
- red onion
Simple ingredients that produce so much flavor! If you are looking for gorgeous serving bowls for your corn salsa, I love these.
IS CORN SALSA SPICY?
I would say it depends on what you think is spicy. In my opinion, it isn’t, and I think it’s more mild salsa. If you aren’t a fan of spicy dishes, you can omit the jalapeno pepper and try it with a sweet bell pepper instead. You can always try it without and see how it tastes and add in just a little bit of jalapenos to kick the spiciness down a bit.
HOW MANY CARBS IN CHIPOTLE CORN SALSA?
Chipotle corn salsa isn’t low-carb, keto-friendly, in my opinion, if that’s what you were wondering. Corn contains a lot of carbs and each serving comes in at 15g with 1g of fiber making it 14g net carb.
Other Copycat Chipotle recipes you will love:
Skip the lime and make this Copycat Chipotle Corn Salsa at home with very minimal ingredients. It's the best salsa to add to burritos, nachos, tacos; you name it!
- 12 ounces frozen corn, fresh or canned work as well
- ¼ cup finely diced red onion
- 1 poblano pepper, roasted and finely chopped
- 1 jalapeno pepper, stemmed, seeded, and finely chopped
- ¼ cup chopped fresh cilantro
- 1 lime, juiced
- ¼ tsp salt, or to taste
Cook the corn by steaming/microwaving until not frozen or tender. Place onto a baking sheet to cool completely.
Add the cooled corn, red onion, poblano pepper, jalapeno pepper, cilantro, lime juice, and salt together until combined. Taste and season with additional salt, if needed.
Serve or store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.