Chipotle Corn Salsa Copycat Recipe
This Chipotle-style corn salsa is fresh, zesty, and slightly smoky—just like the one from your favorite burrito spot! It’s perfect for tacos, burritos, bowls, or as a dip with tortilla chips.
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer, Side
- Method: No-Cook
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 2 cups corn (fresh, canned, or frozen)
- ½ cup red onion, finely diced
- 1 small jalapeño, minced (seeds removed for milder spice)
- ½ cup cilantro, chopped
- 1 poblano pepper, roasted and diced
- Juice of 1–2 limes (about 2 tablespoons)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
-
Roast the Poblano Pepper:
- Place poblano over an open flame or under a broiler, turning until blackened.
- Transfer to a bowl, cover, and let steam for 5 minutes.
- Peel off the skin, remove seeds, and dice finely.
-
Prepare the Corn:
- If using fresh corn, boil for 3-4 minutes, then cool and cut off the kernels.
- If using frozen corn, thaw and drain.
- If using canned corn, drain and rinse.
-
Mix the Salsa:
- In a bowl, combine corn, red onion, jalapeño, cilantro, roasted poblano, lime juice, salt, and black pepper.
- Stir well and let sit for 15 minutes to blend flavors.
-
Serve & Enjoy:
- Serve with chips, tacos, burrito bowls, or grilled meats.
Notes
- For extra heat, add a second jalapeño or a pinch of cayenne.
- Make it smoky by using grilled corn.
- Store leftovers in the fridge for up to 3 days.
Find it online: https://ukfinda.com/chipotle-corn-salsa-copycat-recipe/