CopyCat Chipotle Corn Salsa

I can't tell you how many times I hear people rave about Chipotle and their fresh ingredients. In particular, the Chipotle Corn Salsa. The fresh ingredients of this corn salsa recipe are the perfect harmony of flavor.

Obviously a corn salsa uses corn as its main ingredient. I prefer white corn in this salsa, and have used both fresh and frozen interchangeably. You'll also need cilantro, lemons and limes, red onion, plus a jalapeño and poblano pepper.

How to make Chipotle Corn Salsa

All of the ingredients for the Chipotle Corn Salsa can be found at your favorite grocery stores and is really easy to make! You may never eat out again!

The Poblano Pepper is the secret ingredient in the Chipotle Corn Salsa.

The roasted poblano pepper is what gives this corn salsa is rich flavor. Whether you choose to char it on your grill or broil it in the oven, do not leave out this key ingredient. Far too many people are afraid of peppers and they are so delicious. The trick to handling them is to use food prep gloves (a life saver), wash your hands after prepping them and don't touch your eyes.

How to roast a poblano pepper

Turn your oven to broil and let it heat for a few minutes. While it's heating, line a baking sheet with aluminum foil. Using your hands, coat the poblano pepper with high heat oil and place on the sheet.

Broil the pepper in the oven for 5-7 minutes on each side, but don't let it  burn!. Once both sides are nice and brown, remove the pepper from the oven and set aside in a bowl, covering it with foil for about 15 minutes, allowing it to sweat.

After the pepper has cooled, put on food prep gloves and use your hands to peel the outer layer of skin off, . Then cut the top of the pepper off and peel the flesh away from the core and seeds. Then just chop up that pepper to be ready top add to your salsa.

Corn Salsa is easy to make!

One of the ways I cheat when making this corn salsa is buying pre-chopped onions. It saves me the time and hassle of chopping them (one of my least favorite kitchen tasks). My local grocery store has cups of pre-chopped veggies with the produce, and the cost isn't that much higher, which makes it a win in my book!

Another corn salsa secret

Fresh citrus juices will make your chipotle corn salsa SING. Use both lemon AND lime juices to make your salsa extra refreshing. I use two limes and one lemon for my salsa. To make juicing easier, I roll the fruit on the counter before slicing.

Copycat Chipotle Corn Salsa Recipe

INGREDIENTS:
16 ounces white sweet corn, fresh or frozen (defrosted)
1 large poblano pepper
1 teaspoon high heat oil
1 small red onion, chopped (approx. ¾ cup)
1 jalapeño pepper, chopped
½ cup fresh cilantro, chopped
juice of 2 limes + 1 lemon (approx. ½ cup)
large pinch sea salt

DIRECTIONS:
First, roast your poblano pepper. Turn your oven to broil and let it heat for a few minutes. While it's heating, line a baking sheet with aluminum foil. Using your hands, coat the poblano pepper with high heat oil and place on the sheet.

Broil the pepper in the oven for 5-7 minutes on each side, making sure it doesn't burn. Once both sides are nice and brown, remove the pepper from the oven and set aside in a bowl, covering it with foil. Let it sit covered for about 15 minutes, allowing it to sweat.

While the pepper is roasting, chop/prep your remaining ingredients. Combine the chopped red onion, jalapeño pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.

After the pepper has cooled, put on food prep gloves and use your hands to peel the outer layer of skin off. Then cut the top off, and peel the flesh away from the core and seeds. Then just chop up that pepper to be ready to add to your salsa.

Squeeze lemon and lime juice into a bowl, removing any seeds.Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste and add more salt if needed.

Serve immediately. You can store any leftovers tightly covered in the refrigerator for up 4 days.

CopyCat Chipotle Corn Salsa

Kerri Jablonski

This refreshing corn salsa is just like your restaurant favorite!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 3 cups

Ingredients

  

• 16 ounces white sweet corn fresh or frozen (defrosted)
• 1 large poblano pepper
• 1 teaspoon high heat oil
• 1 small red onion chopped (approx. ¾ cup)
• 1 jalapeño pepper chopped
• ½ cup fresh cilantro chopped
• juice of 2 limes + 1 lemon approx. ½ cup
• large pinch sea salt

Instructions

 

• First, roast your poblano pepper. Turn your oven to broil and let it heat for a few minutes. While it's heating, line a baking sheet with aluminum foil. Using your hands, coat the poblano pepper with high heat oil and place on the sheet.
• Broil the pepper in the oven for 5-7 minutes on each side, making sure it doesn't burn. Once both sides are nice and brown, remove the pepper from the oven and set aside in a bowl, covering it with foil. Let it sit covered for about 15 minutes, allowing it to sweat.
• While the pepper is roasting, chop/prep your remaining ingredients. Combine the chopped red onion, jalapeño pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.
• After the pepper has cooled, put on food prep gloves and use your hands to peel the outer layer of skin off. Then cut the top off, and peel the flesh away from the core and seeds. Then just chop up that pepper to be ready to add to your salsa.
• Squeeze lemon and lime juice into a bowl, removing any seeds.Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste and add more salt if needed.
• Serve immediately. You can store any leftovers tightly covered in the refrigerator for up 4 days.

WORD OF THE DAY: CORN SALSA