This is the official recipe for Chipotle’s Roasted Chili Corn Salsa. This homemade salsa is easy to make with a few simple ingredients, including a bag of frozen corn. It’s a bright, smoky topping for burrito bowls and tacos or a tasty dip for tortilla chips.
If you’ve eaten at Chipotle Mexican Grill, you’ve likely seen their roasted chili-corn salsa. It combines sweet corn and roasted poblano with lime and lemon juices, red onion, jalapeño, and cilantro for a balance of sweet, smoky, and bright flavors with a gentle kick.
This copycat recipe is simple and requires just a handful of ingredients. It’s perfect alongside Mexican dishes like citrus-marinated chicken or ground chicken tacos, or simply enjoyed with chips.
As Seen On TikTok
Chipotle shared their official recipe recently, and this version matches it closely. The main difference is that Chipotle sometimes uses a frozen mix that already includes roasted poblano. In this recipe you’ll roast a poblano yourself and combine it with frozen corn. If you find a frozen corn blend with poblano included, you can use that to save time.
Ingredients Notes and Tips
- Frozen Corn: Chipotle uses white sweet corn, but yellow sweet corn works equally well.
- Poblano Pepper: Roast a poblano for the signature smoky flavor. If unavailable, a green bell pepper can be substituted, though the flavor will be milder.
- Jalapeño: Heat varies by pepper. If you prefer less spice, remove the seeds and membranes or use a milder pepper.
- Red Onion: Sweet onion can be used if you don’t have red onion on hand.
- Citrus Juice: The recipe calls for both lime and lemon juice. Freshly squeezed juice is highly recommended for the best flavor.
- Cilantro: Adds herbaceous brightness; omit if you dislike cilantro.
- Salt: Kosher or sea salt to taste.
Can I Use Fresh Corn?
Yes. If fresh sweet corn is available, cook it on the grill or in an Instant Pot for extra flavor before cutting the kernels from the cob. Roasted fresh corn adds a lovely toasted note, though frozen sweet corn is convenient and delicious.
Other Substitutions and Variations
- Black Beans: Stir in a can of rinsed black beans to make the salsa more substantial—great for serving with chips as a heartier appetizer.
- Adjust the Heat: Swap jalapeño for serrano for more heat, or use a milder pepper such as a bell pepper for less spice.
- Roasted Corn: You can roast the corn for a nuttier, toasted flavor. Spread frozen corn on a baking sheet and roast at 400°F for 20–30 minutes, stirring occasionally.
How to Roast a Poblano Pepper
Roasting a poblano is straightforward. Use a broiler, an open gas flame, or a hot grill to char the skin evenly. Once charred on all sides, place the pepper in a bowl and cover it for 5–10 minutes so the steam loosens the skin. Peel off the skin, remove the stem, seeds, and membranes, then dice the pepper for the salsa.
How to Make Chipotle’s Corn Salsa
After roasting the poblano, follow these simple steps:
- Deseed the jalapeño and roasted poblano, then finely dice both peppers.
- Finely dice the red onion and chop the cilantro.
- Squeeze the lime and lemon juice.
- In a large bowl, combine the diced poblano, jalapeño, red onion, cilantro, lime and lemon juice, and salt. Let the citrus mingle with the onion to soften its bite.
- Stir in the frozen corn until evenly mixed. Cover and refrigerate at least 30 minutes to let the flavors meld.
- Before serving, stir again and adjust salt or lime juice to taste.
Storage
Serving: Serve this corn salsa at room temperature or chilled. It holds well for a few hours on a party table.
Refrigerate: Store leftovers in an airtight container in the refrigerator for several days.
Make ahead: You can prepare the salsa up to a day in advance; refrigerate until ready to serve.
FAQ
Chipotle uses white sweet corn in their Roasted Chili-Corn Salsa, though yellow sweet corn works well too.
The salsa contains corn, poblano pepper, jalapeño, red onion, lime juice, lemon juice, cilantro, and salt.
The salsa itself is gluten-free, though Chipotle notes there may be trace amounts from field co-mingling if you’re highly sensitive to gluten.
Recipe
Chipotle Copycat Roasted Chili Corn Salsa
Katie Olesen
Ingredients
- 10 ounces frozen sweet corn
- 1 small poblano pepper
- 1 jalapeño pepper, seeded if desired
- 1/3 cup red onion, finely diced
- 1 fresh lime, juiced
- 1/2 fresh lemon, juiced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon kosher salt, or to taste
Instructions
- Roast the poblano by placing it on a hot grill, over an open gas flame, or under the broiler. Turn occasionally until charred on all sides, about 5 minutes.
- Transfer the charred poblano to a bowl and cover for 5–10 minutes to steam, which loosens the skin.
- Peel off the skin, remove the stem and seeds, and dice the poblano.
- Remove seeds from the jalapeño and finely dice it.
- Finely dice the red onion and chop the cilantro.
- Juice the lime and lemon. In a large bowl, combine the poblano, jalapeño, red onion, cilantro, citrus juices, and salt. Stir and allow the onion to mellow in the citrus.
- Add the frozen corn and mix until combined. Cover and chill at least 30 minutes to let flavors meld.
- Stir again before serving and adjust seasoning with additional salt or lime juice if needed.
Estimated Nutrition
* Nutritional information is an estimate and provided as a courtesy.
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