The corn salsa has always been a favorite burrito bowl topping of mine at Chipotle, so I finally decided to make it at home and share this Copycat Chipotle Corn Salsa recipe with you too! With just a little bit of effort, you can have a big batch of this salsa ready to go for meal prep, snack time, or backyard parties. I can’t wait to make this to snack on with sweet summer corn!
serve it with:
Copycat Chipotle Chicken Burrito Bowl
Recreate this Chipotle staple at home with all the flavors and toppings you love. Perfect for lunch or dinner meal prep!
Ingredients and Substitutions
Here’s what you’ll need to recreate this Copycat Chipotle Corn Salsa at home:
- Corn – I prefer using ears of corn that I can grill up for nice char and extra flavor, but frozen corn kernels are a quick and convenient option that will great too!
- Poblano peppers – Poblano peppers bring a special flavor to the party! I love them because they’re earthy, rich, slightly sweet, and fruity – they add a great complexity to sauces and salsas without much heat.
- Jalapeño peppers – Dice them finely to spread that spicy heat evenly in every bite.
- Red onion – Be sure to dice the red onion really finely to evenly distribute the flavor and avoid any overly onion-y bites!
- Lime – I opted to use both the zest and juice to really up the lime flavor punch, though the original recipe only calls for lime juice.
- Cilantro – I hope you don’t think it tastes like soap, because it’s critical to nailing the flavor of this salsa.
- Salt – The Chipotle recipe calls for kosher salt, but I opted for sea salt and used just a bit more to make the flavor pop. Adjust this to your own taste.
how to prepare
Poblano Peppers
Unlike most peppers, poblanos are rarely eaten raw. The main reason is that they have a waxy skin that can really get in the way of you enjoying their earthy, rich flavors otherwise.
To remove the skin, grill or char the peppers over an open flame (or roast under a broiler) until the skin is blackened and bubbly, turning frequently. Then, place the warm peppers in a bowl and cover tightly with plastic wrap for 5-10 minutes. The steaming effect will make it really easy to peel or scrape the skin off the peppers, which you can then chop and enjoy!
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Recipe
Copycat Chipotle Corn Salsa
Ingredients
- 5 small ears of corn, (about 3 cups yield/510 grams)
- 1 poblano pepper, (65 grams)
- 1 jalapeño pepper, seeds removed and diced, (15 grams)
- 1/2 cup red onion, diced, (80 grams)
- 1/4 cup cilantro, chopped
- Juice and zest of 1 large lime, (1 fl oz)
- 1/2 tsp salt
Instructions
- Pre-heat grill to 400°F. Add ears of corn and poblano pepper. Grill for 6-8 mins or until the corn is tender and lightly charred, turning frequently to cook evenly and avoid burning. The peppers should develop a dark char and the skin should bubble, which may take longer than the corn.
- Add the charred poblano pepper to a bowl and cover tightly with plastic wrap. Rest for 5-10 minutes, then peel or scrape the skin off the pepper before dicing.
- Trim the corn kernels from the ears of corn. I recommend placing a small bowl upside down in a larger bowl to help catch all the corn without making a mess.
- Add all ingredients to a bowl and toss, then serve.
Tips & Tricks
- The recipe yield is about 4 cups.
- If using frozen corn kernels instead of corn on the cob, allow them to thaw and drain any excess water before adding other salsa ingredients.
- Scan the barcode below or search for “Peanut Butter and Fitness Copycat Chipotle Corn Salsa” to log this food in My Fitness Pal.
Nutrition Information
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