Chipotle Corn Salsa

This Chipotle Corn Salsa Recipe is a copycat of the original salsa made at Chipotle. Made with corn, red onion, peppers, and cilantro, it’s a must for chip-dipping! It’s also perfect as a side for many authentic Mexican dishes.

Recipe Ingredients

• Ears of corn – you can also use canned corn.
• Peppers – the original Chipotle recipe uses a combination of roasted poblano pepper and jalapeno peppers.
• Cilantro
• Red onion
• Lime juice – fresh squeezed only.
• Salt to taste

How To Make Chipotle Corn Salsa

1. Grill corn. Preheat a grill over medium-high heat. Remove silks and husks from corn and place corn on the grill. Cook each side of the corn for roughly 5 minutes until char marks are visible.
2. Roast poblano pepper. Place poblano on a baking sheet lined with foil and roast for 30 minutes until blackened. Let cool for a few minutes and then remove skins.
3. Chop up peppers onions, and cilantro.
4. Mix all ingredients together. Add corn, peppers, onion, cilantro, lime juice, and salt to a large mixing bowl and toss to combine.

You can also use boiled corn. Here is my recipe for How to Boil Corn on The Cob.

Recipe Tips

Be careful when removing skins from roasted poblano peppers. The oil from the peppers can burn skin. Thus, you may want to wear gloves when performing this task or hold the pepper with a kitchen towel.

What I love About Chipotle Corn Salsa

• It’s a Chipotle recipe! Chipotle is one of my favorite fast food restaurants because they offer meat substitute options like their Sofritas (tofu braised in a smoky tomato sauce). As a result, I’ve lately turned my attention to making copycat versions of many of their recipes and they’ve all been delicious thus far. You’ll have to try them yourself; check out my copycat of Chipotle’s Fajita Veggies and Chipotle Sofritas!
• It’s so tasty! It’s the perfect combination of sweet corn and spicy peppers with a tang of lime and pinch of salt. This Corn Salsa Recipe is bursting with fresh summer flavors in the style of authentic Mexican cuisine.
• It’s healthy. This Chipotle Corn Salsa Recipe is made with fresh ingredients and many of them are highly nutritious. For example, jalapeno pepper contains a plant compound called capsaicin which is believed to be a natural pain reliever in addition to promoting heart health. And studies have shown that onions help lower bad cholesterol and are rich in antioxidants.(1)(2)(3)

Corn Salsa Serving Suggestions

1. This Corn Salsa is perfect for simple dipping with Homemade Tortilla Chips or as a side dish for many authentic Mexican recipes. Serve alongside my Lentil Tacos, Vegan Chimichangas, or Fajita Veggies.
2. In keeping with the theme of Chipotle (copycat) recipes you can also serve this Chipotle Corn Salsa with my Chipotle Sofritas!
3. Use it as a topping for salads like Taco Salad and Southwest Quinoa Salad.

Storing Suggestions

You can store Chipotle Corn Salsa in an airtight container in the refrigerator for up to 4 days. Using freezer bags, you can also freeze this salsa for up to a month. To dethaw salsa simply place it in the refrigerator overnight.

Looking For More Salsa and Dip Recipes?

• Guajillo Sauce
• Salsa Ranchera
• Serrano Salsa
• Salsa Taquera
• Fire Roasted Salsa
• Avocado Sauce
• Vegan Ceviche
• Vegan Nacho Cheese
• Pineapple Habanero Salsa
• Black Bean and Corn Salsa
• Chipotle Tomato Salsa
• Pico De Gallo With Avocado
• Mango Black Bean Salsa
• Salsa Verde
• Salsa Roja

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Yield: 8 to 10 Servings

Corn Salsa

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This Chipotle Corn Salsa Recipe is a copycat of the original salsa made at Chipotle. Made with corn, red onion, peppers, and cilantro, it's a must for chip-dipping! It's also perfect as a side for many authentic Mexican dishes.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 4 Ears of corn, shucked and grilled (instructions below)
• 1 Large poblano pepper, roasted (instructions below)
• 2 Jalapeno peppers, seeded and chopped
• 1/4 cup fresh cilantro finely chopped
• 1/2 cup red onion finely chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Instructions

1. Remove corn husks and silks then place corn onto a grill over medium-high heat. Cook each side for roughly 5 minutes until char marks become visible. Separate kernels from the cob by cutting them off with a knife by slicing along each edge of the cob until all corn kernels are removed.
2. Preheat oven to 400°F. Place poblano pepper onto a baking sheet covered with foil. Roast for 30 minutes or until pepper becomes noticeably blackened. Set aside and let cool for a few minutes. Then remove skin from pepper.
3. Chop cilantro, jalapeno peppers, roasted poblano pepper, and onion.
4. Add all ingredients to a mixing bowl and toss to combine.
5. Refrigerate or serve immediately with tortilla chips or as a side dish.

Notes

Recipe Tips

Wear gloves when removing skin from poblano pepper. Oils from the pepper may cause burns if handled without gloves. You can also hold pepper with a towel while removing the skin.

Recipe Variations

Serve as a side dish with Lentil Tacos, Vegan Chimichangas, Veggie Fajitas, or Chipotle Sofritas. You can also add it as a topping to salads like Taco Salad and Southwest Quinoa Salad.

Storing Suggestions

You can store Chipotle Corn Salsa in an airtight container in the refrigerator for up to 4 days. Using freezer bags, you can also freeze this salsa for up to a month. To dethaw salsa simply place it in the refrigerator overnight.




Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 38Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 31mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g

The Vegan Plate attempts to provide accurate information. However, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.