Chipotle Corn Salsa – CopyKat Recipes


Irresistibly fresh and boldly flavored, Chipotle’s corn salsa is a favorite addition to burritos and bowls. See how easy it is to enjoy this delicious condiment and side at home with just a few ingredients.

Copycat Chipotle corn salsa in a bowl.Copycat Chipotle corn salsa in a bowl.

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Chipotle Mexican Grill Corn Salsa

Whether you’re grabbing a hefty burrito, a convenient burrito bowl, or even the sometimes-forgotten tacos, one of the best parts of a meal at Chipotle Mexican Grill is the many toppings and additions you can add to amp up the flavor. Many diners have discovered that the chain’s corn salsa is among the best options, adding filling heft and incredible taste to their meal. 

But you don’t need to spend money on Chipotle every time you want to indulge in this deliciously healthy salsa. Any cook can make it right in their kitchen to add some zest to their favorite meals. 

Why Chipotle Corn Salsa is so good 

Robust, contrasting flavors are the best part of this fan-favorite salsa. Everyday frozen corn provides a subtly sweet base and a perfect canvas to soak up the tart citrus and other seasoning. Meanwhile, jalapeños and roasted poblanos provide a uniquely nuanced heat paired with the distinct sharpness of red onion. That kind of freshness and vibrancy is hard to beat!

Why you’ll love this recipe

Few recipes offer this kind of incredible delicious taste with this little prep time required. Outside of simply roasting and skinning a pepper, there’s nothing to to this copycat Chipotle corn salsa recipe other than chopping and mixing ingredients. All of the ingredients are relatively easy to find and affordable, and the recipe can be made to nearly any scale needed, from a personal portion to enough for a party.


You won’t need much to create the big flavors that make many people love Chipotle Corn Salsa so much:

  • Frozen sweet corn
  • Lemon juice
  • Lime juice
  • Jalapeno pepper
  • Poblano pepper
  • Red onion
  • Salt

While fresh-squeezed lemon and lime juice are always preferred for their vibrancy and flavor, bottled versions will work for those without fresh citrus on hand.

Copycat Chipotle corn salsa ingredients on a tray.Copycat Chipotle corn salsa ingredients on a tray.

How to make Chipotle Corn Salsa

There’s not much required to turn these humble ingredients into a delicious condiment and side for your burritos, tacos, and other meals:

  1. Thaw the frozen corn kernels. Meanwhile, preheat the oven to 425 degrees Fahrenheit. 
  2. Rub the poblano pepper with vegetable oil and roast for 12-14 minutes, flipping halfway through. 
  3. Allow the roasted poblano pepper to cool, then remove the skin and chop. Chop the jalapeno, removing seeds if you’re sensitive to heat.
  4. Chop the cilantro and red onion, then combine with the peppers. Add the corn, as well as lemon and lime juice and salt. 
  5. Stir well to combine.

Ideally, allow the prepared salsa to refrigerate for a few hours before serving to allow the flavors to completely develop and meld.  

Collage of making copycat Chipotle corn salsa.Collage of making copycat Chipotle corn salsa.

What to serve with it

It may seem obvious, but there’s no better use for this tasty, filling recipe than in Mexican and Tex-Mex style food. You can serve it as a dip with tortilla chips. For Chipotle fans looking for a true copycat experience, add a scoop to homemade burritos or burrito bowls. Corn salsa is also right at home on hard- or soft-shell tacos, too. 

Other ways to use corn salsa

Don’t stop with tacos and burritos, though. For enchilada recipes that call for corn, swap in this vibrant alternative to typical canned or frozen kernels. This Chipotle corn salsa also works well as a dip alongside more traditional salsas or queso. Even a simple scoop onto a dinner plate can provide a more flavorful option for many meals compared to a typical veggie side.   

How to store

Like other salsa, Chipotle’s corn version must stay refrigerated to maintain its quality. Package the corn salsa in an appropriately sized, airtight container and store it in the refrigerator. Freezing isn’t recommended, especially considering how quick and easy it is to make a fresh batch whenever needed.

How long does Chipotle Corn Salsa last?

While you should definitely let the corn salsa rest in the fridge for a bit after making it, don’t let it sit too long. Typically, it should be eaten within three to five days for quality and food safety reasons. However, it’s OK to make it a day or two in advance if you’ll be busy on the day you’ll need it. 

Copycat Chipotle corn salsa in a serving bowl.Copycat Chipotle corn salsa in a serving bowl.

How long does Chipotle Mexican Grill Spicy Corn Salsa stay fresh

This salsa stays fresh for three to five days. So you can prepare this a day or two in advance and then enjoy it for a couple of days. I personally think it tastes better the second day.

A bowl of copycat Chipotle corn salsa.A bowl of copycat Chipotle corn salsa.

More recipes with corn

Do you love Chipotle? Try these copycat recipes!

Be sure to take a look at my Mexican food recipes and more tasty dips and sauces.

Copycat Chipotle corn salsa in a bowl.Copycat Chipotle corn salsa in a bowl.

Chipotle Corn Salsa

You can make Chipotle’s corn salsa at home with this copycat recipe. Fresh flavors and a spicy kick make it perfect for tacos, burritos, and more.

Add to Collection

Course: Side Dish

Cuisine: American

Keyword: Chipotle Recipes, Corn, Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10

Calories: 34kcal


  • 2 cups frozen corn
  • 1 poblano pepper
  • 2 teaspoons finely chopped jalapeno seeds removed
  • 1/4 cup chopped cilantro
  • 2 teaspoons chopped red onions
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice


  • Completely thaw frozen corn.   

  • Preheat oven to 425°F. Rub poblano pepper with vegetable oil. When the oven is hot, roast the pepper for 6 to 8 minutes on each side. Remove pepper from the oven. Allow it to cool slightly, then remove the tough outer skin. Finely chop the poblano pepper. Place 1/4 cup of the chopped pepper in a medium bowl.

  • Chop jalapeno very finely. If you do not like heat, remove seeds before chopping. You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon. Add the chopped jalapeno to the bowl.

  • Add chopped cilantro, red onions, and salt. Stir in the lemon and lime juice. Stir well to mix the salsa together.

  • Refrigerate for a couple of hours before serving. This will allow the flavors to marry together.


Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 1mg

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