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This Roasted Chili Corn Salsa is kind of a Chipotle Copycat but better. It is loaded with roasted poblanos, jalapeños, garlic, onions, cilantro, lime, and corn, of course. This recipe calls for frozen corn, but you can easily swap it for fresh. This corn salsa is great served with tortilla chips or even on its own as a side dish.
I am sure you have tried the famous corn salsa from Chipotle Mexican Grill. It has always been one of my favorite toppings of theirs. Do you like it?
Well regardless, I think you will love my spin on this roasted chili corn salsa. I elevated it by adding roasted garlic and a touch of honey. I also go heavy on the fresh cilantro and lime juice for extra flavor, like in my mango pico de gallo recipe.
I honestly think it is way better than Chipotle’s. Plus it is super easy to make at home to accompany DIY burrito bowls or to serve on a taco bar. Hope you enjoy!! xx
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Highlights
- This Copycat Chipotle corn salsa is made with simple fresh ingredients.
- This recipe can be made with fresh, frozen, or even canned corn.
- This roasted corn salsa is full of micronutrients (aka it’s healthy).
- You can serve this corn salsa on tacos, salads, burrito bowls, or on its own as a light summer side dish. It is also a great snack served with tortilla chips.
- This salsa has a medium heat level, but can be made more mild or even spicier.
- This recipe is gluten-free, dairy-free, and vegan (if the honey is omitted).
- This corn salsa recipe has way more texture than blended salsas.
Ingredient Notes
- Olive Oil: Swap for avocado oil.
- Corn: If you are using frozen corn, be sure to cook the corn first according to instructions on the back of the package. Spread it out on a baking sheet or in a large bowl to cool while you prepare the rest of the salsa. I used the frozen fire roasted corn from Whole Foods because supposedly Chipotle used frozen corn. Regular frozen corn works fine too. If you prefer to use fresh corn, 16 ounces of frozen corn = about 2 ½ cups. Be sure to boil the cobs for about 4-5 minute before slicing the corn off the cob. If you want the smokey flavor, you can grill or broil the corn on the cob after cooking for a couple of minutes. You can also use canned sweet corn.
- Cilantro: The stems of the cilantro have the same flavor as the leaves. So there is no need to remove them, unless you do not like the texture.
- Honey: Swap the honey for white sugar or omit. The honey just highlights the sweetness of the corn a bit more.
Complete list of ingredients and amounts is located on the recipe card below.
Helpful Equipment & Tools
- Fullstar Vegetable Chopper: This chopper is a must have. It has two different blades so you can get a smaller dice or a larger one. Great for chopping the onions in this recipe or for any vegetable prep.
- Mac Knife Professional 8 Inch Hollow Edge Chef Knife: This is a great chef’s knife at a great price point. When I am not using my chopper, this is my go to.
- Actor Basting Brush: This is an inexpensive silicone basting brush that works for baking and cooking. The silicone bristles are easy to clean compared to a traditional basting brush.
Instructions
Overview
- Roast the poblano pepper & garlic.
- Clean the pepper.
- Dice the garlic and pepper.
- Combine all of the ingredients.
Step by Step
Step 1: Move the oven rack to the top position and preheat your oven to broil (high if applicable). Brush the poblano pepper and garlic with 1 teaspoon of olive oil.
Step 2: Line a roasting pan or baking sheet with aluminum foil. Place the poblano on the prepared pan (NOT the garlic). Broil the pepper for 4-5 minutes, watching carefully. The skin will turn dark brown/black and the pepper will begin to blister. (See notes for how to blister the poblano on a gas range).
TIP - Using aluminum foil makes for an easy clean up.
TIP - Set a timer or stay near the oven to be sure the poblano & garlic do not burn.
Step 3: Flip the pepper and add the garlic to the pan. Broil for another 3-4 minutes, watching carefully.
Step 4: Set the garlic aside. Using the foil on the pan, tightly wrap the pepper. Let it steam for 10-15 minutes.
TIP - Wrapping the poblano and allowing it to steam, makes the skin peel off easily.
Step 5: Mince the garlic finely, leaving no large pieces. Set aside.
Step 6: Pull the stem off of the poblano, peel off the skin, and remove the seeds using your hands.
Step 7: Chop the poblano.
Step 8: In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper. Fold the mixture together until well combined. Taste and add more salt if needed.
TIP - Taste the salsa before serving to ensure it is salted to your liking.
Make Ahead & Storage
- Make Ahead: This copycat chipotle corn salsa can be made in advance. I recommend making it the day before serving if possible because it will continue to develop flavor as it sits.
- Refrigerator: Store poblano corn salsa in an airtight container in the fridge for 3-4 days.
- Freezer: I do not recommend freezing leftover salsa. The texture will degrade and it will become too watery when thawed.
Expert Tips
- Set a timer when broiling. The broiler works fast so if you take it out a minute or too late the poblano pepper may be too charred. Stay close to the oven to keep an eye on it. The pepper should be blistering and have dark spots, but not be completely burned.
- Steam the roasted poblano. After roasting the poblano, be sure to wrap it tightly and allow it to steam for at least 10 minutes. This will make the skin easy to peel off.
- Mince the garlic finely. You do not want large pieces of garlic in the salsa.
- Use fresh lime juice. Fresh has a better flavor than the bottled stuff.
- Taste before you serve. This gives you the opportunity to add more salt if needed.
- This roasted chili corn salsa develops flavor as it sits. I recommend storing it in the fridge for one hour (or overnight) before serving if time allows.
Recipe Notes
- This recipe can be doubled. Just be sure you have a large bowl ready!
- The heat level is medium. See variations below to make it more mild or spicier.
Variations
- Gas Range: You can also blister the pepper over an open flame. Turn the burner to high. Carefully using metal tongs, place the pepper directly on the range. Rotate a couple of times to blister each side. This should take about 2-3 minutes total. Check out Isabel Eats' post on HOW TO ROAST POBLANO PEPPERS for a more detailed tutorial. Wrap the pepper in foil and follow the remainder of the recipe as stated.
- Grill: You can grill the poblano for a few minutes on both sides. If you want a how-to video on how to do this, I found a great YouTube video for you, Garden to Grill: Grilled Poblano Peppers. Wrap the pepper in foil and follow the remainder of the recipe as stated.
- Extra mild: Omit the jalapeño.
- Extra spicy: Do not remove the white membrane & seeds from the jalapeño.
- Add avocado or black beans: This makes the salsa a little heartier.
FAQs
My answer is yes. I always follow the instructions on the back of the package. The corn I used required cooking it until it reached 165°. So I sautéed it for about 5-7 minutes, then I let it cool. This also removes excess water.
It is called roasted chili corn salsa.
The tomatillo red chili salsa is the spiciest. The roasted chili corn salsa is mild to medium heat depending on the jalapeño.
According to the Chipotle nutrition calculator, one serving on the corn salsa has 16 grams of carbohydrates.
Corn salsa is typically made out of corn, peppers, onions, cilantro, and lime. Each recipe will vary on additional add-ins.
Their website states it is made of “roasted poblano pepper, red onion, jalapeño and cilantro, and seasoned with lemon and lime juices”.
Related Recipes
Watch the How to Video
Roasted Chili Corn Salsa
Ingredients:
- 1 poblano pepper
- 2-3 large cloves garlic
- 2 teaspoons olive oil, divided*
- 16 ounces frozen corn fire roasted corn, prepared according to the instructions on back & chilled*
- ¾ cup finely chopped red onion
- 1-2 jalapeños, seeds & white membrane removed
- ¾ cup chopped cilantro, leaves and stems*
- 2 limes, juiced
- ½ teaspoon honey*
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
Instructions:
- Review all recipe notes and instructions before beginning.
- Move the oven rack to the top position and preheat your oven to broil (high if applicable). Brush the poblano pepper and garlic with 1 teaspoon of olive oil.
- Line a roasting pan or baking sheet with aluminum foil. Place the poblano on the prepared pan (NOT the garlic). Broil the pepper for 4-5 minutes, watching carefully. The skin will turn dark brown/black and the pepper will begin to blister. (See notes for how to blister the poblano on a gas range).
- Flip the pepper and add the garlic to the pan. Broil for another 3-4 minutes, watching carefully.
- Set the garlic aside. Using the foil on the pan, tightly wrap the pepper. Let it steam for 10-15 minutes.
- Mince the garlic finely, leaving no large pieces. Set aside.
- Pull the stem off of the poblano, peel off the skin, and remove the seeds using your hands.
- Chop the poblano.
- In a large mixing bowl, combine the corn, red onion, jalapeño, cilantro, limes, honey, 1 teaspoon of olive oil, salt, and pepper. Fold the mixture together until well combined. Taste and add more salt if needed.
Very flavorful and made my tacos a hit!