Chipotle Copycat Corn Salsa

This simple Chipotle Copycat Corn Salsa recipe tastes just as good (if not better) than the original. Ready in under ten minutes, prepare your tastebuds for a burst of sweet heat flair. This salsa is the perfect topping for burritos, bowls, tacos and more!

If you like this recipe, you have to try the infamous Tik Tok Corn Ribs. These corn ribs are prepared "elotes" style and absolutely to-die-for!

CHIPOTLE CORN SALSA

After trying Chipotle's new Pollo Asado, I was stunned its burst of flavor. Preferring the burrito bowl mostly, my favorite topping is the corn salsa. After mastering my Pollo Asado Marinade, it only made sense to recreate the recipe at home!

Whenever I test a copycat recipe, I purchase the original (if I have access to it) and identify as many flavors and ingredients as I can. Perhaps each location makes their corn salsa different but when I tested this recipe, it held a smoky flavor from a poblano pepper too.

INGREDIENTS NEEDED

This recipe is simple and requires little prep. With that in mind, have flavorful salsa ready in under ten minutes.

Granted, the original recipe from Chipotle seems to include just jalapeno, I have added roasted poblano pepper as well. Trust me, don't omit this flavorful step. Here is what you will need:

1. Corn- Fresh, frozen or canned works. In fact, in the original recipe, frozen is used! I used a mixture of fresh white and canned yellow/white corn.
2. Red Onion- Finely or roughly chop depending on your preference.
3. Jalapeno- Fresh is best. Roughly chop and remove seeds for less heat.
4. Poblano Pepper- A quick roasting method will be shared later in the post. This pepper provides a sweet heat that pairs well with the additional ingredients.
5. Cilantro- Roughly chop. More will be added than the original recipe but use as much as you prefer.
6. Lime- Juice from a fresh lime will work best. When picking a fresh lime, look for "good" green color and soft (not hard) when lightly squeezing the lime.
7. Salt- I had lemon salt on hand which worked great, any type of salt will do.
8. Garlic Powder- I am certain the original does not have garlic powder so use if you have on hand or omit.

INGREDIENTS CONTINUED

1. Corn- Fresh, frozen or canned works. In fact, in the original recipe, frozen is used! I used a mixture of fresh white and canned yellow/white corn.
2. Red Onion- Finely or roughly chop depending on your preference.
3. Jalapeno- Fresh is best. Roughly chop and remove seeds for less heat.
4. Poblano Pepper- A quick roasting method will be shared later in the post. This pepper provides a sweet heat that pairs well with the additional ingredients.
5. Cilantro- Roughly chop. More will be added than the original recipe but use as much as you prefer.
6. Lime- Juice from a fresh lime will work best. When picking a fresh lime, look for "good" green color and soft (not hard) when lightly squeezing the lime.
7. Salt- I had lemon salt on hand which worked great, any type of salt will do.
8. Garlic Powder- I am certain the original does not have garlic powder so use if you have on hand or omit.

HOW TO ROAST POBLANO PEPPER

Stovetop Instructions

1. Clean the poblano pepper and pat dry with a paper towel.
2. On a gas stove, place the pepper directly over the open flame and begin roasting the pepper turning every 5-10 seconds.
3. Next, char the poblano on all sides using a tong.
4. Once the pepper is charred, place in a bowl with a lid or saran wrap and cover for at least ten minutes.
5. Now, after the pepper has cooled, use paper towels or a dish towel to remove the char from the pepper revealing the skin of the pepper underneath.
6. Now that the char is removed the pepper is ready to be deseeded and small diced.

Oven Instructions

1. Preheat oven to the broiler setting.
2. Next, using a lined baking sheet, place the cleaned and dried poblano pepper on the sheet.
3. Add about ½ teaspoon of oil to the pepper and gently massage.
4. Optional step but season with salt and pepper.
5. Broil the pepper on each side being careful not to burn. This step can take 1-2 minutes per side.
6. Once the pepper is charred on all sides, follow steps 4-6 in the previous stovetop directions.

HOW TO MAKE CORN SALSA

As has been noted, it is best to prep all ingredients for a smooth recipe. First, roast the poblano pepper. There are two methods to roasting a pepper for this reason, use what will work best for you listed above this paragraph.

Now, in a large bowl add the fresh, frozen or canned corn. Next, pour in the diced red onion, jalapeno, roasted poblano pepper, cilantro, salt and garlic powder and pour in lime juice.

Next, stir until thoroughly combined. Taste and adjust seasonings and spice to your liking. Serve immediately or store in an airtight container until later use.

TIPS AND TRICKS FOR BEST RESULTS

• Use fresh ingredients. While it is easier to purchase pre-made, this salsa will taste more like the copycat corn salsa from Chipotle using fresh ingredients. With that said, Chipotle uses frozen corn but, in this recipe, both fresh and canned are used.
• Prepare ahead of time. Corn salsa tastes better with time. Prepare ahead and store in the fridge to let the flavors marry.
• Roast the poblano pepper. Again, this step is optional but strongly encouraged. Note in this blog section how to properly roast a pepper!
• Prep. In this case, prepping the ingredients first will result in short cooking time. Prepare the poblano first, cover and set aside. Then, prep the remaining ingredients.
• For more spice, keep the seeds when prepping the jalapeno. For less spice, omit the seeds.

HOW TO SERVE COPYCAT CORN SALSA

By all means, this corn salsa is delicious as is and can be eaten write out of the bowl. In fact, I ate it for lunch one day with a side of pollo asado. Here are many ways this dish can be served.

1. Burrito bowl style. Simply load up your favorite burrito ingredients and corn salsa and serve in a bowl on a bed of rice or lettuce.
2. Tortilla chips & dip! Serve up a bowl of the Chipotle Copycat Corn Salsa with guacamole and salsa, your guests (or family) will not be disappointed.
3. Tacos. I can't wait to try this corn salsa with Blackened Fish Tacos.
4. Side dish. A healthier alternative to pair with any protein such as chicken, steak or even shrimp.
5. As is. Again, this salsa is good on its own. Pour up a bowl and prepare to be full!

HOW TO STORE CHIPOTLE COPYCAT CORN SALSA

This corn salsa can certainly be made ahead of time. In fact, the salsa tastes better with time. Here is how to best store corn salsa.

1. Place in Tupperware or an airtight container with a tight lid and place in the refrigerator.
2. If serving at an event or gathering, make ahead, store in the fridge and remove 15 minutes before serving.
3. This salsa will last 3-5 days if stored properly.

If you like this recipe, you have to try:

Chipotle Copycat Pollo Asado

Tik Tok Corn Ribs