Copycat Chipotle corn salsa is a fresh, zesty blend that brings bold flavor to any meal. Packed with sweet corn, roasted poblano, jalapeño, cilantro, and citrus, it's the perfect balance of smoky, spicy, and tangy-just like the restaurant favorite.
This easy recipe comes together in about 20 minutes of hands-on prep, with the poblano pepper roasted for added depth. Using frozen corn keeps it simple, while fresh herbs and citrus juice add bright, refreshing flavor.
This corn salsa is an easy Mexican inspired dip and if you love this, you may also like this taco dip recipe or this rotel dip.
It's a great topping for tacos, burrito bowls, and salads-or serve it on its own with tortilla chips as a crowd-pleasing dip. This salsa is versatile, easy to make ahead, and guaranteed to elevate any dish.
Ingredients
- Poblano pepper
- Frozen sweet corn
- Onion, diced
- Jalapeno peppers, deseeded and diced
- Fresh cilantro
- Lemon juice
- Lime juice
- Salt, to taste
See recipe card for quantities.
Instructions
Easily whip up a batch of this delicious corn salsa dip by following these simple directions.
Step one: Begin by roasting the poblano pepper. Preheat the oven to 400 degrees. Line a baking sheet with parchment and cook the pepper for approximately 40 minutes. Check the pepper occasionally during the cook time and rotate. All sides should have a charred look and wrinkly skin.
Step two: Remove from the oven and allow to cool for approximately 10 minutes. Once cool enough to the touch, remove the skin, the stem and seeds. Dice and set aside.
Step three: Meanwhile, cook the corn according to package directions. Drain and place in a large bowl. Once the corn and poblano pepper are ready, it is time to mix.
Step four: In the large bowl with the corn, add in the poblano pepper, onion, jalapeno peppers, cilantro, lemon juice, lime juice and salt. Mix well. Taste test and add more salt if needed.
Hint: serve this as a dip for tortilla chips or add it as a topping to a variety of items from chicken to tacos to baked potatoes and more.
Storage
Keep this covered in the fridge for 3 - 5 days. Or, you can freeze it for up to 6 months.
Copycat Chipotle Corn Salsa
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
- Spoon
- Knife
Ingredients
- 1 Poblano Pepper
- 2 lbs Sweet Corn frozen
- .5 cup Onion diced
- 2 Jalapeno Peppers deseeded + diced
- .25 cup Fresh Cilantro
- 1 tablespoon Lemon Juice
- 1 tablespoon Lime Juice
- Salt to taste
Instructions
- Begin by roasting the poblano pepper. Preheat the oven to 400 degrees. Line a baking sheet with parchment and cook the pepper for approximately 40 minutes.
- Check the pepper occasionally during the cook time and rotate. All sides should have a charred look and wrinkly skin.
- Remove from the oven and allow to cool for approximately 10 minutes. Once cool enough to the touch, remove the skin, the stem and seeds. Dice and set aside.
- Meanwhile, cook the corn according to package directions. Drain and place in a large bowl.
- Once the corn and poblano pepper are ready, it is time to mix.
- In the large bowl with the corn, add in the poblano pepper, onion, jalapeno peppers, cilantro, lemon juice, lime juice and salt.
- Mix well. Taste test and add more salt if needed.
Notes
- as a dip with tortilla chips
- on top of chicken
- added to tacos + burritos
- as a baked potato topping
- with salad
- and so much more
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
