Homemade Roasted Chili Corn Salsa: An Easy Chipotle Copycat Recipe
This simple roasted chili corn salsa is our take on the beloved Chipotle corn salsa! It’s the perfect, flavorful addition to any party or gathering, incredibly easy to prepare in just a few steps, and completely customizable to your taste. Get ready to elevate your chip-dipping game!
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About This Roasted Chili Corn Salsa
For as long as I can remember, Chipotle Mexican Grill has been a go-to spot for me. Long before it became a national phenomenon, it was a local favorite here in Denver, and I’ve been a loyal customer for decades. My order almost always includes their incredibly delicious roasted chili corn salsa.
There’s something uniquely captivating about the blend of sweet corn and the subtle smokiness of roasted peppers in Chipotle’s version. While it’s one of their milder salsa options, the depth of flavor it brings to any dish is truly exceptional. This consistent craving inspired me to create my own homemade rendition.
What you’ll find here is an easy copycat recipe for Chipotle’s roasted chili corn salsa, infused with my own personal touch. It’s designed to capture that familiar, crave-worthy taste, but with the added satisfaction of making it fresh in your own kitchen. This salsa isn’t just a delicious accompaniment to tacos, burritos, or burrito bowls; it truly shines as a standalone appetizer, perfect for parties and gatherings when served with your favorite tortilla chips.
The beauty of this recipe lies in its adaptability. You can effortlessly adjust the saltiness to your preference, or kick up the heat by incorporating more jalapeño. For an extra layer of complexity, charring fresh corn kernels before adding them introduces a wonderful smoky element. The possibilities for customization are vast, allowing you to tailor this naturally gluten-free and vegan recipe to perfectly suit your palate. The result is consistently bold, vibrant flavors that will impress everyone.
Ingredients You’ll Need
To create this vibrant and flavorful roasted chili corn salsa, you’ll need a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the signature taste:
- Peppers: We use one poblano pepper and two jalapeño peppers. Poblano peppers offer a mild, earthy, and slightly smoky flavor when roasted, forming the backbone of this salsa’s unique profile. The two jalapeños provide a gentle kick. If you prefer a spicier salsa, feel free to add an extra jalapeño or leave some of the seeds in.
- Corn: Cooked yellow corn is essential. Fresh corn on the cob, grilled or boiled until tender and slightly charred, offers the best flavor and texture. Simply slice the kernels off the cob once it’s cool enough to handle. For convenience, you can also use frozen corn. Just thaw it completely before incorporating it into the recipe to ensure it blends well with the other fresh ingredients.
- Onion: Red onion is my top choice for this salsa. Its crisp texture, beautiful color, and milder pungency compared to white or yellow onions complement the sweet corn and peppers without overpowering them. Dice it finely for an even distribution of flavor.
- Cilantro: Freshly chopped cilantro is non-negotiable! This aromatic herb provides a bright, herbaceous, and slightly citrusy note that truly lifts the entire salsa, making it incredibly refreshing. Always opt for fresh cilantro over dried for maximum impact.
- Citrus: A combination of fresh lime juice and fresh lemon juice is key. Bottled juices simply don’t compare to the vibrant, zesty flavor that freshly squeezed citrus brings. These juices not only add a tangy brightness but also help to “cook” the fresh ingredients slightly, enhancing their flavors as the salsa chills.
- Spices: A careful blend of ground cumin, chili powder, and salt seasons the salsa to perfection. Cumin adds a warm, earthy depth, while chili powder provides a subtle, complex heat. Salt is vital for bringing out all the other flavors, so remember to adjust to taste.
Essential Kitchen Tools
You won’t need an elaborate setup to prepare this delicious roasted chili corn salsa. A few basic kitchen tools will suffice:
- Chef’s Knife and Cutting Board: These are indispensable for all the dicing and chopping involved, from peppers and onions to cilantro. A sharp knife makes the prep work much safer and more efficient.
- Mixing Bowls: Grab a medium to large mixing bowl to comfortably combine all your ingredients. Having enough space to stir properly ensures everything is well incorporated.
- Wooden Spoon or Spatula: Perfect for gently stirring the salsa together, ensuring all the flavors are evenly distributed without bruising the ingredients.
- Resealable Plastic Bag: Essential for steaming the roasted poblano pepper, making the peeling process incredibly easy.
How to Make Roasted Chili Corn Salsa
Crafting this flavorful roasted chili corn salsa is a straightforward process, broken down into a few simple steps. The key to its depth of flavor lies in properly roasting the poblano pepper and allowing the ingredients to meld.
1. Roast the Poblano Pepper
Roasting the poblano pepper is crucial for developing its smoky flavor and making it easy to peel. You have two excellent options for this step:
- Using a Gas Range: Turn on a gas burner to medium-high heat. Carefully place the poblano pepper directly over the open flame using tongs. Turn the pepper every couple of minutes, allowing the skin to blister and char evenly on all sides. This usually takes about 5-8 minutes in total. Keep a close eye on it to prevent burning.
- Using Your Broiler: Position an oven rack about 6 inches from the broiler element. Place the poblano pepper on a baking sheet. Broil for about 7-10 minutes, turning the pepper every 2-3 minutes, until the skin is thoroughly blistered and charred.
Once roasted, immediately remove the poblano pepper and place it into a resealable plastic bag. Seal the bag tightly and allow the pepper to steam for 10 to 15 minutes. This steaming process helps loosen the skin, making it much easier to peel. After steaming, carefully peel the charred skin off the pepper. Slice the pepper in half, remove the seeds and membranes, and then finely dice the flesh.
2. Assemble Your Salsa
This is where all the magic comes together! In a medium or large mixing bowl, combine the diced roasted poblano pepper with the cooked sweet yellow corn kernels, diced jalapeño peppers (seeded or with seeds for extra heat), finely diced red onion, fresh chopped cilantro leaves, fresh lime juice, fresh lemon juice, ground cumin, chili powder, and 1 teaspoon of salt. Use a wooden spoon or spatula to stir all the ingredients thoroughly until they are well combined. Taste and adjust the salt as needed.
3. Chill for Best Flavor
Once assembled, cover the bowl and place the salsa in the refrigerator. Chilling is a vital step as it allows the flavors from all the fresh ingredients and spices to meld and deepen. While you can technically serve it right away, we highly recommend letting it chill for at least 1 to 2 hours. This passive time makes a significant difference, transforming the individual components into a cohesive, flavorful salsa. The longer it chills, the more pronounced and harmonious the flavors will become.
Tips for the Perfect Salsa
Achieving the best possible flavor and texture in your roasted chili corn salsa is easy with a few helpful tips:
- Wear Gloves: When handling spicy peppers like jalapeños, especially when removing seeds and membranes, the capsaicin oil can transfer to your skin. This can cause a burning sensation, so it’s always a good idea to wear kitchen gloves to protect your hands. Avoid touching your face or eyes after handling peppers.
- Use Fresh Citrus: I cannot stress this enough – fresh lemon juice and fresh lime juice are absolutely essential. Bottled juices contain preservatives and lack the bright, zesty, and complex flavor profile that freshly squeezed citrus provides. It makes a world of difference in the overall taste of your salsa.
- Grill the Corn for More Flavor: If you have access to a grill, take the extra step to grill your corn on the cob. Set your grill to medium-high heat and cook the corn for about 10-12 minutes, turning it every 2-3 minutes, until you see some lovely char marks and the kernels are tender-crisp. This adds an incredible smoky depth that complements the roasted poblano beautifully. If grilling isn’t an option, a cast-iron skillet can also achieve a nice char.
- Make it Heartier: To transform this salsa into a more substantial dish, consider adding other vibrant ingredients. Rinsed and drained black beans are a fantastic addition, adding protein and fiber. Diced bell peppers (red, yellow, or orange for color and sweetness) also work wonderfully. For a creamy element, gently fold in some diced avocado just before serving.
- Taste and Adjust: Always taste your salsa before serving and don’t be afraid to adjust the seasoning. You might find it needs a little more salt, a squeeze of extra lime juice for brightness, or even a pinch more chili powder or cumin to deepen the flavors. Everyone’s palate is different, so make it perfect for yours!
More fresh salsa recipes to try out: Chunky Salsa | Pineapple Mango Salsa | Avocado Salsa | Grilled Pineapple Salsa
How Can I Make This Corn Salsa Spicier?
This roasted chili corn salsa recipe is designed to be on the milder side, making it universally appealing. However, if you’re a fan of heat, it’s incredibly easy to dial up the spice! The majority of a jalapeño’s heat resides in its seeds and the white membranes (placenta). To increase the spiciness, simply refrain from removing all the seeds and membranes when dicing your jalapeño peppers. For even more significant heat, you can add an extra jalapeño pepper or two. If you’re feeling adventurous and want a serious kick, a finely minced serrano pepper could be used in place of one jalapeño, but be warned, serranos are considerably hotter!
Should I Serve This Roasted Chili Corn Salsa Warm or Cold?
For the best flavor experience, this roasted chili corn salsa is absolutely best served cold. While the individual components taste great at room temperature, chilling the salsa allows all the vibrant flavors to meld and harmonize beautifully. The acidity from the fresh citrus also mellows slightly, creating a more cohesive and refreshing taste. We recommend chilling it in the refrigerator for at least 1 to 2 hours before serving, but it tastes even better if made a few hours or even a day in advance!
Is This a Chipotle Recipe?
No, this is not Chipotle’s official or proprietary recipe. This is my carefully crafted homemade version, directly inspired by their famous roasted chili corn salsa. After years of enjoying their delicious offering, I’ve developed a recipe that I believe captures the essence and flavor profile of their salsa, with a few personal enhancements. I daresay, it might even be a little bit better – but I’ll let you be the judge!
I Can’t Find a Poblano Pepper! What Can I Use Instead?
While fresh roasted poblano pepper offers a unique earthy and smoky depth to this salsa, sometimes they can be hard to find. If you’re struggling to locate one, a good substitute is a 4-ounce can of diced green chiles. Make sure to drain them well before adding to the salsa. Keep in mind that canned green chiles are often milder and lack the distinct smoky flavor you get from roasting a fresh poblano, so the overall taste of your salsa will be slightly different, but still delicious. For a closer approximation of the roasted flavor, you could also briefly char a green bell pepper under the broiler before dicing, although its flavor profile will be sweeter than a poblano.
Need some inspiration for small bites? Check out my appetizer recipes page!
What to Serve With This Roasted Chili Corn Salsa
The versatility of this roasted chili corn salsa is one of its best attributes. It’s incredibly adaptable and can be served in a multitude of ways, from a simple appetizer to a dynamic meal component:
- As an Appetizer: The most classic pairing! Serve it with a generous bowl of your favorite crispy tortilla chips. It’s guaranteed to be a crowd-pleaser at any party or casual get-together.
- Tacos and Burrito Bowls: This salsa is an absolute game-changer for any Mexican-inspired meal. Spoon it generously over your Guacamole Tacos, Shredded Beef Tacos, Fried Avocado Tacos, or Instant Pot Chipotle Chicken Tacos. It adds a burst of freshness, sweetness, and a hint of spice. It’s also fantastic as a topping for custom burrito bowls with rice, beans, and your protein of choice.
- Salads: Elevate your ordinary salad by adding a scoop of this corn salsa. It works especially well in taco salads or any fresh green salad needing a vibrant, zesty kick.
- Grilled Proteins: This salsa isn’t just for Mexican cuisine. It makes a phenomenal fresh topping for grilled chicken, fish (like salmon or mahi-mahi), pork chops, or even steak. The bright flavors cut through the richness of the meat beautifully.
- Eggs: Don’t limit it to lunch and dinner! A spoonful of this salsa adds incredible flavor to scrambled eggs, omelets, or breakfast burritos.
How to Store
Proper storage ensures your delicious roasted chili corn salsa stays fresh and flavorful for as long as possible. Simply transfer any leftover salsa to an airtight container and store it in the refrigerator. It will maintain its quality and taste for up to one week. The flavors often deepen and become even more harmonious after a day or two, making it a great make-ahead option for meal prep or entertaining.
More Tasty Corn Recipes to Enjoy
If you’re a corn lover, there are plenty of other delightful recipes to explore:
- Masala Corn Salad is an easy and flavorful side dish to pair with any of your favorite grilled main dishes! It offers a vibrant Indian-inspired twist to sweet corn.
- If you love that smoky char from the grill, this Smoky Charred Corn is a simple and mouthwatering recipe to whip up. It celebrates the natural sweetness of corn with a delightful smoky edge.
- Cheesy on the inside and crispy golden on the outside, these Cheese Corn Balls are always a crowdpleaser, perfect for an appetizer or snack.
Finally, if you make this copycat Chipotle corn salsa recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment below! I absolutely love hearing about your experiences and successes in the kitchen. I make it a point to respond to every single comment, so don’t hesitate to share your thoughts or drop any questions you might have.
Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I genuinely love seeing these recipes come to life in your homes – looking through your photos is truly my favorite thing. It really means the world to me!
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Roasted Chili Corn Salsa
Ingredients
- 1 poblano pepper
- 2 cups cooked sweet yellow corn kernels about 3 cobs*
- 2 jalapeño peppers seeded and diced
- 1/2 cup red onion diced (about 1/2 medium red onion)
- 1/4 cup freshly chopped cilantro leaves
- 1 1/2 Tbsp fresh lime juice
- 1/2 Tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp salt + more to taste
- Tortilla chips for serving
Instructions
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Either broil the poblano pepper on a baking sheet for about 4 minutes per side or place over an open flame on a gas range for about 4 minutes per side, until the skin is blistered and charred. Keep a close eye on them to avoid burning them!
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Remove the pepper from heat or from the oven. Place in a plastic resealable bag. Seal and set aside to steam for about 10 to 15 minutes.
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Peel the skin off the poblano pepper. Slice it in half and remove the seeds. Diced the pepper.
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Add the diced pepper with the remaining ingredients to a bowl. Stir to combine.
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Cover and place on the refrigerator to chill until ready to serve. It will taste even better the longer it sits!
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