Standing in line at Chipotle, watching them pile that bright, chunky corn salsa onto my burrito bowl always made my mouth water. Combining sweet corn, smoky roasted poblanos, and zesty citrus creates the perfect balance of flavors that keeps people coming back. After countless visits and careful observation, I finally cracked the code to recreate this beloved salsa at home.
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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
Why This Recipe Works
The secret lies in roasting the poblano pepper until the skin blisteres and chars, creating smoky depth that defines the flavor profile. Frozen corn provides consistent sweetness year-round, while the combination of lemon and lime juice creates the signature bright acidity. The overnight resting period allows all flavors to meld and intensify.
Ingredients
You won’t need much to create the big flavors that make many people love Chipotle Corn Salsa so much:
- Frozen sweet corn – Provides consistent sweetness and tender texture that absorbs flavors perfectly
- Fresh lemon juice – Adds bright acidity and citrus fragrance that balances the corn’s sweetness
- Fresh lime juice – Contributes tangy depth and authentic Mexican flavor profile
- Jalape̱o pepper РDelivers clean heat and fresh pepper flavor without overwhelming spice
- Poblano pepper – Creates smoky, complex heat when roasted and adds earthy undertones
- Red onion – Provides sharp contrast and pungent bite that cuts through rich foods
- Salt – Enhances all flavors and helps vegetables release their natural juices
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.
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:
- Thaw the frozen corn kernels. Meanwhile, preheat the oven to 425 degrees Fahrenheit.
- Rub the poblano pepper with vegetable oil and roast for 12-14 minutes, flipping halfway through.
- Allow the roasted poblano pepper to cool, then remove the skin and chop. Chop the jalapeno, removing seeds if you’re sensitive to heat.
- Chop the cilantro and red onion, then combine with the peppers. Add the corn, as well as lemon and lime juice and salt.
- 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.
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.
Storage & Serving Instructions
- Freezing: Not recommended as corn and onions lose texture when frozen and thawed.
- Refrigerator Storage: Store in airtight container for 3-5 days. Flavors improve after first day of storage.
- Serving Method: Bring to room temperature 15 minutes before serving or serve chilled directly from refrigerator.
More recipes with corn
- Corn Gratin
- Cornbread with Creamed Corn and Sour Cream
- Black Eyed Pea Cornbread
- Cheesy Creamed Corn Casserole
- Corn on the Grill
- Corn in an Air Fryer
- Old Bay Corn on the Cob
- Indian Corn Casserole Recipe
- Easy Corn and Black Bean Salad
- Corn Chowder with Creamed 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.
Chipotle Corn Salsa – Copycat Mexican Grill Recipe
Ingredients
- 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
Instructions
- Completely thaw frozen corn. Â Â
- 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.
I made this and served it with corn chips at a party, it was great.
Amazing post, and even a more amazing recipe.
Do you cook the corn first?
No, it is not necessary if you use frozen corn.
you forgot to add poblano peppers. as a former employee i should know.
So post the authentic recipe then