spicy corn salsa in a bowl
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5 from 2 votes

Chipotle Mexican Grill's Spicy Corn Salsa

You can make Chipotle's Mexican Grill Spicy corn salsa at home with this copycat recipe. 
Course Side Dish
Cuisine American
Keyword Chipotle Recipes, Corn, Salsa
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 34kcal
Author Stephanie Manley


  • 2 cups frozen corn
  • 1/4 cup chopped cilantro
  • 2 teaspoons finely chopped jalapeno seeds removed
  • 1/4 cup chopped roasted poblano pepper
  • 2 teaspoons chopped red onions
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice


  • Completely thaw frozen corn.   
  • Preheat oven to 425 degrees. Run 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, remove the tough outer skin.
  • Chopped 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.  Finely chop the poblano pepper.
  • Add chopped cilantro, salt, peppers, and red onions. 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.


Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 1mg
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