Roasted Chili Corn Salsa
Roasted chili corn salsa is a simple Chipotle copycat recipe ready in 20 minutes! This chunky dip features sweet yellow corn, blackened poblano peppers, red onions, and lime juice. Serve it with burritos, tacos, or tortilla chips for a flavor-packed appetizer.
This roasted chili corn salsa is simple to make and budget-friendly, making it the perfect snack or vibrant condiment for tacos, burritos, and more. Check out my homemade tortilla chips recipe for the ultimate pairing with this fresh dip.
Why I love this recipe
Chipotle Mexican Grill is famous for serving Mexican-inspired dishes like chipotle fajita veggies, cilantro-lime rice, guacamole, burritos the size of your head, and roasted chili corn salsa.
This homemade version is extremely quick and easy to make. Plus, there are numerous ways to reduce the prep time even further. It’s gluten-free, vegan, and healthy, so it can fit into almost everyone’s meal plan.
You only need a few ingredients, including sweet corn, poblano peppers, cilantro, red onion, and lime. Once roasted and combined, it strikes the perfect balance of sweet, spicy, smoky, and zesty.
Ingredient notes
You’ll just need a few fresh veggies for this roasted chili corn salsa. Find a full breakdown and suitable substitutes below.
Poblano pepper
Choose the poblano roasting method that suits your preferences, ensuring the skin appears entirely blackened on the outside. This makes peeling easier and provides a delicious charred flavor in the salsa.
Substitute: Poblanos are already pretty mild, but you can substitute them with green bell peppers for a spice-free option.
Corn
Use frozen sweet white or yellow corn kernels. For reference, Chipotle uses white corn but both work. To substitute with fresh corn, boil the cobbs for 3 minutes, then run them under ice-cold water. Once they are cool enough to handle, cut away the kernels before continuing with the recipe.
Onion
Diced onion adds the perfect zesty punch! Chipotle uses fresh red onion, but white or yellow onion are also great options if that’s what you have on hand.
Jalapenos
For a boost of spice, I love to add freshly minced jalapenos. You can leave the seeds in for more heat or remove them to tone it down.
Substitute: Are jalapenos too spicy for you? Use Anaheim peppers instead. Not spicy enough? Add serranos or habaneros.
Cilantro
Minced cilantro adds a herbaceous, bright, and citrusy element that ties the other salsa components together.
Substitute: If you’re one of the unfortunate few who find this herb tastes like soap, omit it or replace it with flat-leaf parsley.
Lime
Freshly-squeezed lime juice provides a bright, tangy flavor that perfectly contrasts the smoky poblanos and sweet corn.
Substitute: The next best option is fresh lemon juice, followed by lime juice from a bottle if that’s all you have available.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make roasted chili corn salsa with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Cooking
Step 1
First, prepare the poblano pepper by roasting it in the oven, on a flame, or in a cast-iron skillet. Once roasted, peel, seed, and dice it into small pieces and add it to a bowl.
The quickest (and my favorite) method for roasting poblano peppers is over an open flame on a gas stovetop.
Step 2
In the meantime, thaw the corn in a strainer by running it under cold water. Leave the corn to drain for a few minutes while you prep the rest of the salsa ingredients.
It’s essential to thaw and drain the corn before mixing it with the other ingredients to prevent a watery salsa consistency.
Step 3
Add the diced red onion, poblano peppers, jalapeno, cilantro, lime juice, and sea salt to a large mixing bowl. Add the drained corn, then mix until incorporated.
Step 4
Taste and adjust the seasonings to your preference โ more cilantro for herbaceous flavor, jalapenos for spice, or salt to enhance the other ingredients. Happy eating!
Expert tip
Don’t rush roasting the poblano peppers since they give the salsa the perfect smoky depth. Once the peppers are roasted, I recommend transferring them to a freezer bag to steam.
This simple step helps lift the skin and makes peeling the peppers so much easier and faster. Also, I suggest dicing the vegetables as finely as possible for an even distribution of flavors in each bite.
Lastly, taste and adjust the seasonings to suit your preferences before serving. You can add more salt, black pepper, or Mexican oregano until it’s just right.
Serving suggestions
There are countless ways to enjoy this roasted chili corn salsa. I love pairing it with comforting dishes like air fryer quesadillas and vegan quesadillas.
It’s also delicious with tacos, like jackfruit carnitas, vegan fish tacos, or crispy black bean tacos. For a vibrant and chunky addition, you can even serve it with vegan breakfast burritos or vegan fajitas.
Cooking tips
Wear gloves: If you’re handling spicy peppers, I recommend wearing gloves, avoiding touching your eyes, and washing your hands well afterward.
Let it chill: I recommend chilling the salsa in the fridge for a few hours. This helps soften and meld the flavors together.
Don’t waste stems: The cilantro stems contain a lot of the herb’s flavor. Don’t be afraid to include them in your salsa!
Corn preparation: Thaw your frozen corn thoroughly to remove excess water and prevent a watery result.
Frequently asked questions
Yes, this corn salsa is gluten-free, vegan, and made without oil.
Roasting the poblano pepper isn’t necessary, but I recommend it. It adds a unique smoky flavor to the salsa, but it can be skipped if preferred.
The official Chipotle roasted chili corn salsa is relatively mild, which I’ve attempted to emulate in this recipe. If you’re sensitive to heat, omit the jalapeno peppers as poblano peppers are generally fairly mild.
Storing
Roasted chili corn salsa makes an excellent meal prep or potluck recipe.ย It can be stored in the fridge for up to 4-5 days in an airtight container. I donโt recommend freezing this salsa because the texture will change quite a bite once it thaws.
More salsa recipes
Hungry for more?
If you enjoyed this recipe, please consider leaving a star rating and a comment down below! Your feedback not only helps others discover our blog but also gives us valuable insights from your experience.
Don’t forget to subscribe to our newsletter for the latest recipes, and check out our shop for our top kitchen recommendations. Thank you for supporting BBV!
Recipe
Roasted Chili Corn Salsa (Chipotle Copycat)
Equipment
- Chefโs knife
- Cutting board
- Large mixing bowl
- Citrus squeezer
Ingredients
- 1 large roasted poblano pepper
- 2 cups frozen corn
- 1 extra-small red onion, finely chopped
- 1 large jalapeno pepper, seeded & minced
- ยผ – โ cup cilantro, minced
- 1 tablespoon lime juice
- Sea salt to taste
Instructions
- First, prepare the poblano pepper. Once it's roasted, peel, seed, and dice it into small pieces. Set aside.
- In the meantime, thaw the corn in a strainer by running it under cold water. Leave the corn to drain for a few minutes while you prep the rest of the salsa ingredients.
- Add the poblano peppers, red onion, jalapeno, cilantro, lime juice, and a pinch of sea salt to a large mixing bowl. Add the drained corn, then mix until incorporated.
- Taste and adjust seasonings to your preference โ more cilantro for herbaceous flavor, jalapenos for spice, or salt to enhance the other ingredients.
- Serve your roasted chili corn salsa immediately with tortilla chips, burrito bowls, tacos, and more. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.