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This simple roasted chili corn salsa is our version of the Chipotle corn salsa! It’s the best addition to any party or gathering because it can be made in just a few easy steps. Plus you can customize however you like!
about this roasted chili corn salsa
If you know me at all, you know I am a BIG Chipotle Mexican Grill fan. I’ve been going to Chipotle for decades, before Chipotle was all over the United States and was just a couple of shops here in Denver.
No matter how many times I go there, I am always ordering the roasted chili corn salsa. While it is one of the more mild salsas, I love the flavor that the peppers and sweet corn bring to the table.
So, I decided to make my own version of the salsa at home! This is like an easy copycat recipe of the Chipotle roasted chili corn salsa recipe, but with my own spin. Not only is this recipe delicious on tacos, in burritos/bowls, etc. It is also a fantastic appetizer for a party when served alongside tortilla chips. The best part is that you can really customize this recipe to make it your own.
Adjust the amount of salt if you need. Add in more heat by incorporating more jalapeño. Char the fresh corn for a smoky element. The options are endless and the flavors are bold for this gluten free and vegan recipe.
ingredients
peppers. You will need one poblano pepper and two jalapeño peppers for this recipe. Note that this will result in a milder salsa, so if you want it spicier you can add in another jalapeno pepper.
corn. Use cooked yellow corn for this recipe! I like to grill my corn cob, but you can also boil it in a pot of salted boiling water for about 10 to 15 minutes until cooked through. Remove the corn kernels once cool enough to handle. You can use frozen corn to cut down the prep time. Thaw it and then use in this recipe.
onion. Red onion is the best onion to use in this salsa!
cilantro. Freshly chopped cilantro gives this salsa a lovely herbaceous lift. Make sure to use fresh herbs!
citrus. Fresh lime and fresh lemon are preferred because they yield the best flavor in this recipe.
spices. You will need a combination of ground cumin, chili powder, and salt to season the salsa to taste.
this recipe’s must-haves
You don’t need too many tools to make this recipe! A chef’s knife and cutting board are essential for all the chopping involved.
Grab your mixing bowls to make the salsa! Then all you need is a wooden spoon to stir it together.
here’s how to make roasted chili corn salsa
roast poblano pepper
You can use either a gas range or your broiler to roast the poblano pepper. If using the stovetop, turn on your gas burner and char the pepper on all sides over the open flame, until the skin has blistered and charred. This will take a couple of minutes per side. For the oven, place the pepper on a baking sheet under the broiler. Cook for about 7 minutes, turning every couple of minutes, until the skin is charred.
Remove roasted poblano pepper and place in a resealable plastic bag. Seal and allow the pepper to steam for 10 to 15 minutes. Once the time is up, peel the skin off the pepper. Cut the pepper in half, remove the seeds, and dice.
assemble
Add all of the ingredients to a medium bowl or large bowl, and stir to combine.
chill
Place in the refrigerator to chill completely. We like to leave it in the fridge for about 1 to 2 hours to let the flavors meld together.
tips and tricks
wear gloves. When you are working with spicy peppers, the capsaicin from the peppers can be transferred to your skin. Sometimes this can cause a burning sensation, so to avoid this, wear kitchen gloves!
use fresh citrus. Fresh lemon juice and fresh lime juice simply cannot be best.
grill the corn. If you want to add even more flavor, grill the corn on a grill that’s set to medium-high heat. Grill for about 10 minutes, turning every couple of minutes, until blackened and cooked.
make it heartier. Make this recipe heartier by adding in black beans and/or bell pepper to the mix.
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?
Since this is a milder salsa, you might want to up the heat! You can easily do this by adding in the seeds of the jalapeño, instead of removing them. If that still isn’t hot enough, you can increase the spiciness by adding in another jalapeño pepper.
should I serve this roasted chili corn salsa warm or cold?
This salsa is best served cold! You can serve it right away or you can chill it in the refrigerator for 1 to 2 hours until you are ready to serve it.
is this a Chipotle recipe?
This is not Chipotle’s official recipe! It is my own version that’s inspired by their recipe. After years of eating this salsa, I feel like I have something close (and a little bit better, if I do say so myself).
I can’t find a poblano pepper! What can I use instead?
If you can’t find a poblano pepper, you can use a 4-ounce can of diced chiles instead. Note that this will make the salsa a little spicier, so it won’t be quite as mild as the original recipe listed below.
Need some inspiration for small bites? Check out my appetizer recipes page!
what to serve with this roasted chili corn salsa
You can serve this salsa as a perfect appetizer with your favorite tortilla chips, or incorporate it into your meals. This salsa can be served as a side to any of your favorite grilled proteins, added to burrito bowls, sprinkled on tacos, used in taco salads, and more. It’s even the perfect topping for steaks, chicken, pork, etc. If you are feeling a craving for tacos, here are some of our favorite recipes to try out:
Instant Pot Chipotle Chicken Tacos
how to store
Store. This recipe will last in an airtight container in the refrigerator for up to one week!
more tasty corn recipes to enjoy
Masala corn salad is an easy and flavorful side dish to pair with any of your favorite grilled main dishes!
If you love that smoky char from the grill, this smoky charred corn is a simple and mouthwatering recipe to whip up.
Cheesy on the inside and crispy golden on the outside, these cheese corn balls are always a crowdpleaser.
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! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. 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
- 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!
- 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.
- Peel the skin off the poblano pepper. Slice it in half and remove the seeds. Diced the pepper.
- Add the diced pepper with the remaining ingredients to a bowl. Stir to combine.
- 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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