This Roasted Chili Corn Salsa is bursting with fresh flavor, a copycat recipe of a favorite Chipotle menu item! It combines fresh bites of sweet corn, a bit of jalapeno kick, and bright lime juice altogether in one easy dish. Enjoy this salsa as a dip with chips, as a topping for Tex-Mex bowls, or as a garnish for tacos and taco salads!
Copycat Chipotle Corn Salsa Recipe
If you’re a regular at Chipotle, you’ve likely eaten their delicious Roasted Chili Corn Salsa. And then you know why I just had to come up with this copycat recipe. It pairs so well with other favorite Chipotle menu items, like their fresh pico de gallo and cilantro lime rice!
This Chipotle corn salsa recipe has the perfect blend of flavors and textures. Sweet pops of sweet corn. Little fresh bites of red onion and kickin’ jalapeno. Tangy lime juice and herby cilantro. Kinda like my beloved sweet corn relish, but this salsa is quicker/easier and has a fresher flavor.
It’s a simple recipe, especially good when you use seasonal sweet corn (Hello, August – we love your sweet corn!). Enjoy this with tacos, taco salad, taco stuffed sweet potatoes, as a dip with tortilla chips, or with any of your favorite Tex-Mex dishes – such as Tex-Mex scallop bowls and cowboy chicken!
Why You’ll Love This Fresh Salsa
Here are a few reasons why you’ll love this Chipotle copycat recipe:
- Only a handful of ingredients. There’s a total of 7 ingredients in this recipe, and they’re all pantry staples or fresh veggies and herbs.
- Quick & easy. This recipe comes together easily, in very little time.
- Awesome flavor. The salsa is bursting with flavor, from the sweet corn to the spicy jalapeno to the bright and tangy lime juice.
- Great for entertaining. This recipe is easy to double, triple, or whatever, and it can be made in advance – which is great for those times when you’ve invited over a backyard full of friends!
- So many ways to use it! Chili corn salsa can be served as a dip or a condiment on any of your favorite Tex-Mex dishes.
What You’ll Need
This copycat Chipotle corn salsa is made with just 7 ingredients – and that includes pantry staples like salt and olive oil.
See the recipe card below for exact ingredient measurements.
- Olive oil – Olive oil is used to saute the corn. Feel free to use your favorite neutral cooking oil.
- Corn – I use fresh ears of corn because they have the best flavor and texture – if corn isn’t in season, a 10 ounce bag of thawed frozen corn will work too. If you want to grill the corn on the cob, that would also be delicious!
- Jalapeno – Jalapeno adds a little bit of heat to the salsa. I remove the seeds, but if you want more heat, leave them in. You can always decrease or increase the amount of jalapeno to fit your tastes.
- Red onion – Red onion adds a crisp bite to the salsa. I like to mince it small, so there are no big bites of raw onion.
- Cilantro – Cilantro adds a fresh, herby flavor to the salsa.
- Lime juice – Lime juice adds acidity that brightens the flavor of this corn salsa. Freshly squeezed lime juice really makes a difference.
- Salt – Salt seasons the salsa so it tastes delicious.
How to Make Roasted Chili Corn Salsa
You can make this Chipotle corn salsa recipe at home in just a few minutes!
- Cook the corn. Add the corn to a heated skillet with olive oil. Saute for 3-4 minutes, until the corn is warm and some pieces start to brown. Add the jalapeno and cook for 1 more minute.
- Add the remaining ingredients. Transfer the roasted corn to a bowl and allow it to cool. Then stir in the rest of the ingredients.
- Enjoy. Enjoy the salsa right away or refrigerate it for later!
Tips & Variations
Here are a few tips + ways to customize your roasted chili corn salsa.
- Use the freshest ingredients. To really make this salsa shine, use the freshest, tastiest sweet corn and other fresh ingredients.
- Try different peppers, adjust the heat. You can use poblano peppers for less kick, or half poblano and half jalapeno. For a spicier salsa, use habanero or serrano chiles. For mild flavor, use bell peppers. Also, if you prefer spicy, keep the seeds in the jalapenos.
- Add tomatoes. Sometimes I throw in some chopped roma tomato.
- Add some pickled flavor. You want to know a little secret? Pickled vegetables are AWESOME with this corn salsa. I like to chop up either pickled red onions or pickled jalapenos. YUM!
- Sprinkle in more flavor. You could always sprinkle in some ground cumin or your favorite chili powder for extra flavor. If you like smokiness and heat, try some smoked paprika or ground chipotle. Ground black pepper would also be good!
- Prepare in advance. While you can enjoy this immediately, I recommend preparing it at least 30 to 60 minutes in advance, to give the flavors time to blend together.
Ways to Serve Chipotle Corn Salsa
This chili corn salsa is super versatile and can be enjoyed as a dip or a garnish.
We like to eat it this fresh corn salsa with tortilla chips as an appetizer.
And for a taco party night, I like to make this Chipotle corn salsa, plus queso blanco, guacamole, and a tomato-based salsa such as pico de gallo or restaurant style salsa. If you like fruity salsas, pineapple salsa and watermelon salsa are favorites around here. Cowboy salsa is also scrumptious!
Corn salsa is fantastic in Tex-Mex rice bowls and burritos, and as a topping on tacos, taco salad, and nachos. Basically, any Mexican or Tex-Mex dish that needs a pop of fresh flavor!
How to Store Leftovers
Chili corn salsa will keep really well for up to 5 days in the fridge – and it becomes more flavorful each day. Just keep it in an airtight container and give it a stir before serving again.
More Salsa Recipes:
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Roasted Chili Corn Salsa
Ingredients
- 1 tablespoon olive oil
- 2 cups fresh sweet corn kernels cut from about 4 ears corn on the cob
- 2 tablespoons minced jalapeno
- ¼ cup minced red onion
- ¼ cup minced cilantro
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon Morton kosher salt
Instructions
- Heat a medium skillet over medium-high heat and add the olive oil.
- When the oil is hot and shimmering, add the corn and give it a stir. Saute for 3-4 minutes, or until the corn is warm and some pieces are just beginning to brown.
- Add the jalapeno and cook for 1 more minute.
- Transfer roasted corn to a medium bowl and allow it to cool before adding the other ingredients.
- Once the corn is cool, add the red onion, cilantro, lime juice, and salt. Stir to combine. Enjoy!
Nutrition Information:
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