I’ve got a secret to share – making that copycat Chipotle Corn Salsa at home is easier than you might think. Yeah, that one you scoop up with a crunchy chip and wish you had an endless bowl of.

I’ve figured out how to recreate that addictively sweet, tangy, and slightly spicy salsa we all love to heap onto our burritos and bowls.

This particular salsa drew inspiration from traditional Mexican pico de gallo, a fresh salsa known for its simple yet vibrant flavors. But Chipotle decided to put a twist on it, spotlighting kennel corn as the star. By substituting tomatoes with sweet corn, they introduced a fresh, new flavor profile that was an instant hit.

And you know what’s awesome about making this salsa yourself? You get to control the heat and the sweetness. Ever bite into a chip loaded with salsa and think, “Wow, I wish this had a bit more kick to it”? Or maybe you’re all about that sweet corn vibe.

CHIPOTLE CORN SALSA – WHY YOU’LL LOVE THIS COPYCAT RECIPE

It’s a conversation starter, especially when your friends find out it’s a copycat recipe of Chipotle’s beloved version.
A batch of this salsa added to burrito bowls, salads, or wraps injects instant flavor and freshness to your meals. Plus, it’s super easy to store.
Beyond its addicting flavor, this salsa packs a nutritional punch. Corn is a good source of fiber and vitamins, so you have a guilt-free indulgence you can enjoy anytime.
Move over, guacamole and hummus. This corn salsa brings a fresh twist to your dip repertoire. Serve it at your next party and watch it disappear!
Let’s not forget the visual appeal. The vibrant mix of yellow corn, green cilantro, and red onion isn’t just tasty; it’s also incredibly photogenic.
Whether it’s the peak of summer or the dead of winter, this recipe adapts. Use fresh corn in the warmer months for that unbeatable off-the-cob taste or rely on canned or frozen corn during colder seasons to keep that summery vibe alive in your dishes.

INGREDIENTS

1 cup Corn Kernels (Cooked or Canned)
1/2 cup Red onion, finely diced
1/2 cup Poblano pepper, finely diced
1 tbsp Jalapeño, minced
1 tbsp Cilantro, finely chopped
1 tbsp Lemon juice
1/2 tsp Salt
Tortilla chips

HOW TO MAKE THIS RECIPE

1. Preheat the oven at 350F/190C and place the canned corn (rinsed and drained) in a baking dish and bake in the oven for 10 minutes.

2. Place the corn in a bowl, add the diced onion and diced poblano.

3. Add chopped jalapenos, parsley, salt and lemon juice. Mix.

4. Serve with tortilla chips or a slice of crusty bread.

TIPS, VARIATIONS, AND SUBSTITUTIONS

🥗 Diced bell peppers or water chestnuts – Want to add more crunch? Toss in some diced bell peppers or water chestnuts. They add a nice bite without overpowering the salsa.

🥗 Black beans or avocado chunks – Throw in some black beans or avocado chunks to turn it into a more substantial side. Just add the avocado right before serving so it doesn’t get all mushy.

🥗 White sweet corn – If you come across white sweet corn, feel free to try it! It’s super sweet and makes your salsa taste just like summer.

🥗 Lime – Trust me on this, lime juice got that authentic Mexican vibe we’re after. But hey, if you’ve only got lemon, no stress. It’ll still taste great.

🥗 Parsley – I know, cilantro is like, the best, but if you’re not a fan, skip it or swap it with something green that you do like. Maybe a bit of parsley?

🥗 Sugar or maple syrup – Sometimes the corn isn’t as sweet as you’d like. If that happens, a tiny bit of sugar or even some maple syrup can really balance out the flavors.

🥗 Tomato – While we’re going off-script, why not throw in some chopped tomatoes? They add a nice color and a juicy touch. Think of it as a corn and tomato salsa mash-up.

🥗 Cumin or chipotle powder – A bit of cumin or a sprinkle of chipotle powder can add depth. Start with just a pinch, though. You want to complement the flavors, not overpower them.

WHAT TO SERVE WITH COPYCAT CHIPOTLE CORN SALSA

Tortilla Chips

Just you, a bag of tortilla chips, and this salsa. Perfect for lazy afternoons or as a quick treat when friends drop by.

Tacos

Spoon this flavorful bad boy over your vegan tacos. Whether you’re into tofu, tempeh, or just loads of veggies, this salsa brings everything together.

On the Side

Got something grilling? Whether it’s veggie burgers, portobello mushrooms, or just a bunch of skewered veggies, this salsa on the side elevates the whole meal.

Breakfast, but Better

Hear me out – a dollop on your avocado toast or mixed into your tofu scramble? Game changer. It wakes you right up and gets you ready to take on the day.

Burrito Large Bowl

Layer up your favorite burrito bowl ingredients – think rice, black beans, lettuce, and all the goodies. Then, top it off with this salsa for a bowl full of magic.

Stuff It

Mix this salsa into the filling for stuffed bell peppers, and you’ve got a hearty and tasty meal.

Salad

Drizzle it over your greens for an instant salad upgrade. It’s like a dressing, but way more fun and fuller of flavor.

Nachos

Layer those chips, drizzle with some vegan cheese, and then go to town with the salsa. Add whatever else you love – jalapeños, vegan sour cream, you name it. It’s nachos taken to the next level.

HOW TO STORE CHIPOTLE CORN SALSAS

Cooling Off

Let your salsa chill out on the counter. It’s all about letting it hit room temperature before it goes anywhere near your fridge.

Choosing Your Container

Snag an airtight container to store your salsa. Why? Because it’s going to lock in all those amazing flavors and keep your salsa fresher, longer. If you’re dealing with a large batch, consider splitting it into smaller containers. That way, you only open what you’ll eat soon, keeping the rest perfectly sealed.

The Plastic Wrap Hack

Went with a bowl for your salsa? Here’s a neat trick. Lay a piece of plastic wrap directly on the salsa’s surface before covering it with a lid or more wrap. It’s like a little extra shield against flavor loss, especially for keeping that zesty citrus juice vibrant.

Fridge Time

Your salsa’s next stop is the fridge. It’s happy in there for up to 5 days, making it a solid make-ahead side dish for whatever you’ve got planned.

Serving It Up Again

When you’re ready for round two with your salsa, don’t forget to give it a good stir. The ingredients can settle a bit, so mixing it up ensures every bite is as delicious as the first.

Freshening It Up

After a couple of days, your salsa might need a little perk-up. A splash more of lime juice or a pinch of salt can do wonders to brighten it up again.

MORE CHIPOTLE RECIPES

FREQUENTLY ASKED QUESTIONS (FAQS)

WHAT IF I CAN’T FIND POBLANO PEPPERS?

No poblanos, no problem. You can substitute with bell peppers for a milder taste. The key is to blacken whatever pepper you use to add that deep, roasted flavor to your salsa.

I LIKE MY SALSA REALLY SPICY. ANY TIPS?

If you’re all about the heat, don’t hold back on the jalapeños. You can even toss in a bit of chipotle chili powder or a splash of hot sauce. Remember, you can always add more, but you can’t take it away, so taste as you go!

ANY QUICK FIXES IF MY SALSA TURNS OUT TOO ACIDIC?

If you’ve gone heavy on the lemon juice and need to balance the acidity, a pinch of sugar or a drizzle of maple syrup can work wonders. It’ll smooth out the flavors without overpowering the salsa’s freshness.

MY SALSA TASTES BLAND. HOW CAN I FIX IT?

Seasoning is key! Don’t be shy with the salt—it brings out all the other flavors. Also, adjusting the amount of roasted poblano, jalapeño peppers, or lime juice can help dial in the perfect taste. A dash of cumin or chipotle powder can also add layers of flavor.

CAN I USE A FOOD PROCESSOR TO CHOP THE VEGGIES?

While a food processor might save time, it often chops too finely, losing that chunky texture that’s characteristic of this salsa. For best results, chop by hand. It doesn’t have to be perfect—rustic is part of the charm!

Copycat Chipotle Corn Salsa Recipe

CHIPOTLE CORN SALSA – WHY YOU’LL LOVE THIS COPYCAT RECIPE

INGREDIENTS

HOW TO MAKE THIS RECIPE

TIPS, VARIATIONS, AND SUBSTITUTIONS