Easy Copycat Chipotle Corn Salsa (2024)

If you can’t live without your weekly Chipotle runs, then get ready to run to your kitchen and fall in-love with this recipe! My Easy Copycat Chipotle Corn Salsa is my delicious take on one of the most beloved Chipotle staples. It’s a little spicy, a little tangy, and bursting with fresh corn and peppers. It’s perfect to add to your favorite salads or burrito bowls, or even to eat on its own, with chips, as a healthy and fresh snack!

Friends, how many of you love Chipotle? I definitely do. When it comes to fast food, Chipotle is not only one of the healthier options (everything there is organic!) but it’s also one of the most delicious. Whether you’re getting a delicious taco salad that is piled high with toppings, or a burrito bowl made with their crave-worthy cilantro rice, you truly can’t go wrong with Chipotle. It’s definitely a favorite in my household.

But, what I don’t love about Chipotle is the prices. As the cost of food gets more and more expensive, Chipotle has become more expensive too. In fact, a single burrito bowl can run you close to $15 these days! So, I’ve been on a mission to make my Chipotle favorites, at home, for a fraction of the price. And when it comes to their corn salsa… I think I’ve nailed it, if I do say so myself.

The corn salsa is one of my favorite things to get at Chipotle. It’s fresh, it’s tangy, and it’s bursting with fresh corn and peppers for a truly unbeatable combo. My version tastes just like the OG, but is made even better with the addition of one of my favorite spices… cumin. And if that wasn’t enough, this salsa can also be made with either fresh or frozen corn, and tastes just as delicious either way. Use what you have to make this recipe- it will be delicious either way!

Less than 10 Healthy Ingredients to Make This Delicious Salsa

• Frozen Corn: To keep this salsa simple and easy to throw together, we’ll be using frozen corn. I recommend making sure that your frozen corn is organic and non-GMO, for the healthiest option. The bag should disclose both of these things! However, you can also use fresh corn, if you’d prefer. Both work just as well here!
• Poblano Pepper: Poblano peppers are a mild, yet flavorful pepper that adds a rich flavor to this salsa. We’ll be roasting them over an open flame to really bring that deep, smoky flavor to this salsa.
• Red Onion: Red onion is one of my favorite ingredients to add to fresh salsas. It adds the perfect tangy flavor to this salsa.
• Jalapeños: I love a little spicy kick to this salsa, and jalapeños do just that. You can omit them entirely if you prefer to not have any heat in your salsa, or add in more for an even spicier kick.
• Cilantro: Fresh cilantro is key to any salsa recipe, so of course we need a lot of cilantro for this recipe!
• Lemon & Lime: The combination of fresh lemon and lime juices adds the perfect amount of flavor to this salsa. I recommend using fresh squeezed juices, if possible, for the freshest flavor!
• Cumin: My spin on this recipe includes using cumin, which is one of my FAVORITE seasonings ever. It adds the best flavor to this salsa and is not to be skipped.
• Sea Salt: A pinch of sea salt truly helps this salsa come together perfectly.

How to Make This Juicy Corn Salsa

To make this salsa, start by preparing your frozen corn according to the instructions on the package (either boil the corn in water or warm it in the microwave, depending on what the package instructs). Then, let the corn cool while you prepare the rest of the ingredients.

Next, roast your poblano pepper. I do this by placing it on an open flame on my stovetop, using tongs to rotate the pepper above the flame. It should take approximately 3-4 for the pepper to blacken. Once the skin of the pepper has blackened, add the pepper to a bowl and cover it to rest for 10 minutes.

Then, remove the pepper from the bowl, carefully peeling off the blackened skin, removing the seeds, and chopping the pepper into small pieces. Add your chopped pepper to a bowl, alongside the corn and the rest of the ingredients and toss to combine.

Serve with your favorite tortilla chips, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along onInstagram,TikTok,andYoutube! I’m also now onPinterest,so stop by and take a look at what’s new.

** Photography byTanya Pilgrim