This corn salsa recipe is the perfect balance of sweet and spicy. It is made with just a few simple ingredients and comes together in less than 30 minutes. Serve it as a side on taco night, or as a tasty corn appetizer. If you’re a fan of Chipotle’s roasted chili-corn salsa, you will love this version!
Mexican food in this house doesn’t just exist on Taco Tuesday – it is a daily occurrence. Whether it is homemade green salsa on my eggs for breakfast, pico de gallo on a turkey sandwich at lunch, or shrimp fajita bowls for dinner, we can’t get enough. Or at least I can’t…Jeremiah might feel differently.
This roasted chili-corn salsa is about to be a new favorite addition to the lineup. Serve it on its own as a tasty corn appetizer dip, roll it up in burritos, or serve it beside tacos. However, you enjoy this version of Chipotle roasted chili corn salsa, it’s bound to be tasty!
Jump to:
Ingredients
The main ingredient in this roasted corn salsa is, you guessed it, CORN! But you don’t need to hack the kernels off the cob (unless you want to). To keep things simple, and accessible year-round, we’re going to use frozen corn.
To make the full recipe you’ll need:
- frozen corn kernels
- red onion
- jalapeño peppers
- poblano pepper
- avocado oil
- cilantro
- fresh lime juice
- fresh lemon juice
- lime zest
The exact amounts are listed below in the recipe card.
How to Make it
If using frozen corn, defrost your corn by adding it to a colander and running under water. It may need a few minutes to thaw completely. Make sure to drain off any excess moisture.
While the corn is defrosting, do all your chopping.
Start by stemming and deseeding the jalapeño and poblano pepper. Make sure to remove the white inside veins (the pith) as well. The seeds and pith are the spicy part of any peppers. Use gloves if you are sensitive to spicy foods.
Finely chop the red onion and cilantro and juice your citrus. You’re now ready to cook!
Heat a large heavy bottom skillet over medium heat on the stovetop. I love to use my cast iron skillet for this. Add the avocado oil and corn kernels and cook for 3 – 4 minutes, stirring occasionally. You want the kernels to get a nice golden color.
Add the diced peppers and cook for an additional 2 – 3 minutes. The peppers will start to turn translucent when done. Remove from heat and transfer to a large bowl to cool completely.
Pop the corn/pepper mixture into the freezer for a few minutes to help speed up the cooling process if you’re in a hurry.
To the cooled corn/pepper mixture, add the red onion, cilantro, lime juice, lemon juice, lime zest, and season with salt and pepper. Stir to combine and adjust the flavors for your tastes as needed.
I prefer to serve my roasted chili corn salsa after it has had time for the flavors to blend as a cold side dish, but you can also serve immediately.
Store leftovers in an airtight container in the refrigerator for 3 – 5 days.
Substitutions and Variations
Chipotle makes their roasted chili-corn salsa a little differently. They do not roast the corn or jalapeño at all. You can roast the poblano pepper whole over an open flame, and then proceed with skinning it, destemming it, and deseeding it, before dicing it and adding it to the recipe. I find this way to not have as deep of a flavor but give it a try and let me know what you think!
I do not recommend using canned corn. Not only is the texture more mushy than frozen or fresh corn, but it doesn’t have the same flavor.
To use fresh corn, gently remove the kernels from the cob and proceed with the recipe.
If you want to make this roasted chili corn salsa mild, simply eliminate the jalapeño and poblano peppers and substitute a green bell pepper.
Equipment Needed
Buy Now →
Buy Now →
Buy Now →
My Top Tip for Success
Make sure the corn is thoroughly drained before adding them to your hot pan. You don’t want the excess moisture changing the texture of the corn salsa.
Frequently Asked Questions
I do not recommend canned corn for a lot of reasons. If you’re looking for a substitution for frozen corn, you can use fresh and cut it off the cob.
Store leftover roasted chili corn salsa in an airtight container in the refrigerator for 3 – 5 days.
If you want to make this roasted chili corn salsa mild, simply eliminate the jalapeño and poblano peppers and substitute a green bell pepper.
Leave a comment below if you’ve tried this recipe and let others know what you think!
Print
Quick Roasted Chili Corn Salsa Recipe
- Total Time: 25 Minutes
- Yield: 4 Cups 1x
- Diet: Vegan
Description
This corn salsa recipe is the perfect balance of sweet and spicy. It is made with just a few simple ingredients and comes together in less than 30 minutes. Serve it as a side on taco night, or as a tasty corn appetizer. If you’re a fan of Chipotle’s roasted chili-corn salsa, you will love this version!
Ingredients
- 3 cups frozen corn kernels, thawed and drained
- ¼ cup finely diced red onion
- 2 jalapeño peppers, seeds and white inside veins removed, finely diced (approximately ½ cup)
- 1 large poblano pepper, seeds and white inside veins removed, finely diced
- 1 tablespoon avocado oil
- ¼ cup chopped cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- ½ teaspoon lime zest
- salt and pepper to taste
Instructions
- Heat a large heavy bottom skillet over medium heat. Add the avocado oil and corn kernels and cook for 3 – 4 minutes, stirring occasionally. You want the kernels to get a nice golden color.
- Add the diced peppers and cook for an additional 2 – 3 minutes. The peppers will start to turn translucent when done. Remove from heat and transfer to a large bowl to cool completely.
- In a large bowl, add the cooled corn and pepper mixture, the red onion, cilantro, lime juice, lemon juice, lime zest, and season with salt and pepper. Stir to combine and adjust the flavors for your tastes as needed.
Notes
If using frozen corn, defrost your corn by adding it to a colander and running under water. It may need a few minutes to thaw completely. Make sure to drain off any excess moisture.
Pop the corn/pepper mixture into the freezer for a few minutes to help speed up the cooling process if you’re in a hurry.
If you want to make this roasted chili corn salsa mild, simply eliminate the jalapeño and poblano peppers and substitute a cup of finely chopped green bell pepper.
I do not recommend using canned corn. Not only is the texture more mushy, but it doesn’t have the same flavor.
To use fresh corn, gently remove the kernels from the cob and proceed with the recipe.
I prefer to serve my roasted chili corn salsa after it has had time for the flavors to blend as a cold side dish, but you can also serve immediately.
Store leftover roasted chili corn salsa in an airtight container in the refrigerator for 3 – 5 days.
- Prep Time: 10 Minutes
- Cooling Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Appetizer, Snack, Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Corn, Salsa, Chili-corn salsa, chili corn salsa, chipotle, copycat, recipe
Wendy Rothschild says
Your copycat recipes are my favorite! I like really spicy, so I add more jalapeño pepper. Delicious!
★★★★★
Amanda Miller says
I am so glad you like them Wendy! Thanks for sharing your review and suggestions to give this recipe more spicy punch.