Roasted Chili Corn Salsa – a copycat Chipotle Corn Salsa with roasted poblano peppers and sweet corn. It is a medium heat and perfect for dipping or topping tacos or salads or just about anything else!
This corn salsa comes together so easily, it is going to quickly become a favorite in your house. It is great for dipping with chips, but it is also amazing to put on tacos, in burritos, on top of salads or with quesadillas. There are so many options, and it tastes just like the Corn Salsa at Chipotle!
Restaurant Style Salsa is one of my favorite snacks, and it is made over and over at our house. But this is such a great way to mix it up. And I don’t know about you, but when I go to chipotle I always get the corn salsa and the fresh tomato salsa together, it is just a great combo.
What makes Chipotle Corn Salsa so special is they use white sweet corn. It is a little sweeter than your traditional sweet corn, so it really gives you the sweet and spicy flavor. You can find white sweet corn in with the regular frozen corn at the grocery store. And if you can’t, really any corn will work great!
Roasted Chili Corn Salsa Ingredients
- White Sweet Corn
- Red Onion
- Poblano Pepper
- Jalapeno Pepper
- Lemon Juice
- Lime Juice
Roasted Poblano Pepper
Roasting the poblano pepper gives the salsa a little smoky flavor and makes it extra tasty. This is super easy to do, and depending on if you have gas stove there are two options.
- Rub the pepper with a little bit of olive oil and place in the oven at 425º for about 20-25 minutes until is starts to char and blister. Remove from the oven, place in a bowl and cover with plastic wrap for 10 minutes. Once it is cool enough to handle, take it out of the bowl and use your hands to remove the skin. Then just diced it up for the recipe.
- If you have a gas stove, you can turn on the flame, and place the pepper directly on the grate. Watch it closely, and as it starts to char use a tongs to rotate until the pepper is completely charred and blistered. Then place in a bowl and cover with plastic wrap for 10 minutes. Once it is cool enough to handle, take it out of the bowl and use your hands to remove the skin. Then it is ready to dice up for the recipe.
How To Make Chipotle Corn Salsa
- Make sure that you start with thawed corn. Just leave it on the counter for a few hours or place it in the fridge the night before you want to make this.
- The first step it to roast your poblano pepper. Follow the instructions above based on your preferred method.
- In a large bowl combine all of the ingredients and mix until they are well blended. Taste and adjust the amount of salt and add black pepper if you want to taste.
As good and addicting as this is, you are probably not going to eat it in one sitting. Store the leftovers in an airtight container in the fridge. It will last for 3-4 days and still be delicious.
This is to make ahead as well. The flavors come together as it sits, so make it a few hours ahead and store in the fridge until you are ready to serve.
How To Serve Corn Salsa
Obviously with tortilla chips is a good idea, but here are a few others!
- Instant Pot Chicken Tacos – use as a topping!
- Dorito Taco Salad – great addition to any salad
- Chicken Tostada – perfect with the pico de gallo for topping
- Chicken Taquitos – delicious dipping idea for them
- This is a medium heat level salsa if you make the recipe as written. But it is super easy to customize if you like things hotter add more jalapeno, if you like it mild add less.
- If you can’t find white sweet corn don’t worry, it will still be delicious made with any frozen corn that you can get your hands on.
- If you are making this in the summer and want to use fresh corn, go for it! Just boil or or steam the ears of corn for about 4 minutes (whatever your normal preferred cooking method for corn is). Let the corn cool and then cut the kernels off.
- If you are one of those people who don’t like cilantro, use parsley!
More Tasty Appetizer Recipes
- Baked Mexican Cheese Dip
- Cheesy Corn Dip
- Smoked Chicken Wings
- Refried Bean Dip
- Air Fryer Egg Rolls
- Buffalo Chicken Sliders
- Cheesy Sausage Wontons
- White Queso
- 3 cups frozen white sweet corn
- 1/2 cup red onion, finely chopped
- 1 roasted poblano pepper, finely chopped
- 1 jalapeno, seeded and finely chopped
- 2 Tablespoons lime juice
- 1 Tablespoon lemon juice
- 1/4 cup cilantro, chopped
- In a large bowl combine all of the ingredients. Mix until everything is well combined.
- Taste and season with salt as necessary.
See blog post for instructions on how to roast a poblano pepper
To make this spicier, leave the seeds in the jalapeno or add more. To make it milder, use less jalapeno or omit it.
Amount Per Serving Calories 67Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 223mgCarbohydrates 15gFiber 2gSugar 6gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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