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Easy Chipotle corn salsa served in a black bowl with a tortilla chip as a garnish.
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5 from 10 votes

Chipotle Corn Salsa (Copycat)

All the Mexican flavor without the heat! This Chipotle corn salsa copycat recipe perfectly uses frozen or fresh corn and is great served over burrito bowls or simply with tortilla chips. Using jalapeño peppers with the seeds removed is the perfect level of heat and is also customizable. This roasted chili corn salsa is also naturally gluten-free and vegan!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Mexican, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 84kcal
Author: Anjali Shah

Ingredients

Instructions

  • Roast the pepper: On a gas range or grill, hold the poblano or bell pepper over a gas flame with tongs to char the skin. Make sure you blister the pepper on all sides, until the skin is mostly black. Place charred pepper into a bowl and cover with cling film. Allow to cool. (If you don't have a gas range you can also do this in the oven on the broil setting). Meanwhile dice your onion, seed & dice the jalapeno and chop the cilantro.
  • Bring a pot of water to the boil and add the corn kernels. Boil for 3-4 minutes. Drain and set aside to cool.
  • When the pepper has cooled, remove the charred skin and seeds and finely dice.
  • Add all ingredients into a mixing bowl and toss to combine. Make sure to add salt and pepper to taste.
  • Serve with tortilla chips.

Notes

  • The amount of heat / spiciness level is up to you. Change the peppers based on what you find at the grocery store and what looks freshest.
  • Charring your product is a great way to increase flavor. Roasting your corn is a great option if you have the time.
  • This fresh salsa is perfect on chips as it has so much flavor. It's also delicious on top of your own burrito bowls.
  • Since it lasts for 5 days in the fridge, it's an easy dish to make ahead of a party or game day celebration to free up your time.
  • Cilantro can be substituted with parsley if you don’t like it or omitted all together.
  • You can use fresh corn cobs for this recipe by adding 3-4 large cobs to the pot of boiling water and cooking for 5-7 minutes. Drain and allow to cool. Using a sharp knife, slice the kernels off the cob.
  • Salsa can be stored in an airtight container for up to 5 days in the fridge.
  • Aren't a fan of plastic wrap? It's used here to help "sweat" the peppers to allow the skin to release easily. It doesn't touch your food and in a pinch you can use aluminum foil or a plate as a lid to the bowl!

Nutrition

Serving: 0.5cup | Calories: 84kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 291mg | Fiber: 3g | Sugar: 1g