Chipotle Corn Salsa (Copycat)
Recreate Chipotle’s flavor-packed white corn salsa at home with roasted poblano peppers, sweet corn, spicy jalapeños, and bright lime. A versatile, crowd-pleasing condiment perfect for tacos, bowls, or any weeknight meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 cups
- Category: Dinner
- Method: Roasting/Sautéing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
½ cup olive oil
8 cups thawed frozen white corn
2 large poblanos, stemmed
2–3 jalapeños, stemmed and seeded
1 red onion, chopped
1 cup fresh cilantro, chopped
Zest and juice of 2 limes
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
½ tsp red pepper flakes (optional)
Instructions
Preheat oven to 400°F (204°C)
Spread poblanos and jalapeños on a baking sheet
Toss with ¼ cup olive oil and roast for 15–20 minutes until charred
In a pan, heat remaining ¼ cup olive oil, sauté red onion until softened
Add roasted peppers, corn, lime juice, zest, cilantro, chili powder, cumin, salt, and red pepper flakes
Stir in ¼ cup water, simmer for 5 minutes
Cool before serving
Notes
Adjust jalapeño level by removing seeds for milder heat
Use fresh poblano peppers if available
Store in airtight container for up to 3 days in fridge