Copycat Chipotle Corn Salsa Recipe: An Easy Side Dish
Chipotle’s corn salsa is a fan-favorite for a reason – it’s the perfect combination of sweet and spicy, with a refreshing crunch that makes it a great addition to any Mexican-inspired dish. And now, with this copycat recipe, you can enjoy the same delicious flavors right in the comfort of your own home.
This recipe is incredibly simple and quick to make and requires a few basic ingredients. The star of the show, of course, is the white corn and the poblano peppers!
The white corn boasts a sweet flavor with a subtle creaminess beneath a crisp crunch and the poblano peppers add a smoky and slightly spicy flavor that is only enhanced when roasted making them the perfect ingredient for those who enjoy a little bit of heat without being overpowered.
After broiling the poblano peppers, it’s just a matter of chopping up some red onions and cilantro, and mixing everything together with some lime juice, salt and pepper!
The result is a salsa that’s bursting with flavor, and versatile enough to be used in a variety of ways! You can scoop it up with some tortilla chips as a snack, use it as a topping for tacos, burritos, or leftover beef birria bowls. It’s also a great way to add some texture and a burst of flavor to a simple salad!
So give this copycat recipe a try and replicate the magic of Chipotle’s corn salsa in your own kitchen! I promise, once you whip it out at the next family gathering everyone will be hooked!
Equipment
- 1 medium bowl
- aluminum foil optional
- 1 small baking tray
Ingredients
- 1 15 oz can white corn
- 2 poblano peppers
- 1/2 cup cilantro chopped
- 1/2 cup red onions diced (about 1/3 of a medium onion)
- 1 medium lime or 1 1/2 TBSP lime juice
- 2 TBSP high heat oil such as canola, grapeseed, olive or avocado oil
- salt to taste
- pepper to taste
Instructions
- Line a medium baking tray with aluminum foil. Place poblano peppers in pan, drizzling oil over them to coat. Place on top shelf in oven and set to broil. Broil for 2-3 minutes or until each side is blistered.
- Once poblano peppers are done, remove seeds and scrape blistered skin off (this should come off very easily).
- Dice poblano peppers & red onion and chop cilantro.
- Drain can of white corn and add to medium bowl along with poblano peppers, red onions & cilantro.
- Juice lime into mixing bowl and mix until ingredients all combined well.
- Add salt and pepper to taste.
- Enjoy with chips, tacos or in a burrito bowl with leftover beef birria!
