Name: Chipotle Corn Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 poblano peppers, roasted; 1 16 oz. package corn, thawed (or 3 cups fresh); 1/4 small red onion, finely chopped; 2 Tbsp. fresh lime juice; 2 Tbsp. fresh lemon juice; ¼ cup chopped cilantro; 1 teaspoon Kosher salt

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This chipotle corn salsa recipe is a sweet corn salsa with a mild to medium heat, much like you would find at the restaurant. My homemade corn salsa is made with fire-roasted poblano peppers, frozen sweet corn, red onion, cilantro along with fresh lemon and lime juice.

glass bowl filled with Chipotle Corn Salsa and a wooden spoon to serve

Serve the corn salsa with tortilla chips, alongside a burrito bowl or with any of your favorite Mexican food. Game Day is not complete without this fresh side dish.

What is in chipotle corn salsa?

When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow sweet corn, red onion, fresh lime juice, fresh lemon juice, and my favorite, fresh cilantro! The corn can be fresh, frozen corn or canned corn. If you are lucky enough to have beautiful fresh corn in the summer follow my instructions on how to prepare freezer corn to keep the fresh flavor all year long.

More salsa recipes

If you are making a salsa bar for your party be sure to add salsa verde, black bean corn salsa, and plum habanero salsa. If you are looking for a sweet fruit salsa, fresh blueberry salsa is always a hit with my kids.

Chipotle corn salsa ingredients:

roasted poblano peppers – learn how to roast your own
corn – White or yellow corn, the restaurant uses white but use what you like. Fresh or frozen corn can be used.(learn how to freeze your own corn)
red onion – finely chopped
lime juice – fresh is best
lemon juice – fresh is best
cilantro – finely chopped
salt – to taste, I like kosher or sea salt

Other ingredients to personalize your salsa:

black beans – drained and rinsed
jalapeno pepper – seeds removed and finely diced
red bell pepper – finely diced

The above additional ingredients are not called out for in the recipe card below but I encourage you to add them to your corn salsa to make your corn salsa recipe your own. I suggest 1/2 a can of black beans, 1 jalapeño pepper and 1/2 red bell pepper to start. Adjust to your personal taste.

More copycat recipes:

Chipotle Corn Salsa on a flour tortillia chip

Do I have to roast my own poblano pepper for this recipe?

You do not have to roast your own peppers for this recipe! Go ahead and use a jar of roasted peppers if you can find them at the store. I know different stores carry different items and I want you to have options. I know when I have peppers fresh from the garden I will roast them but in the winter I grab a jar from the shelf.

How to fire roast a pepper

Turn on the gas flame, placing a clean pepper on the flame.
Allow the pepper to blister and char on each side turning the pepper until all sides are charred.
Allow all sides to become blackened and the insides to cook.
Remove from flame and place in either plastic wrap or a paper bag and allow to steam for 10 minutes to sweat off the char.
Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
Slice open and remove the stem, seeds, and membranes.

corn salsa ingredients in a glass bowl, ready to be stirred with a wooden spoon.

How to make chipotle corn salsa:

Roast the poblano peppers if you are posting them at home. Cool and remove char, seeds, stem and ribs. Chop the peppers.
Cook the corn according to package directions and allow to cool to the touch.
Finely mince the cilantro and finely dice the red pepper.
Combine all the ingredients together in a large bowl. Salt to taste.
Chill for an hour before serving for best flavor results.
Stir and serve.

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Yield: 3 cups