If you have a chipotle OBSESSION, like I do, you are going to be wanting to try this Chipotle Copycat Roasted Chili-Corn Salsa recipe at home. Learn how to fire roast your own bell pepper for a full flavor.

In keeping with the copycat Chipotle theme be sure to serve your corn salsa on a taco full of copycat chipotle carnitas. Or you can just scoop it up with tortilla chips!

Chipotle Copycat Roasted Chili-Corn Salsa

What is in chipotle corn salsa?

When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow corn, red onion, fresh lime juice, fresh lemon juice and my favorite, cilantro! The corn can be fresh, frozen or canned. 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.

Chipotle corn salsa ingredients:

• 2 poblano peppers (learn how to roast your own here)
• 1 16 oz. package corn, thawed (or 3 cups fresh)(learn how to freeze your own corn here)
• 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

Chipotle corn salsa instructional video:

How to roast a pepper on a gas stove or grill:

1. Turn on the gas flame.
2. Place a clean pepper on the flame.
3. Allow the pepper to blister and char on each side.
4. Turn the pepper until all sides are charred.
5. Allow all sides to become blackened and the insides to cook.
6. Remove from flame.
7. Place in either plastic wrap or a paper bag.
8. Allow to steam for 10 minutes.

How to peel a roasted pepper

1. Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
2. Slice open and remove the stem, seeds and membranes.
3. Slice and store in the refrigerator or use in your recipe right away.

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

You do not have to roast your own poblano peppers for this recipe! Go ahead and use a jared roasted pepper if you can find then 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 make chipotle corn salsa:

1. Chop the poblano peppers, onion and cilantro.
2. Combine all the ingredients together. Salt to taste.
3. Chill for an hour before serving for best flavor results.

Pin To Pinterest:

Chipotle Corn Salsa

When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow corn, red onion, fresh lime juice, fresh lemon juice and my favorite, cilantro!

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 5 minutes

chill: 1 hour

Total Time: 20 minutes

Servings: 3 cups

Calories: 178

Author: Sarah

Ingredients

• 2 poblano peppers
• 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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Instructions

• Chop the poblano peppers, onion and cilantro.
• Combine all the ingredients together. Salt to taste.
• Chill for an hour before serving for best flavor results.

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Nutrition Facts

Chipotle Corn Salsa

Amount Per Serving (0.25 cup)

Calories 178 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Sodium 780mg 33%

Potassium 502mg 14%

Total Carbohydrates 39g 13%

Dietary Fiber 5g 20%

Sugars 10g

Protein 6g 12%

Vitamin A 16.1%

Vitamin C 97.5%

Calcium 1.3%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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originally published May 6, 2016