This corn salsa recipe is inspired by Chipotle, and it is great in chips, burritos, burrito bowls and more.
Have y’all had the corn salsa at Chipotle? It is so yummy! I wanted to be able to make it at home, and now you can too.
How to make corn salsa
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this Chipotle inspired corn salsa recipe, you will need the following:
- poblano pepper
- sweet white corn – fresh or frozen
- jalapeno pepper
- red onion
- cilantro
- lime juice
- lemon juice
- salt and pepper
Roasting the pepper
Roast the pepper. If you have a gas stove, turn the burner up to medium-high heat. Place the pepper right onto the stove over the flame and use tongs to turn it until it is soft and blackened.
To roast in the oven, brush a small baking sheet or pan with olive oil, place the pepper onto the pan and cook it for 15-20 minutes at 400 degrees F.
Turn the pepper over halfway through the cooking time. Next, steam and dice the pepper. To do this, remove the pepper, place into a bowl and cover it with plastic wrap to allow it to steam.
Let it sit in the bowl for at least 10 minutes. Use a paper towel to rub off the skin and discard it.
Then slice the pepper in half, remove the seeds and dice it.
Assembling corn salsa
Assemble the corn salsa. If using frozen corn, cook according to the package instructions then let it fully cool.
In a large bowl, combine the corn, poblano pepper, jalapeno, red onion, lime and lemon juice, salt and pepper and toss well to combine it all together. Sprinkle on the cilantro and lightly toss.
Serve. Serve the salsa with tortilla chips or in a burrito or burrito bowl.
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Corn Salsa (inspired by Chipotle)
This corn salsa recipe is inspired by Chipotle, and it is great in chips, burritos, burrito bowls and more.
Ingredients
- 1 poblano pepper
- 2 cups sweet white corn – fresh or frozen is fine
- 1 jalapeno pepper – seeds removed and diced
- ⅔ cup chopped red onion
- ¼ cup fresh chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- Kosher salt
- Ground black pepper
Instructions
- Roast the pepper. If you have a gas stove, turn the burner up to medium-high heat. Place the pepper right onto the stove over the flame and use tongs to turn it until it is soft and blackened. To roast in the oven, brush a small baking sheet or pan with olive oil, place the pepper onto the pan and cook it for 15-20 minutes at 400 degrees F. Turn the pepper over halfway through the cooking time.
- Steam and dice. Remove the pepper, place into a bowl and cover it with plastic wrap to allow it to steam. Let it sit in the bowl for at least 10 minutes. Use a paper towel to rub off the skin and discard it. Then slice the pepper in half, remove the seeds and dice it.
- Assemble the salad. If using frozen corn, cook according to the package instructions then let it fully cool. In a large bowl, combine the corn, poblano pepper, jalapeno, red onion, lime and lemon juice, salt and pepper and toss well to combine it all together. Sprinkle on the cilantro and lightly toss.
- Serve. Serve the salsa with tortilla chips or in a burrito or burrito bowl.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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