Copycat Chipotle Chili Corn Salsa

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Discover how to make your own Copycat Chipotle Chili Corn Salsa with our easy-to-follow recipe. Enjoy the perfect blend of sweet corn, spicy chiles, and zesty lime, just like your favorite Chipotle version at home!

A person is dipping a tortilla into a bowl of corn salsa.
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I don’t eat out very often these days, but when I do, Chipotle is usually one of my top picks. I’ve always appreciated how they cater to a variety of diets and their ingredients are always nice and fresh. When I build one of their vegetarian burrito bowls, their corn salsa is always a must. Enter this copycat version. I worked hard at developing this recipe to be as close to the original as possible, and I think I succeeded. I look forward to hearing what you think!

A bowl of chipotle corn salad with tortilla chips and a wooden spoon.

Why You Will Love This Recipe

  • This recipe is as close as you’ll get to making Chipotle’s corn salsa at home!
  • Minimal ingredients and time are needed to throw this delicious salsa together.
  • You can serve this salsa in a large variety of delicious ways. It makes the perfect appetizer, snack, dip, side dish, or condiment.
  • This corn salsa recipe is naturally gluten-free, vegan, dairy-free, plant-based, soy-free, and nut-free.
A hand is dipping a tortilla into a bowl of chipotle corn salsa.

Ingredients and Substitutes

White corn: Sweet white corn is what Chipotle Mexican Grill uses. You can usually find some in the freezer section of most grocery stores. If you can’t find white corn, regular yellow sweet corn can be used in a pinch. You can use fresh corn sliced off the cob too. Simply simmer the kernels in water on the stovetop until tender before using them in this recipe.

Red onion: Red onion adds some flavor and punch to this recipe and is also what Chipotle uses in their chili corn salsa. If you do not have red onion, a shallot or half a yellow onion can be used instead.

Cilantro: Fresh green cilantro adds some brightness to this roasted chili corn salsa. While it will not quite be the same flavor-wise, if you are not a cilantro fan, fresh parsley can be used as a delicious alternative.

Poblano: A roasted poblano is a must for this copycat recipe. But it’s not as complicated as one would think! You really can use any method that allows you to get a nice char on the skin of the poblano. I like to use the open flame of my gas burner, but you can also broil the pepper in the oven until charred, use a kitchen torch to char the skin, or simply bake the pepper at a high heat until the skin blisters.

Jalapeño: A fresh jalapeno adds a bit of heat and spice. If you like things on the spicier side, swap the jalapeno for a serrano chile instead.

Lemon juice and lime juice: Chipotle uses both lemon juice and lime juice in their chili corn salsa and I find the ratio I’ve used in this recipe to most closely resemble the original version. Fresh should be the first choice when available, but if not, bottled juices work just fine. This touch of citrus and acidity really helps elevate all other flavors in this recipe.

Salt: Salt the salsa to suit your own personal tastes. I usually use around half a teaspoon myself, but due to slight variances in ingredients, it’s best to salt just until the flavors of the ingredients really begin to shine forth.

Corn salad in a white bowl with a wooden spoon, topped with chipotle corn salsa.

How to Make Chili Corn Salsa

A savory mix of chipotle corn salsa with onions and other ingredients in a sieve.
A bowl of chipotle corn salad with red cabbage and chives.
Chipotle corn salsa on a white plate.
  1. Prepare the frozen corn according to package directions and char the poblano pepper before chopping it.
  2. Combine all of the ingredients in a large bowl.
  3. Salt to taste.
  4. Serve and enjoy!
A person dips a tortilla into a bowl of corn salsa.

Recipe Tips

Char it: While the original Chipotle corn salsa does not use charred corn, you can char the corn prior to preparing this recipe for a fun flavor twist. To char the corn, place the corn kernels in a skillet over medium heat and cook until the corn turns dark golden on most sides.

Make it your own: You can jazz this copycat recipe up by adding some crumbled queso fresco, black beans for some additional protein, chopped tomatoes or other veggies for freshness, or some pickled jalapenos for some zip!

A bowl of chipotle corn salad with tortilla chips and a wooden spoon.

Serving Ideas

  • Use as a dip alongside tortilla chips.
  • Serve atop homemade burrito bowls.
  • Use in burritos.
  • Top off tacos.
  • Spread a layer inside a cheese quesadilla before cooking.
  • Serve atop quinoa or rice bowls.
  • Top off salads like this tasty Southwest Salad.
  • Use it as a topping for nachos.
A bowl of chipotle corn salad with onions.

How to Store Copycat Chipotle Corn Salsa Recipe

This delicious corn salsa recipe will keep stored in an airtight container in the refrigerator for up to one week.

You can also freeze this copycat salsa by storing it in a freezer-safe bag or container and freezing it for up to 6 months.

A bowl of chipotle corn salsa with tortilla chips and a wooden spoon.

More Delicious Salsa Recipes

Mango Salsa

Charred Salsa

Fresh Salsa

Salsa Verde

A bowl of corn salad with chipotle tortilla chips.
A person is dipping a tortilla into a bowl of corn salsa.

Copycat Chipotle Chili Corn Salsa Recipe

Discover how to make your own Copycat Chipotle Chili Corn Salsa with our easy-to-follow recipe. Enjoy the perfect blend of sweet corn, spicy chiles, and zesty lime, just like your favorite Chipotle version at home!
5 from 45 votes
Print Pin Rate
Course: Appetizers, Condiments, Side Dish
Cuisine: Mexican, Southwestern, Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Kristen Wood


  • 16 ounces frozen white corn kernels
  • 1 poblano pepper stemmed, roasted and chopped
  • cup fresh cilantro chopped
  • ½ red onion finely chopped
  • 1 jalapeno pepper finely diced
  • 2 tablespoons lime juice fresh or bottled
  • 1 tablespoon lemon juice fresh or bottled
  • salt to taste, I find approximately ½ teaspoon to be about perfect


  • Prepare the corn by cooking it according to package directions. Drain it, and then set it aside to cool for a few minutes.
  • Prepare the poblano pepper by charring it over an open flame on a gas burner or placing it below the broiler of the oven until the skin is charred, before chopping.
  • In a large bowl, combine the cooled corn, roasted poblano pepper, cilantro, onion, jalapeno, lime juice and lemon juice. Toss all to combine.
  • Salt to taste.
  • Serve and enjoy!


Serving: 1serving | Calories: 19kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 33mg | Calcium: 9mg | Iron: 0.2mg
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5 from 45 votes (45 ratings without comment)

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