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Copycat Chipotle Corn Salsa

This recipe for Copycat Chipotle Corn Salsa tastes just like Chipotle!  My friend made this for a party and she was so excited that it tasted just like the restaurant version.  Now I have no reason to not make my own bowl at home.

Copycat Chipotle Corn Salsa

All I have to do is make Copycat Chipotle Cilantro Lime Rice and Slow Cooker Pork Carnitas with this corn salsa and I have my very own bowl version!

Plus, I can save lots of money from making it at home.  This recipe for the Copycat Chipotle Corn Salsa will make about 3-4 cups so be sure to have the leftovers for dipping with chips or take to a party. Be sure to give it a try!

Copycat Chipotle Corn Salsa

Do you love Chipotle’s corn salsa as much as me? If so, check out this Copycat Chipotle Corn Salsa recipe!

Copycat Chipotle Corn Salsa

Copycat Chipotle Corn Salsa is so easy to prepare and tastes like the restaurant version.
Print Recipe
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes


  • 16 ounces white sweet corn fresh or frozen and defrosted
  • 1 large poblano pepper + 1 teaspoon high heat oil
  • 1 whole small red onion approx. 3/4 cup
  • 1 whole jalapeno pepper
  • 1/2 cup fresh cilantro
  • 2 limes juice of 2 limes + 1 lemon approx. 1/2 cup
  • 1 pinch large pinch sea salt
  • 1 lemon juice of 1 lemon


  • Start by lining a cookie sheet with tinfoil and then set the oven to broil.
  • Using your hands, coat the poblano pepper with the oil and place on the cookie sheet.
  • Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn.
  • Once both sides are brown, remove from the oven and set aside in a large bowl.; Cover the bowl and allow the pepper to sit for 15 minutes.
  • Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro; Place into a large bowl and set aside.
  • Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off.
  • Next cut off the top and slice the flesh away from the core.
  • Finely chop the pepper and place it in the bowl with the corn.
  • Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined.
  • Taste test and add more salt if needed.
  • Serve immediately or store in the refrigerator for up 4 days.
Servings: 4 people
Author: Sheri Brockman
Cost: $5

More Copycat Recipes You May Enjoy:

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Copycat Olive Garden Alfredo Sauce

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