What is Chipotle Corn Salsa made of?

It's made of fresh raw corn, roasted poblano peppers, jalapeños, red onion, fresh cilantro, and both lime and lemon juice.

Everyone's heat sensitivity is different but for me this salsa is medium hot. The poblano peppers aren't very spicy so the main heat element are the jalapeños.

Can you make it in advance?

Yes! This salsa keep sin the fridge in an airtight container for 3-4 days. It actually tastes the best when made the night before. It allows all the flavors to blend.

Can you double the recipe?

Yes, you can easily double or triple the recipe by hitting the 2x or 3x buttons. You can easily cut it in half too if needed.

What do you serve corn salsa with?

Serve it in burritos, on tacos, in salads, in burrito bowls, or on its own with tortilla chips.

What can you use instead of cilantro?

If you don't like cilantro, use fresh parsley or fresh chives instead.

Roasted Chili Corn Salsa

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5 from 12 reviews

Roasted Chili Corn Salsa

Recipe by Veronika Sykorova

If you're looking for the best Chipotle Copycat Roasted Chili Corn Salsa, this is the one! It's just like the one at Chipotle, only homemade which makes it 10x better, right?

Total Time40 minutes
Yield5 cups 1x
DietVegan

Ingredients

Units Scale

1-2 poblano peppers (approx. 3/4 cup after roasting and chopping)
3 cups fresh corn kernels (5 corn cobs)
1 cup finely chopped red onion (1 medium onion)
1 jalapeno, seeds removed and finely chopped
1/2 cup packed finely chopped fresh cilantro
2 tbsp fresh lime juice (1 lime)
2 tbsp fresh lemon juice (1/2 lemon)
1/4 tsp sea salt or Himalayan pink salt

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Instructions

Preheat your oven to 450F (230C).
Lightly score the poblano peppers. This prevents the skin from popping in the oven. See notes.
Roast the peppers until they’re lightly blackened (10-15 mins). Remove from the oven and set aside to cool.
While the peppers are cooling, cut the corn off the cob, finely chop your onion, the jalapeno, and the cilantro. Add them to a large bowl and set aside.
Take the cooled poblano peppers and cut them in half lengthwise. Remove the seeds and finely chop. Add to the bowl along with the lime juice, lemon juice, and salt. Toss to combine everything well.
Serve right away or store in the fridge in an airtight container for 3-4 days.

Notes

Poblano peppers: I score the peppers because when you don’t, the skin will rip when roasting the second you open the oven door and make a loud noise. To score, simply cut a line into the pepper. It doesn’t have to be deep as it’s just to cut the skin.

Storing & serving: This salsa is even better made the night before. Leaving it in the fridge overnight allows all the flavors to mingle and come together. See the post for ideas on what to serve this salsa with.

Store the salsa in an airtight container in the fridge for 3-4 days.

Prep Time: 30 mins
Cook Time: 10 mins
Category: Side
Method: Mixing
Cuisine: Mexican

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Find it online: https://thehealthfulideas.com/roasted-chili-corn-salsa/