This easy Copycat Chipotle Corn Salsa recipe is a summer favorite in our house. It is so easy to make, we almost always have it in the fridge. It is also super easy to modify and adjust to your liking. Get creative!
For more delicious vegan Mexican-inspired sauces and dips, check out this Vegan Chipotle Lime Aioli or Mexican Street Corn Dip.
For more vegan Mexican cuisine side dishes, try this Instant Pot Cilantro Lime Rice, copycat Chipotle Style Black Beans, or Air Fried Black Beans.
Why You’ll Love This Recipe
- Easy – This easy corn salsa comes together in just 10 minutes with some chopping and stirring.
- Delicious – The sweet flavor of the corn balanced with the tangy citrus and bit of heat from the jalapeno and poblano peppers creates the perfect combo.
- The perfect addition – This salsa is delicious on its own as a dip, but it is also the perfect addition to tacos or a burrito bowl.
- Simple ingredients – Everything in this recipe can easily be found in local grocery stores.
Ingredients
- Corn – Canned corn is my go-to because it is so easy and we always have it on hand. But I have made this with fresh corn as well as frozen corn (cooked), and both turn out great.
- Jalapeño peppers – Fresh jalapenos or canned work find. Feel free to omit if you don’t like spice. You can also replace it with green pepper or any other bell pepper. Or go spicier with a pepper like habanero or serrano.
- Poblano peppers – These do add a kick, so if you have spice-averse peeps in your house, you can double up on the jalapenos or skip altogether.
- Shallot – Red onion works too, but I prefer the mild flavor of the shallot here.
- Cilantro – Fresh is best, you can try making it with dried, but the flavor is not quite as powerful in my opinion.
- Fresh lime juice and lemon juice – The key ingredients. The citrus juice brightens the flavor and gives the salsa a dippable consistency.
- Salt & pepper – Fresh ground black pepper really adds a ton of flavor here!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Gas stove or oven (for roasting the poblano pepper)
- Chef’s knife
- Paring knife
- Cutting board
- Tongs
- Large bowl
How to Make Copycat Chipotle Corn Salsa
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Start by roasting your poblano pepper. You can do this in the oven using your broiler for about 5 minutes per side or if you have a gas stove, hold the pepper (with tongs) right over the open flame. Turn the pepper often until the skin is charred on all sides (shown in step 1 below), about 5 minutes.
Remove the roasted poblano pepper from the flame and let it cool a few minutes before using a paring knife to scrape off the charred skin (shown in step 2 below). Next, slice the pepper open and remove the seeds and stem (step 3 below). Dice the pepper into small pieces (step 4 below). Add the chopped poblano pepper into a large mixing bowl.
Next, begin rinsing and draining your corn kernels and put them into the bowl.
Chop the jalapeno pepper, shallot, and cilantro. Toss them into the bowl with the corn and pepper and mix. Add the remaining ingredients. Mix again until everything is evenly coated. Add more salt and/or pepper to taste. mix. Add the lemon and lime juices and the salt and pepper and mix again. Add more salt and/or pepper to taste.
That’s it! You’ve just made yourself a copycat version of Chipotle’s corn salsa – but better! Serve and enjoy!
How to Serve
- Serve along side other toppings on your next taco night
- Toss on top of your vegan burrito bowls
- Scoop onto your favorite tortilla chips
- This salsa makes the perfect topping for a bowl of greens or a taco salad.
Variations
- Add paprika for a smoky flavor.
- Swap the jalapeno and/or poblano peppers for diced bell peppers for a milder salsa.
How to Store
- Fridge: You can refrigerate this before serving, but it is also delicious at room temp. Leftover corn salsa will last up to 1 week in the fridge when stored in an airtight container.
- Freezer: This salsa freezes well for up to 3 months.
More Tips
- Not vegan? Add cotija or pepperjack cheese for some extra flavor
- Want some heat? Add more or less jalapeno to liking or go wild with a serrano pepper.
FAQ
Listen, I get it. There’s a fair few of you out there. No shame. Sub parsley for the fresh cilantro or just omit the cilantro altogether.
Yep! Just cook the frozen corn per package instructions. You can mix the salsa while the corn is still hot and eat it warm or you can let the corn cool before mixing.
Corn Salsa
Equipment
- Paring knife
Ingredients
- 1 can corn
- ½ medium jalapeno pepper (diced)
- 1 poblano pepper (roasted, diced)
- 1 medium shallot
- ¼ cup chopped cilantro leaves
- 1 ½ tbsp lime juice
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp fresh ground black pepper
Instructions
- Start by roasting your poblano pepper. You can do this in the oven using your broiler for about 5 minutes per side or if you have a gas stove, hold the pepper (with tongs) right over the open flame. Turn the pepper often until the skin is charred on all sides (shown in step 1 below), about 5 minutes.
- Remove the roasted poblano pepper from the flame and let it cool a few minutes before using a paring knife to scrape off the charred skin. Next, slice the pepper open and remove the seeds and stem. Dice the pepper into small pieces. Add the chopped poblano pepper into a large mixing bowl.
- Rinse and drain your corn kernels and put them into the bowl.
- Chop the jalapeno pepper, shallot, and cilantro. Toss them into the bowl with the corn and pepper and mix.
- Add the remaining ingredients. Mix again until everything is evenly coated. Add more salt and/or pepper to taste.
- That’s it! Enjoy!
Notes
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- Not vegan? Add cotija or pepperjack cheese for some extra flavor
-
- Want some heat? Add more or less jalapeno to liking or opt for a spicier pepper like habanero.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on June 17, 2025
This corn salsa is so easy and so delicious. It is a great option for a summer BBQ or potluck!