Roasted Chili-Corn Salsa (Chipotle Copycat)

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If you are a big fan of corn and like spice (but not too much), this roasted chili-corn salsa is the perfect snack for you. It’s a great copycat if you love the corn salsa at Chipotle!

roasted chili-corn salsa

Salsa is one of my favorite things to make homemade because it’s super easy to make and always turns out delicious. I especially love this recipe because the roasted corn and poblano pepper adds a perfect kick.

If you aren’t sure what to bring to your next party or potluck, you need to try out this recipe. Pair it with some tortilla chips and I promise the whole thing will be gone in a matter of minutes.

Ingredients for Roasted Chili-Corn Salsa

  • Corn: I recommend getting frozen corn and defrosting it in the fridge overnight or on the counter for an hour before adding it to the salsa. I used Trader Joe’s Roasted Corn for this recipe and it turned out great.
  • Diced red onion: Yellow or white onion will also work for this recipe. Personally, I love the color the red onion adds to the dish.
  • Diced jalapeno pepper: Make sure you deseed the pepper before dicing it.
  • Poblano pepper: or jalapeno pepper if you can’t find poblano.
  • Chopped cilantro: Optional, but highly recommended.
  • Salt: I personally love Kosher salt for this recipe

How to make Roasted Chili-Corn Salsa

Step 1: Place your poblano pepper on a baking sheet and broil on high for 5 minutes on each side or until each side is blistered and brownish-black.

Step 2: Remove the skin from the poblano pepper, remove the stem and seeds and dice into small pieces.

Step 3: In a medium sized bowl, add the corn, diced red onion, diced jalapeno pepper, diced poblano pepper, chopped cilantro and salt. Stir until well combined. 

Step 4: Taste with a tortilla chip and add more salt until desired level of saltiness has been reached. Then enjoy!

roasted chili-corn salsa

What substitutions can you make?

If you don’t have any poblano peppers, you can also replace them with jalapeno peppers. Follow the same procedure (broil, then peel off the skin), dice them up and add them to the salsa. I recommend adding them alongside fresh jalapeno.

You can also replace the red onion for yellow or white onions for this recipe. The taste won’t be very different, it will mostly make a difference in the appearance of the salsa.

Can you use frozen corn for this recipe?

Yes! I actually recommend using frozen corn for this recipe because it’s so much easier than boiling your corn on the cob and chopping off the kernels. Just defrost the frozen corn in the fridge overnight or on the counter for about an hour before making the salsa.

roasted chili-corn salsa

What should you serve this salsa with?

This salsa is perfect when paired with tortilla chips. You can also throw this salsa on top of a taco or add it to burritos, burrito bowls or your favorite salad. It pairs great with a variety of Mexican dishes.

Is this roasted chili-corn salsa healthy for you?

Yes! This roasted chili-corn salsa is not only delicious, it is healthy and filled with some beneficial nutrients. One serving comes out to about 40 calories and 10 grams of carbohydrates.

It also contains about 2 grams of fiber and is a good source of vitamin C. One certain thing to consider is sodium. Since there is added salt in this recipe, it can be rather high in sodium depending on how much you are adding. 

If you need to limit your sodium for health reasons, I recommend only adding a small amount (about ¼-½ tsp) to this recipe to avoid overconsumption of sodium.

roasted chili-corn salsa

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Where to find more recipes 

For more nutritious and tasty recipes, check out my social media. My username is @tasteitwithtia on Instagram and TikTok and @tasteit_withtia on Pinterest. Be sure to tag me in your recreations!

roasted chili-corn salsa

Roasted Chili-Corn Salsa

This salsa is perfect with tortilla chips, tacos, burritos and burrito bowls.
Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Course Side Dish
Servings 4 servings

Ingredients
  

  • 1 cup corn
  • 1 jalapeño deseeded and diced
  • 1/4 red onion diced
  • 2 tbsp cilantro chopped
  • 1 poblano pepper
  • salt to taste

Instructions
 

  • Place your poblano pepper on a baking sheet and broil on high for 5 minutes on each side or until each side is blistered and brownish-black.
  • Remove the skin from the poblano pepper, remove the stem and seeds and dice into small pieces.
  • In a medium sized bowl, add the corn, diced red onion, diced jalapeño pepper, diced poblano pepper, chopped cilantro and salt. Stir until well combined.
  • Taste with a tortilla chip and add more salt until desired level of saltiness has been reached. Then enjoy!

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