Name: Chipotle Copycat Roasted Corn Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 jalapeño pepper (substitute for poblano pepper); ¼ red onion (finely chopped, about ¼ cup); 2-3 ears of fresh white corn (or 1 15-ounce can, or 1 package frozen corn); 1 tablespoon finely chopped fresh cilantro; 1 lime (juiced); Salt and pepper to taste

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Why You’ll Love This Recipe

This roasted corn salsa is a perfect balance of flavors with a bit of heat from the jalapeño, a sweet crunch from the corn, and a refreshing tang from the lime juice. It’s simple to make, customizable, and can be enjoyed in so many ways. The best part? You can make it in just 20 minutes, making it a great addition to weeknight dinners or weekend gatherings. Whether served warm or cold, it’s the perfect complement to any Mexican-inspired dish.

Chipotle Copycat Roasted Corn Salsa

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 jalapeño pepper (substitute for poblano pepper)
¼ red onion (finely chopped, about ¼ cup)
2-3 ears of fresh white corn (or 1 15-ounce can, or 1 package frozen corn)
1 tablespoon finely chopped fresh cilantro
1 lime (juiced)
Salt and pepper to taste

Directions

Boil the corn: If using fresh corn, bring a large pot of salted water to a boil. Shuck the corn and boil for about 5 minutes. Once done, cut the corn from the cob, drain, and pat dry.
Roast the ingredients: Heat a skillet over high heat. Char the jalapeño, onion, and corn without oil until they blister and blacken. (Note: You can also use an open flame or broiler to roast them – see tips below.)
Chop the veggies: Once charred, seed the jalapeño and finely dice it. Dice the red onion.
Mix the salsa: In a bowl, combine the roasted jalapeño, red onion, corn, cilantro, and lime juice. Add salt and pepper to taste.
Serve: Serve the salsa cold, at room temperature, or warm as a side dish, or use it in burritos, tacos, quesadillas, etc.

Servings and Timing

Servings: This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Spicier salsa: Add an extra jalapeño or some chili flakes to ramp up the heat.
Sweet corn: For a sweeter flavor, try using roasted sweet corn instead of white corn.
Herb variations: Add a little fresh parsley or mint in place of cilantro for a different flavor twist.
Grilled corn: If you want to take the flavor up a notch, grill the corn on the cob before cutting it off.

Storage/Reheating

Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the salsa in a microwave or in a nonstick skillet on medium heat until warmed throughout. It’s best served warm or at room temperature, especially if you plan to use it as a topping.

FAQs

1. Can I use frozen corn for this recipe?

Yes! If you’re using frozen corn, make sure to defrost it by rinsing it under cold water, draining it well, and patting it dry.

2. Can I roast the ingredients on a gas stove?

Yes, you can roast the jalapeño, onion, and corn directly over the flame of a gas stove using tongs. Just be sure to keep an eye on them to avoid burning.

3. How can I make this salsa spicier?

To increase the heat, add an extra jalapeño or a few dashes of hot sauce or chili flakes.

4. Can I make this salsa ahead of time?

Absolutely! You can prepare this salsa a day ahead. Just store it in the refrigerator and allow it to come to room temperature or warm it up before serving.

5. How long will leftovers last in the fridge?

Leftover salsa will last for about 3-4 days in the refrigerator if stored in an airtight container.

6. Can I freeze roasted corn salsa?

Freezing is not recommended for this fresh salsa, as the texture may change once thawed.

7. What is the best way to reheat this salsa?

The best way to reheat the salsa is in a microwave or in a nonstick skillet on medium heat until it’s warmed through.

8. Can I use canned corn instead of fresh?

Yes, you can use 1 can of drained and rinsed corn in place of fresh corn.

9. What can I serve this salsa with?

This salsa pairs wonderfully with tacos, burritos, quesadillas, grilled meats, or as a side dish for any Mexican-inspired meal.

10. Can I substitute the cilantro with another herb?

Yes, if you’re not a fan of cilantro, you can replace it with fresh parsley or even basil for a different flavor profile.

Conclusion

This Chipotle Copycat Roasted Corn Salsa is the perfect addition to any Mexican-inspired meal. Whether you enjoy it cold, room temperature, or warm, it’s packed with flavor and easy to make. With simple ingredients and just a few minutes of preparation, you’ll have a fresh, zesty salsa ready to enjoy in no time. Try it once, and it’s sure to become a staple in your recipe rotation!

Chipotle Copycat Roasted Corn Salsa

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A fresh, flavorful Chipotle Copycat Roasted Corn Salsa made with charred corn, jalapeño, red onion, cilantro, and lime. Perfect for tacos, burritos, or as a side dish.

Author: Amy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: Mexican
Diet: Vegetarian

Ingredients

1 jalapeño pepper (substitute for poblano pepper)

¼ red onion (finely chopped, about ¼ cup)

2–3 ears of fresh white corn (or 1 15-ounce can, or 1 package frozen corn)

1 tablespoon finely chopped fresh cilantro

1 lime (juiced)

Salt and pepper to taste

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Instructions

Boil the corn: If using fresh corn, bring a large pot of salted water to a boil. Shuck the corn and boil for about 5 minutes. Once done, cut the corn from the cob, drain, and pat dry.
Roast the ingredients: Heat a skillet over high heat. Char the jalapeño, onion, and corn without oil until they blister and blacken. (Note: You can also use an open flame or broiler to roast them.)
Chop the veggies: Once charred, seed the jalapeño and finely dice it. Dice the red onion.
Mix the salsa: In a bowl, combine the roasted jalapeño, red onion, corn, cilantro, and lime juice. Add salt and pepper to taste.
Serve: Serve the salsa cold, at room temperature, or warm as a side dish, or use it in burritos, tacos, quesadillas, etc.