This simple corn salsa is my copycat version of Chipotle’s Sweet Corn Salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It’s a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls.

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Favorite topping at Chipotle? Roasted chile corn salsa.

Like most Chipotle fans, I have a standard go-to order: fajita chicken bowl with cilantro lime rice, fajita veggies, black beans, pico de gallo, sweet corn salsa and chopped romaine. Sometimes cheese and a little sour cream.

And by sometimes, I mean always.

I’ve been ordering the same thing since I can remember. There’s something magical about Chipotle’s sweet corn salsa. It’s a delicious combo of sweet corn and smoky charred poblanos, zesty lime juice and fresh cilantro. And if you happened to get a jalapeño seed, you’ll know it.

There was a time when the only chance I could get my hands on sweet corn salsa was when I was on my lunch break and I was dining at Chipotle. Until one day I decided to make it at home for myself and I haven’t looked back since.

There’s just something about this salsa that is completely addicting. I blame salty lime tortilla chips.

Here is what you’ll need to make Chipotle’s Sweet Corn Salsa:

  • poblano peppers – Adds smoky and earthy flavor.
  • olive oil spray  – Or substitute with avocado oil spray.
  • frozen sweet corn (thawed) – It’s not sweet corn salsa without it!
  • red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
  • jalapeño peppers – Remove the seeds and ribs for less heat.
  • cilantro – Lends a pop of bright herbaceous freshness.
  • lime juice – Adds acidity and will enhance the flavors in the guacamole.
  • sugar – Lends a touch of sweetness.
  • kosher salt – Enhances the flavors of the salsa.
  • corn tortilla chips – For serving. 

First, preheat your broiler on high. Next, place 2 poblanos on a foiled lined sheet pan. Spray both sides lightly with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turning halfway through. Watch carefully! Then use tongs to transfer the peppers to a small bowl and cover with plastic wrap. Allow these to sit for a few minutes while you prep the remaining ingredients.

Next, once the peppers are safe to handle, remove the charred skin, seeds and stems. Slice them into strips and then dice.

In a large bowl, add 2 (16 ounce) bags thawed (frozen) sweet corn, the chopped poblanos, 1 medium diced red onion, 2 medium jalapeño (seeded and diced small – keep seeds and ribs for more heat) and 1 bunch cilantro (about 1/2 to 2/3 cup chopped).

Side Note: You can use whatever corn you want, steamed, thawed or grilled! Really, whatever works – maybe just not canned corn.

Give it a quick toss before adding 1 teaspoon sugar and 3/4 teaspoon kosher salt.

Lastly, squeeze the juice from 2 limes. The sugar ups the sweetness, but it’s nothing crazy. And use juicy limes.

Then give it one last stir before serving. Or refrigerate until you’re ready.

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Scoop it out with tortilla chips or have it with nachos, in tacos or in these chipotle chicken fajita rice bowls! Either way it’s going to be a hit. Promise.

Enjoy! And if you give this Chipotle’s Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

 

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Yield: 14 servings

Chipotle's Sweet Corn Salsa

This simple corn salsa is my copycat version of Chipotle's sweet corn salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It's a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls. Yields about 7 cups or 14 (1/2 cup) servings.
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 16 minutes

Ingredients

  • 2 poblano peppers
  • olive oil spray
  • 32 ounces frozen sweet corn , thawed
  • 1 medium red onion, finely diced (about a cup)
  • 2 jalapeños, seeded and diced small - keep seeds and ribs in for more heat
  • 1 bunch fresh cilantro, chopped (about 1/2 to 2/3 cup chopped)
  • 2 large limes, juiced
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt, more or less to taste

Instructions 

  • Move your oven rack to the highest position and preheat broiler on high.
  • Place the poblano on a foiled lined sheet pan. Spray with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Watch carefully. Turn halfway through.
  • Once charred, use tongs to transfer the poblanos to a small bowl and cover tightly with plastic wrap. Allow the peppers to steam for a few minutes while you prep the remaining ingredients. Then peel the charred skin away from the flesh and discard along with the stems and seeds. Next slice the pepper into strips and then dice.
  • In a large bowl; place the thawed sweet corn, red onion, poblano, jalapeño and cilantro. Sprinkle with sugar, kosher salt and sqeeze the juice from 2 limes.
  • Toss to combine, taste and season with more salt as needed.
  • Serve with tortilla chips.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 0.5cup, Calories: 73kcal, Carbohydrates: 17g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 127mg, Potassium: 200mg, Fiber: 2g, Sugar: 4g, Vitamin A: 298IU, Vitamin C: 23mg, Calcium: 9mg, Iron: 0.4mg
Author: Laurie McNamara
Course: Appetizers & Snacks
Cuisine: Tex Mex