We love the occasional splurge at Chipotle, but it’s not always possible to hop in the car and make the drive.
Plus, when we DO have the time, we’re not always willing to stand in line no matter how much we want a burrito bowl.
If you’re anything like us, there are times when you just want to stay home and try to recreate those flavors for yourself, right?
And if there’s one thing that Chipotle really knocks out of the park, it’s their corn salsa.
We love Chipotle’s corn salsa! It’s the perfect balance of sweet and tangy, and just the right amount of crunch, heat, and brightness to really tie together a meal.
However, we can’t always head to Chipotle every time we want a bowl of their amazing corn salsa!
That’s why we went ahead and made our own version.
Chipotle uses a particular kind of corn for their recipes: white sweet corn.
They use this variety because it is sweet, crunchy, and the restaurant takes a particular pride in using non-GMO corn!
How to roast poblano peppers?
Roasting poblano peppers helps soften the flesh and brings out a lot of the natural sweetness of the peppers. You’ll end up with smoky, sweet, and spicy peppers!
The roasting process also helps mellow the bite of the peppers, so you’ll get more of that fruity spice, instead of just plain heat.
After roasting the peppers, place them in a glass bowl and cover the bowl with clingfilm to trap the steam.
The moisture will help loosen the skin and make the peppers easier to peel!
How to cut Jalapeño peppers?
There is a quick and easy way to cut Jalapeño peppers. Simply cut the Jalapeño in half lengthwise, exposing the membranes that hold the seeds in place.
Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper.
You can them dice them up finely and use them as directed in your recipe.
How to store corn salsa?
If you’re going to store your corn salsa, place it in the fridge in an airtight container.
We prefer using glass jars or Mason jars.
Avoid using plastic or porous material because corn salsa is acidic, and the acid can seep into plastic or porous surfaces.
Homemade corn salsa can last up to 4-5 days in the fridge.
How to serve corn salsa?
The best way to serve corn salsa is chilled.
After making the salsa, allow all the recipes to rest in the fridge for around 30 minutes.
This will allow the flavors to develop so that you’ll get the best corn salsa possible!
Can you freeze corn salsa?
Yes, you can freeze corn salsa! Corn salsa actually takes well to freezing because it does not have any watery ingredients.
Simply thaw the corn salsa when ready to use and serve.
However, make sure to place the corn salsa in an airtight container to prevent freezer burn.
How much lime juice is in a lime?
On average, a lime will have around 2 T. of juice.
Do you use the stems of cilantro?
Yes, you can use cilantro stems!
In fact, cilantro stems pack a lot more flavor compared to the leaves.
However, some people might find the woody texture of the stem a bit off-putting.
If you’re using the stems, make sure to chop them finely so that they are easy to eat.
How do you store onions after they are cut?
If you have leftover onions after getting enough for your recipe, you can store it in the fridge.
You can keep the leftover onion whole or dice them up finely in preparation for your next recipe.
For whole pieces, wrap them in plastic wrap to prevent them from drying out.
If you choose to dice them, place them in airtight containers to prevent drying out and to prevent your fridge from smelling like onions!
You must use leftover onions within 2-3 days to ensure freshness.
Our CookingChew Cooking Tips:
1. Seeds =/= heat
Contrary to popular belief, the heat of peppers doesn’t actually come from seeds!
The spiciness comes from a compound called capsaicin, and it can be found in the white membrane inside the pepper.
Removing the seeds merely removes the tasteless part of the pepper, and you can actually save them if you want to grow pepper plants at home.
2. Got fresh corn?
If you’re lucky enough to live somewhere where you can get fresh corn, we absolutely encourage you to do so.
Fresh corn is a delicious and juicy delight, especially if you can get the sweet variety.
You can grill corn on the cob to bring out the sweetness of the corn and to get that wonderfully smoky and charred flavor that will work well with this particular recipe.
After making recipes such as grilled steaks or grilled peaches, you can also grill up the corn, rub a bit of butter on it, and sprinkle it with salt, pepper, and some paprika. Yum!
3. Canned corn CAN be delicious
If you can only find canned corn, that’s totally okay, too!
Canned corn can be just as delicious as fresh corn if you put a little bit of love and care into cooking it.
Cooking canned corn can help bring out the sweetness of the corn and give it a little bit more flavor depending on the spices you use.
However, just a little bit of butter, salt, and pepper can transform canned corn into something that you’ll want to eat by the spoonful!
4. Be careful with your cilantro
In this recipe, you can sprinkle the cilantro on top so that guests can pick out the cilantro if they don’t fee like eating the herb or chop the cilantro a little bit more roughly so that they can be removed easily even if they’re mixed into the salsa.
Delicious and Easy Copycat Chipotle Corn Salsa
If you’re looking for a delicious salsa to serve at your next party, this recipe is sure to be a crowd-pleaser!
The sweetness of the corn work so well with the tangy limes, smoky poblano, and spicy Jalapeño, with just a little bit of tanginess from the limes to tie everything together.
Serve it with your favorite tortilla chips, or use it as a topping for a Mexican rice bowl, burrito, or taco salad.
Speaking of Mexican food, check out our new street corn recipe.
Chipotle Corn Salsa: How to Make It! (Copycat Recipe)
Delicious and easy Copycat Chipotle Corn Salsa recipe! If you’re looking for a delicious salsa to serve at your next party, this recipe is your crowd-pleaser!
- 1 medium poblano pepper
- 1 t. olive oil
- 1 small red onion
- 1 large Jalapeño pepper
- 5-6 sprigs fresh cilantro
- 2 T. Lime juice
- 1 c. canned corn (or you can use thawed, frozen corn as well)
- 1/2 t. sugar
- 1/2 t. salt
- Black pepper, to taste
- Cut poblano pepper in half lengthwise. Remove seeds and white membrane.
- Brush both halves with olive oil on both sides.
- Broil at 400⁰F on a lined baking sheet for 5-10 minutes.
- Remove pepper from broiler and let cool.
- Peel the skin from pepper and chop finely.
- Mince red onion, Jalapeño peppers, and cilantro finely.
- In a glass bowl, mix all ingredients until thoroughly combined. Season with black pepper, to taste.
- Place bowl in fridge for at least 30 minutes to allow flavors to develop.
- Serve corn salsa chilled.
What Can I Serve Alongside my Corn Salsa?
Corn salsa works well as a side dish!
If you love copycat recipes, you can also try out Texas Roadhouse Green Bean recipe.
Now you’ve got a one-two combination with the bright and tangy corn salsa and the heartier green beans!
If Life Gives You Lemons…
Add the juice into your salsa!
A squeeze of fresh lemon juice will add another layer of sweet tanginess to the salsa and will complement the lime juice well.
Ever since we’ve made this delicious copycat recipe, our Chipotle trips have lessened a little bit.
Now, all we need to learn is how to make their barbacoa, and we might never see the inside of a Chipotle ever again!
Hmm…maybe another copycat recipe down the road? What do you guys think?