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chipotle corn salsa in a white bowl with tortilla chips
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5 from 20 votes

Copycat Chipotle Corn Salsa

With a smoky, sweet, and tangy taste this copycat Chipotle salsa recipe is the perfect appetizer any day of the week.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Condiment
Cuisine: Mexican
Keyword: chipotle corn salsa, copycat salsa recipe, corn salsa recipe, homemade salsa
Servings: 10
Calories: 29kcal
Author: Gwynn Galvin

Equipment

Ingredients

  • 1 medium poblano pepper
  • 2 cups corn kernels
  • ½ cup chopped red onion
  • ¼ cup minced jalapeño
  • ¼ cup chopped fresh cilantro
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 425F.
  • Place the poblano pepper on a baking sheet and roast for 25 minutes or until tender.
  • Remove the stem and seeds from the poblano pepper and chop the pepper to yield ½ cup chopped roasted poblano pepper.
  • In a mixing bowl, combine the chopped poblano, corn, red onion, jalapeno, cilantro, lemon juice, lime juice and salt.
  • Serve with tortilla chips. Also delicious as a topping for tacos!

Notes

This recipe makes about 2 ½ cups salsa; 1/4 cup per serving.

Nutrition

Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 184mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 14mg | Calcium: 5mg | Iron: 0.2mg