There’s something magical about Chipotle’s Roasted Chili Corn Salsa. It’s sweet, tangy, spicy, and full of bright, zesty flavors that make it impossible to stop scooping. Whether you’re using it as a topping for tacos, a side for burrito bowls, or just devouring it with tortilla chips, this salsa is an absolute crowd-pleaser. The best part? You can easily recreate this vibrant salsa at home with just six simple ingredients.
I remember the first time I tried Chipotle’s corn salsa—my burrito bowl suddenly came to life. The sweet crunch of corn paired with the zesty kick of jalapeño and fresh lime juice instantly made me a fan. Over time, I realized I could make my own version at home, and it’s been a staple ever since. It’s not just a recipe; it’s a go-to solution for when I need something quick, fresh, and satisfying.
If you’re looking for an easy way to bring bold flavors to your table, this recipe is it. With only 15 minutes of prep time, you’ll have a salsa that tastes even better than the restaurant version. Plus, it’s naturally vegan, gluten-free, and low-fat, so it fits into almost any diet. Let’s dive in and create this irresistible Roasted Chili Corn Salsa!
Why You’ll Love This Roasted chili corn salsa Recipe
There are so many reasons this roasted chili corn salsa will become your new favorite:
- Quick and Easy: You only need six ingredients and 15 minutes to whip up this recipe. It’s perfect for last-minute gatherings or when you’re craving something fresh and flavorful.
- Packed with Flavor: The combination of sweet corn, zesty lime, spicy jalapeño, and fresh cilantro creates a salsa that’s bold, bright, and addictive.
- Customizable: You can easily adjust the spice level, add extra ingredients like black beans or mango, or experiment with different herbs for a twist on the original.
- Healthy and Fresh: This salsa is naturally vegan, gluten-free, and low in fat. It’s a wholesome way to add a burst of flavor to any meal.
- Great for Meal Prep: It stores beautifully in the fridge, and the flavors only get better over time.
Imagine scooping up a bite of this salsa—sweet, spicy, and tangy all at once. The corn gives it a delightful crunch, the jalapeño adds a bit of heat, and the lime juice ties everything together with a refreshing tang. It’s like a party in your mouth!
Preparation Time and Servings
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: Makes about 4 cups of salsa, serving 6-8 people as a side or topping
Ingredients
Here’s what you’ll need to make this roasted chili corn salsa:
- 3 cups corn kernels (fresh, frozen, or canned) – Fresh corn gives the best flavor, but frozen (thawed) or canned (drained) corn works perfectly for convenience.
- 1 medium jalapeño pepper, finely diced – Adds the perfect amount of heat. If you prefer milder salsa, remove the seeds and membranes, or swap with green bell pepper.
- 1/4 cup red onion, finely diced – Red onion provides a sharp, slightly sweet flavor that balances the sweetness of the corn. You can substitute with white or yellow onion if needed.
- 1/4 cup fresh cilantro, chopped – Adds brightness and a pop of herbaceous flavor.
- Juice of 1-2 limes (about 2 tablespoons) – Freshly squeezed lime juice is essential for the tangy kick. Lemon juice can work in a pinch, but lime is traditional.
- 1/2 teaspoon salt – Enhances the flavors and brings everything together.
Step-by-Step Instructions to make the best Roasted chili corn salsa
1. Prepare the Corn
If you’re using fresh corn, cut the kernels off the cob. For a smoky, grilled flavor, consider charring the corn on the stovetop or grill before cutting. If using frozen corn, thaw it completely and drain any excess water. Canned corn should be rinsed and drained.
2. Dice the Jalapeño and Onion
Finely dice the jalapeño, ensuring even pieces so you get a bit of spice in every bite. For less heat, remove the seeds and membranes before dicing. Next, finely chop the red onion for a touch of sharpness that balances the sweetness of the corn.
3. Chop the Cilantro
Wash and dry the cilantro, then roughly chop the leaves. If you’re not a fan of cilantro, you can use parsley, but it will slightly alter the flavor profile.
4. Mix the Ingredients
In a large mixing bowl, combine the corn, jalapeño, red onion, and cilantro. Squeeze the lime juice over the mixture, then sprinkle in the salt. Toss everything together until evenly combined. At this point, taste and adjust as needed—add more lime juice for tanginess or an extra pinch of salt to bring out the flavors.
5. Optional: Marinate for Maximum Flavor
While the salsa is ready to eat right away, letting it marinate in the fridge for at least 2 hours will allow the flavors to meld together beautifully. Trust me, the wait is worth it!
6. Serve and Enjoy
Serve your roasted chili corn salsa with tortilla chips, tacos, burrito bowls, or as a topping for grilled chicken or fish. It’s versatile enough to pair with almost anything!
Recipe Tips of the Roasted chili corn salsa
- Dice Finely: The smaller you chop the ingredients, the better they’ll blend together in each bite.
- Wear Gloves for Jalapeños: To avoid irritation, wear gloves when handling jalapeños. If you don’t have gloves, wash your hands thoroughly after cutting and avoid touching your face.
- Use Fresh Ingredients: Fresh lime juice, cilantro, and corn make a world of difference in flavor.
- Adjust the Heat: If you like extra heat, add a second jalapeño or include some of the seeds. For a milder version, substitute jalapeño with green bell pepper.
- Double the Recipe: This salsa is so good, you might want to double the batch. It stores well and is perfect for meal prep!
Variations
- Roasted Corn: For an extra smoky flavor, roast or grill the corn before adding it to the salsa.
- Black Bean Salsa: Mix in a cup of black beans for added protein and a heartier texture.
- Mango Corn Salsa: Add diced mango for a sweet, tropical twist that pairs beautifully with the jalapeño heat.
- Tomato Corn Salsa: Include diced tomatoes for a classic salsa vibe with extra juiciness.
- Herb Swaps: Experiment with parsley, mint, or oregano instead of cilantro for a different flavor profile.
How to Serve the Roasted chili corn salsa
This roasted chili corn salsa is incredibly versatile. Here are some of our favorite ways to enjoy it:
- With Chips: Serve it as a classic dip with tortilla chips.
- Tacos and Burritos: Use it as a topping for tacos, burritos, or fajitas to add a burst of flavor.
- Bowl Topping: Spoon it over rice bowls or burrito bowls for a fresh, zesty kick.
- Grilled Protein: Pair it with grilled chicken, shrimp, or fish for a light and flavorful meal.
- Salads: Toss it into a simple green salad for an instant upgrade.
Storage Instructions
This salsa stores beautifully, making it a great option for meal prep or leftovers.
- Refrigerator: Store in an airtight container in the fridge for up to 7 days. The flavors will deepen over time, so it tastes even better the next day!
- Freezer: Freeze the salsa in a freezer-safe container for up to 3 months. Note that the texture of the corn may change slightly when thawed. To use, thaw in the fridge overnight and give it a good stir before serving.
Special Equipment
You don’t need much to make this salsa, but a few tools will make the process even easier:
- Sharp Knife and Cutting Board: For finely chopping the jalapeño, onion, and cilantro.
- Mixing Bowl: A large bowl makes it easy to toss everything together.
- Citrus Juicer: For squeezing every last drop of juice from your limes.
FAQ
Can I use canned corn instead of fresh?
Yes, just make sure to rinse and drain the canned corn to remove excess liquid.
How can I make this salsa less spicy?
Remove the seeds and membranes from the jalapeño, or use green bell pepper instead.
Can I make this salsa ahead of time?
Absolutely! In fact, it tastes even better after sitting in the fridge for a few hours.
What if I don’t like cilantro?
You can replace cilantro with parsley or leave it out altogether.
Can I freeze this salsa?
Yes, but note that the texture of the corn may change slightly after thawing.
This roasted chili corn salsa is truly a game-changer. It’s quick, easy, and bursting with fresh, bold flavors that will elevate any dish. Give it a try, and let me know how you like it. Don’t forget to snap a photo and tag me—I can’t wait to see your delicious creations!
Print
Roasted Chili Corn Salsa Recipe (Chipotle Copycat)
- Total Time: 15 minutes
- Yield: 4 cups (6-8 servings) 1x
- Diet: Vegan
Description
A quick and easy roasted chili corn salsa that’s sweet, tangy, and spicy. Perfect for tacos, burrito bowls, or as a dip with tortilla chips. Ready in just 15 minutes and made with six simple ingredients, this fresh and healthy salsa is a must-try for any occasion.
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 medium jalapeño, finely diced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1–2 limes (about 2 tablespoons)
- 1/2 teaspoon salt
Instructions
- Prepare the corn: Thaw frozen corn, drain canned corn, or cut fresh kernels off the cob.
- Dice the jalapeño and red onion, then chop the cilantro.
- In a large mixing bowl, combine the corn, jalapeño, onion, and cilantro.
- Add lime juice and salt, then toss until evenly mixed.
- Taste and adjust seasoning if needed.
- Optionally, marinate in the fridge for 2 hours for enhanced flavor.
- Serve with tortilla chips, tacos, or as a side.
Notes
- Use gloves when handling jalapeños to avoid irritation.
- For a smoky twist, roast or grill the corn before mixing.
- This salsa tastes better the next day as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Appetizer, Side Dish
- Method: No-cook
- Cuisine: Mexican-inspired