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Sweet and perfectly smoky with a subtle spicy kick, this Roasted Chili Corn Salsa is a Chipotle copycat that’s even better homemade! Featuring sweet corn kernels mingling with smoky charred peppers, zesty lime, and herbaceous fresh cilantro, this roasted corn salsa is like a flavor-packed fiesta for your taste buds. Whether you’re looking for a simple snack, recreating burrito bowls, or hosting taco night at home, this simple 6-ingredient recipe is about to become your go-to!

“I absolutely loved this salsa! Super simple too! I made a big bowl the night before and served it with purple corn chips. It was a huge hit. Thanks!”

– Krystal
Overhead photo of chipotle roasted chili corn salsa in a large white bowl with tortilla chips next to the bowl.

Update: This recipe was originally published in March 2015. I’ve made updates to the article below to include more information about making this roasted corn salsa at home.

Chipotle lovers rejoice, because today I am sharing a homemade version of their colorful corn salsa. And my version is so fresh and bursting with so much vibrant flavor it’ll make your tastebuds literally want to clap!

Table of Contents

About this roasted chili corn salsa

Say hello to your new summer obsession, friends. Featuring summer-fresh, beautifully roasted sweet corn gently tossed with smoky poblano peppers, mildly spicy jalapeños, red wine marinated red onions, herbaceous cilantro, zippy lime juice, and Mexican spices, this salsa is a bold balance of vibrantly fresh and smoky charred flavors with juicy, crisp textures.

Aside from brimming with delicious flavors, this roasted chili corn salsa chipotle copycat is also simple to make, it can be prepared in advance, it’s easily customizable, and endlessly versatile. Serve it as a dip with salty tortilla chips, side dish for meats, a filling for handhelds, spoon it over chicken, or eat this chipotle roasted chili corn salsa with a shovel. Just make sure you make a double batch. 

Looking for more copycat restaurant recipes? Try these reader favorites next: mcdonald’s mcnuggets recipe and mexican barbacoa shredded beef.

Why you will love this recipe

  • Tested and perfected recipe. I started testing this recipe for roasted corn salsa back in 2014 and I published it in 2015. While it’s been replicated, it’s never been truly duplicated—get the original ‘better than chipotle’ recipe here!
  • Harmonious Fiesta of Flavors. Sweet corn pairs perfectly with the gentle heat of jalapeños, smokiness of roasted poblanos, zing of lime and vinegar, and freshness of cilantro. Step aside Chipotle Mexican Grill, because the homemade stuff is so much better!
  • Simple and Fuss-Free. Use frozen corn kernels to get this recipe for corn salsa on the table in about 15 minutes. Or go for bold flavor with simple roasting methods. Either way, you’ll only need less than 15 minutes of hands-on preparation.
  • Basic Ingredients. No laundry list of ingredients here. Just 6 simple ingredients, along with a few pantry staples.
  • Customizable and Flexible. Tailor this roasted chili corn salsa recipe to your spice preference, use up fresh veggies hanging around the fridge, toss in beans, and more—the options are as endlessly adaptable to your tastebuds and pantry.
  • Versatile As Ever. Serve it as a dip with tortilla chips, stir into scrambled eggs, use as a topping for tacos, tuck into quesadillas and burritos, try as a topping for chicken or fish, and so much much! Honestly, I’d just go ahead and make a double batch of this easy copycat recipe.
Overhead photo of four roasted corn cobs and roasted chili peppers for salsa on a parchment lined kitchen pan.

Ingredients for chipotle roasted chili corn salsa

  • Corn. If it’s summer and you’ve got fresh corn on the cob, grill it—in or out of the husk—for the best unbeatable smoky sweet flavor. But, if you’re looking for an exact copycat of chipotle’s corn salsa recipe, use frozen corn. Chipotle uses white corn, but you can use yellow corn. And, note, you’ll need 4 ears or 3 to 3 1/2 cups of corn.
  • Onion. Red onions provide crunch, aromatic flavor, and a pop of beautiful color. I recommend soaking the diced onion in a bowl of ice water for a few minutes—this mellows the raw, pungent flavor.
    • Swap: Use green onions for a milder flavor.
  • Vinegar. Red wine vinegar helps mellow the raw onion while also providing a depth of flavor.
    • Swap: Apple cider vinegar, fresh lemon juice, or simply use more lime juice.
  • Peppers. A mixture of poblano peppers and jalapeño peppers provides the perfect combination of smoky and spicy flavors. If you prefer a mild salsa, make sure you remove all the seeds and ribs from the chili peppers before dicing them. For an exact copycat chipotle corn salsa, I do recommend charing your peppers. 
  • Spices. A combination of chili powder, cumin, smoked paprika, kosher salt, and ground pepper add a depth of spicy, warm, and overall flavors, respectively.
  • Cilantro. Fresh cilantro lends a bright, slightly citrusy flavor that really brings the flavors to life.
    • Swap: If you aren’t a fan of cilantro you can substitute flat leaf parsley.
  • Lime Juice: Fresh lime juice adds a bit of acidity. Make sure you use fresh limes and squeeze them yourself for the best flavor.
  • Honey. Just a touch of sweetness to balance out the tangy flavors.
    • Swap: Agave works great too.

Recipe variations

  • Mild Corn Salsa. Swap out the poblano peppers for earthy green bell peppers or sweet red bell peppers. And be sure to remove both the seeds and the ribs from the jalapeno pepper.
  • Spicy Chili Corn Salsa. Nix the jalapeno and just a habanero for serious kick or serrano for slight spice. And, leave all the seeds and ribs in the peppers for a fiery flavor.
  • Swap Peppers. Not into poblanos? Use Anaheim chiles or bell peppers. No jalapenos on hand? Swap in spicy serranos.
  • Add Black Beans. Turn this roasted salsa into a protein-packed side dish by stirring in 1/2 cup or more of cooked black beans.
  • Make it Cheesy. I think cheese is always a welcome addition. A little crumbled cotija cheese, queso fresco cheese, or even feta is a fantastic way to add salty, tangy flavor to this chili pepper and corn salsa.
  • Tropical Twist. Stir in fresh diced mango or pineapple for a tropical flare perfect for salmon and fish tacos.
  • Pico It. If you love classic pico de gallo, add halved cherry tomatoes or diced plum tomatoes for extra juicy flavor. Just be sure to remove the seeds prior or you’ll end up with watery salsa.
  • Creamy Contribution. Fold in diced avocado or simply stir in a few tablespoons of sour cream or Greek yogurt for a creamy corn salsa. However, if adding avocado, don’t add it until just before serving to prevent browning.

If sweet corn is on sale at the grocery store, grab some extra cobs and put them to good use in these delicious recipes: corn and chicken chowder, lima bean and corn succotash, corn tomato and avocado salad, summer blt salad, and corn pudding without jiffy mix.

Overhead photo of roasted corn kernels, diced chili peppers, diced red onions, chopped cilantro, and kosher salt in a mixing bowl - before being mixed together.

How to make chili corn salsa

This recipe for roasted chili corn salsa is pretty darn easy to make. Here’s what you’ll do:

  1. Marinate The Onions. To a non-reactive bowl, add the red onions and the red wine vinegar; stir well to combine the ingredients. Then, set the onions aside and while you continue with the recipe.
  2. Roast the Corn. Cook the fresh or frozen corn on the grill, in the oven, or on the stovetop, depending upon your personal preference. After roasting, let the corn cool completely.
  3. Drain the Onions. Drain the onions using a fine mesh strainer and add them to a large bowl.
  4. Mix Corn Salsa Ingredients. Add corn, chili peppers, and remaining salsa ingredients to the mixing bowl with the onions. Then grab a spoon and gently stir until everything is well combined.
  5. Chill, Optional, but Recommended. Cover the bowl and set it in the refrigerator for at least 30 minutes or up to overnight.
  6. Serve Better Than Chipotle Corn Salsa. Taste the salsa and adjust for seasonings to suit your personal tastebuds. Serve and enjoy!

Chef expert tips for the perfect results every time

  • Choose Your Corn Adventure. If you’re looking for a true chipotle copycat, use frozen corn and be sure to rinse it under cool water to lightly thaw it before using. And if you’re looking to celebrate the summer season, roast or grill corn cobs and use those instead.
  • Roast and Steam Peppers. You can leave the poblanos raw, but if you’re looking for smoky flavor, you’ll want to roast the chili peppers until the skin is charred and blistered. And then be sure to steam them and peel off the skin before mixing them in the corn salsa. I’ve got an entire article on roasting peppers, and it works for all pepper types!
  • Fresh Citrus. That stuff in a green bottle may be convenient, but it’s also seriously lackluster and lacks the bright flavor of fresh. Be sure to purchase whole limes and give them a good roll on the counter before cutting and squeezing to maximize the juice.
  • Finely Dice Ingredients. The smaller the dice, the more balanced flavor on each bite. But, don’t want to mince the ingredients into oblivion!
  • Let It Chill. If you’re looking for a vibrant salsa, it’s imperative you let it hang out in the fridge for at least 30 minutes so the flavors can meld and marry.
  • Adjust To Taste. After chilling the roasted corn chili salsa, give it a taste and adjust the flavors to suit your own taste buds. A little salt, lime, or cilantro can go a very long way.

Step-by-step photos: making this recipe at home

Please scroll down for the in-depth measurements and instructions in the complete printable chipotle roasted chili corn salsa recipe card at the bottom of the post.

Step-by-step photo collage showing of how to make roasted chili corn salsa with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Is fresh or frozen corn best?

Honestly, that depends upon your taste buds.

If you want a true chipotle copycat, use frozen corn—just be sure to slightly thaw it under cool water and thoroughly drain it prior to making this salsa recipe.

However, if fresh corn is in season, you can absolutely use that—I do! I recommend grilling or roasting the corn cobs and cutting the kernels off of the cob, but you can simply use the raw corn kernels or cook them in a skillet if you’d like. 

How to cook corn on the cob for salsa?

There are multiple ways to cook corn on the cob and everyone seems to have their own tip or trick for turning out the best, perfectly charred corn. My favorite ways to char corn cobs for this chipotle roasted chili corn salsa recipe are either on the grill or on the stovetop, but you can roast it in the oven if you prefer.

Can I use canned corn?

Sure. However, for the best taste I do recommend frozen or fresh over canned can. But, if you’d like to use canned, I recommend fire-roasted corn or sweet corn. Just be sure to drain it well before using it to make this chipotle roasted chili corn salsa.

Is this salsa spicy?

That depends upon your tastebuds, but I think this recipe is mildly spicy in heat. However, if you’re sensitive to spicy foods, simply omit the jalapeño or swap it out for a bell pepper instead.

Do I serve roasted chili corn salsa warm or cold?

I recommend serving this salsa cold, slightly chilled, or at room temperature for maximum flavor and delicious crunch.

Is this roasted chili corn salsa chipotle recipe keto?

Unfortunately, no it is not. Corn is a starchy vegetable, thus this salsa not keto-friendly.

Is this gluten-free and vegan?

Sure is! This salsa is naturally gluten-free and it can be made vegan by using agave instead of honey.

Can I make this ahead of time?

This roasted corn salsa recipe actually tastes best if you prepare it in advance. Preparing the salsa in advance allows the flavors to develop and marry, which results in a more intensely flavorsome salsa. For the best taste, I recommend you make salsa at least 30 minutes in advance.

Close-up photo of prepared chili corn salsa with roasted corn and spicy chili peppers.

Serving corn and chili salsa

Classic ways to serve it

Unique serving ideas

Storing leftovers

  • Refrigerator Storage: Store leftover chipotle roasted chili corn salsa in an airtight container in the fridge for up to 5 days.
  • Reheating Instructions: There’s no reheating necessary; this corn and chili salsa is meant to be enjoyed cold or at room temperature. However, if you’d like to try heating it, by all means, do what makes you happy. I’d recommend heating it gently in a skillet over low heat.
  • Freezing Instructions: Unfortunately, I don’t recommend freezing this roasted chili corn salsa as the texture will change during thawing.
Overhead close-up photo of roasted chili corn salsa, copycat chipotle recipe.

With a delightfully refreshing blend of smoky, sweet, spicy, and tangy flavors, this roasted chili corn salsa will have you feeling like a rock star in the kitchen. Quick, easy, endlessly customizable, and dang delish, this salsa recipe will elevate everything—from snack time or parties to taco Tuesdays and beyond!

Until next week, friends, cheers. And don’t forget to share your delicious creations in the comments section below, I love hearing about your kitchen escapades!

Cheyanne

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More homemade salsa recipes!

Overhead, landscape photo of fresh roasted chili corn salsa garnished with cilantro in a large white bowl.

Roasted Chili Corn Salsa

5 from 10 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 7 servings
Print Recipe Pin Recipe
Sweet and perfectly smoky with a subtle spicy kick, this Roasted Chili Corn Salsa is a Chipotle copycat that's even better homemade! Featuring sweet corn kernels mingling with smoky charred peppers, zesty lime, and herbaceous fresh cilantro, this roasted corn salsa is like a flavor-packed fiesta for your taste buds. Whether you're looking for a simple snack, recreating burrito bowls, or hosting taco night at home, this simple 6-ingredient recipe is about to become your go-to!

Equipment

  • 1 Outdoor Grill OR Large Skillet – for roasting
  • 1 Mixing Bowl – or mixing the salsa ingredients

Ingredients 

  • 1/2 small Red Onion – finely dice (about heaping 3/4 cup)
  • 2 TBS Red Wine Vinegar
  • 4 ears Corn on the cob – husk and silk removed (OR 24 ounces frozen corn) (SEE NOTES)
  • 2 medium Poblano Peppers – stemmed, seeded, and finely diced OR left whole (about scant 3/4 cup) (SEE NOTES)
  • 1 large Jalapeno Pepper – stemmed, seeded, and finely diced (about 1/4 cup)
  • 1/2 tsp Ground Cumin
  • 1/4 tsp EACH: Chili Powder & Smoked Paprika
  • to taste Kosher Salt & Ground Black Pepper
  • ¼ Cup Fresh Cilantro Leaves – chopped; DIVIDED
  • 3 TBS Fresh Lime Juice
  • 2 tsp Honey – or more to taste (substitute: Agave)

Instructions

  • Marinate The Onions: To a non-reactive bowl, add the red onions and the red wine vinegar; stir well to combine the ingredients.
    Then, set the onions aside and while you continue with the recipe.
  • Roast the Corn: Cook the fresh or frozen corn according to one of the methods below. (SEE NOTES if you want to roast the chili peppers alongside the corn)
    Frozen Corn: Dump the corn out into a medium skillet and add a splash of neutral oil and a couple pinches of granulated sugar. Place the skillet over medium-high heat and cook, stirring, until the corn is just cooked through, about 4-6 minutes, being careful not to over-cook the corn. Once cooked, transfer the hot corn kernels to a large baking sheet. Spread the kernels out and set aside to cool completely.
    Fresh Corn – Grilling: Preheat your charcoal or gas grill to medium-high heat and lightly oil grates. Use your hands or a pastry brush to lightly coat the shucked cobs with oil. Place the corn directly onto the grill grate over direct heat. Grill, rotating the corn frequently, until charred all over and the kernels are tender, about 8-15 minutes. Remove the cobs from the grill and let cool. Once cool enough to handle, use a serrated knife to cut the kernels from the cobs and transfer the kernels to a large baking sheet and let them cool completely.
    Fresh Corn – Oven Roasting: Arrange oven rack to center position and thenpreheat the oven to 400 degrees Fahrenheit. Place the cobs directly onto the oven rack and roast, turning a few times during roasting, for about 25 minutes or until golden-brown all over. Remove the cobs from the oven and place on a clean work surface to cool. Once cool enough to handle, use a serrated knife to cut the kernels from the cobs and transfer the kernels to a large baking sheet and let them cool completely.
  • Drain onions: Drain the onions in a fine mesh strainer. Once drained, transfer the onions to a large mixing bowl.
  • Mix Salsa Ingredients: To the bowl with the onions, add the cooled corn, poblano peppers, jalapeño peppers, cumin, chili powder, smoked paprika, half the cilantro, all the lime juice, honey, ½ teaspoon salt, and ¼ teaspoon black pepper.
    Grab a spoon and gently toss the ingredients until well combined.
  • Optional, But Recommended – Chill Roasted Corn Salsa: Cover the bowl with plastic wrap and place the corn salsa into the fridge. Let sit for at least 30 minutes, or up to overnight, so the flavors can marry and meld.
    Add Remaining Cilantro, Adjust Taste: Uncover the bowl of salsa and stir in the remaining cilantro. Grab a spoon and give the salsa a taste. Then adjust to suit your own tastebuds.
  • Serve Roasted Chili Corn Salsa: Transfer to a serving bowl and serve with tortilla chips or save to use in burrito bowls, on tacos, and more. Enjoy!

Notes

  • Fresh Corn: To make this recipe as easy as possible, I’ve only included instructions for grilling corn cobs without their husks. However, there are many ways to cook corn and I cover all the best methods here – HOW TO COOK CORN ON THE COB – if you’d like to try a different method.
  • Frozen Corn: Chipotle uses frozen corn, which makes sense – they’re a franchise working within a budget and trying to reduce food waste. However, if you’re looking for the best flavor and corn is in season, I highly encourage you to use fresh. If using frozen, add the corn kernels to a colander and rinse with cold water until there’s no longer any ice crystals present. Then, shake and drain off all excess water before cooking. Please note, you’ll need butter and a bit of granulated sugar if using frozen corn kernels.
  • Roasting Peppers: Chipotle roasts their chili peppers and I do too; however, this is optional. But it’s super easy as you can roast the peppers right alongside the corn on the grill or in the oven.
    • To Oven Roast Peppers: Arrange oven rack to center position and then preheat the oven to 400 degrees Fahrenheit. Place the peppers onto an aluminum foil lined baking sheet and roast in the oven, turning occasionally, for 20-30 minutes, or until the skins are charred and blistered.
    • To Roast Chili Peppers on Grill: Preheat the grill to medium-high heat and then lightly brush or rub the peppers with neutral oil. Place the peppers directly onto the hot grill and cook, turning occasionally, for about 15 to 16 minutes, or until the skins are charred and blistered.
    • AFTER ROASTING, Steam and Peel Peppers: Carefully transfer the hot peppers to a bowl and cover the bowl tightly with plastic wrap. Let the peppers steam for about 10 to 15 minutes. Then use your fingers to peel off and discard the blackened charred skin. Next, remove and discard the stems and seeds before finely dicing the peppers.
  • Mild Corn Salsa: Omit the poblano chili pepper and jalapeno pepper and swap in a bell pepper instead.
  • Spicy Corn Salsa: The spicy heat lives in the seeds and membrane of the chili peppers. If you’re looking for moderate heat, simply leave the seeds and ribs intact before finely dicing. And, if you’re looking for a spicy salsa, swap out the jalapeno and use a serrano pepper or two instead. Or, if you’re looking for a fiery salsa, swap the jalapeno out for a habanero pepper. Just use gloves and be careful to wash your hands after handling the pepper.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Yield:  approximately 3 1/2 Cup Salsa
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 7 (1/2 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 64kcal    Carbohydrates: 14g    Protein: 2g    Fat: 1g    Saturated Fat: 0.2g    Polyunsaturated Fat: 0.3g    Monounsaturated Fat: 0.2g    Trans Fat: 0.004g    Sodium: 10mg    Potassium: 231mg    Fiber: 2g    Sugar: 6g    Vitamin A: 287IU    Vitamin C: 36mg    Calcium: 9mg    Iron: 1mg
Course: Appetizer, Condiment, Snack
Cuisine: American, Mexican

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