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Copycat Recipe: Chipotle’s Corn Salsa

This copycat Chipotle Corn Salsa recipe is so easy to make and comes together in no time! Great with burritos, tacos, chips, or just as a side dish.

copycat chipotle corn salsa in a white bowl. cilantro and lime is in the background.

I’ve always been a HUGE fan of Chipotle but the one by my house is always crazy busy (like line out the door busy) so I’ve learned to order online and skip the wait. The other day I ordered online, excitedly rushed home, opened my burrito bowl, and noticed they forgot my roasted chili corn salsa

Not gonna lie, I was pretty devastated. I realized then how EASY it would be to make my own.

What’s in Copycat Chipotle Corn Salsa? 

This corn salsa dip comes together with just seven basic ingredients. Here’s what you’ll need to make this copycat Chipotle chili corn salsa: 

  • Corn
  • Onion
  • Cilantro
  • Lime juice
  • Scallion
  • Jalapeño
  • Chipotle chili powder

copycat chipotle corn salsa in a white bowl

How to Make Corn Salsa Dip

  1. Prep all the ingredients as instructed in the recipe card below. 
  2. Combine all ingredients in a bowl. 
  3. Let the copycat Chipotle corn salsa chill in the refrigerator for about an hour before serving. 

How Long Does Corn Salsa Last? 

This easy corn salsa will last up to 4 days in the fridge in an airtight container. 

Ways to Eat Corn Salsa

This copycat Chipotle chili corn salsa can be enjoyed so many ways! Here are a few of our favorite ways to eat this corn salsa dip: 

copycat chipotle corn salsa in a white bowl. cilantro and lime is in the background.

Tips for Making Chipotle Corn Salsa

I used Birds Eye Steamfresh Pure & Simple Gold & White Corn. I love the convenience and steam-fresh taste. You could also use roasted fresh corn on the cob and cut off the kernels.  (Or even frozen corn like I use in my Creamed Corn recipe.)  

I also use a yellow onion 1) because it’s what I had, and 2) because red onions aren’t my favorite. Feel free to swap this out.

If you like things spicy, leave the seeds in the jalapeño. Otherwise, remove the seeds! 

More Easy Dips: 

This Corn Salsa reminds me of Chipotle and is so good added to burritos or just scooped up with chips!

Chipotle Corn Salsa

5 from 2 votes
Print Pin Rate
Prep Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 59kcal
Author: Emily Grace

Ingredients

  • 12 oz corn , cook as directed
  • 1/4 cup onion , finely chopped
  • 2-3 tbsp fresh cilantro , chopped
  • 2-4 tbsp lime juice (about 2 limes)
  • 1 scallion , diced
  • 1-2 jalapeños , diced (remove seeds unless you like it really spicy)
  • chipotle chili powder , to taste
  • salt and pepper , to taste

Instructions

  • Combine all the ingredients and refrigerate for about 1 hour.

Notes

  • It's important to let this chill in the refrigerator to give the flavors time to meld.

Nutrition

Serving: 1serving | Calories: 59kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 1mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 8.3mg | Calcium: 2mg | Iron: 0.3mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

 

Recipe Rating




Jocie@OPC

Thursday 24th of April 2014

i could possibly eat chipotle and corn salsa every night. for realz!! Thanks so much for sharing and featuring you tomorrow on the blog- thanks for linking up at creativity unleashed and hope to see you back!

Julia

Tuesday 15th of April 2014

No Chipotle restaurants up here unfortunately. I'd love to make this recipe and enjoy some Tex-Mex again!

Marty@A Stroll Thru Life

Monday 14th of April 2014

Oh my goodness, this sounds delicious. I would love for you to link up to my Inspire Me party that just started. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there.

Rachel Kathyg @ onlinesisterhood

Thursday 10th of April 2014

Looks Yummy! I love the jalepenos in this---looks so tasty. I make something similar but add cucumbers, tomatoes and green peppers (some type of cooked legume- and call it lunch:)

Emily Grace

Sunday 9th of April 2017

That sounds like a yummy lunch!

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