This Chipotle Corn Salsa Recipe is one of my go-to sides when I’m craving that smoky-sweet flavor you get with a burrito bowl from Chipotle. It’s a copycat recipe that’s way easier than you might think, and my favorite part is it uses canned corn, so you can whip it up fast, no matter the season.

Chipotle Corn Salsa by Tessie's Table — Photo Credit: Tessie’s Table.

If you’re building your own burrito bowls at home, this is the salsa you want to have ready to go. It’s a great way to bring big flavor with very little effort. I use it all the time in my Chipotle-style burrito bowls (especially alongside Fresh Tomato Salsa, Guacamole, and marinated chicken), but it’s also just a really solid side for tacos, quesadillas, or tortilla chips. This copycat Chipotle corn salsa comes together in minutes and tastes just like what you’d get at the restaurant—maybe even better because you can make it exactly how you like it.

Why you’ll love this Chipotle Corn Salsa Recipe

It’s fast and simple:
This version skips the fresh corn and gets straight to the good stuff—using canned sweet corn that’s charred quickly in a pan to mimic that roasted flavor.
Packed with fresh flavor:
Roasted poblano, red onion, jalapeño, cilantro, and lime bring in all the flavor you love from Chipotle’s roasted corn salsa, without needing fancy ingredients.
Perfect for burrito bowls, tacos, and more:
Whether you’re building your own copycat Chipotle burrito bowl or just need a killer dip for tortilla chips, this Chipotle Corn Salsa Recipe has you covered.

Close-up of a spoonful of roasted corn salsa with red onion, cilantro, and charred corn kernels, showing texture and color.

A Quick, Roasted Corn Salsa Inspired by Chipotle

At Chipotle, their corn salsa is made with sweet white corn, but this recipe works beautifully with canned yellow or white corn. The key is giving it a quick roast in a dry pan to bring out that caramelized flavor. Toss it with fresh lime juice, roasted poblano, and the rest of your simple salsa ingredients, and it tastes just like the one you get at the restaurant.

If you’ve ever ordered a burrito bowl and thought, “I wish I could make that corn salsa at home,” this is the copycat Chipotle corn salsa recipe you’ve been waiting for.

Ingredients Needed for This Chipotle Corn Salsa Recipe

Canned sweet corn – The ultimate shortcut. Just drain it well and dry it with a paper towel so it roasts properly.
Poblano pepper – Milder than a jalapeño, with a deep, smoky flavor. You’ll want to roast it first and remove the skin for the best texture.
Red onion – Diced small for a pop of bite and crunch in every spoonful.
Jalapeño – Just enough to give this salsa that classic Chipotle zing.
Cilantro – A must-have for that signature fresh flavor.
Fresh lime juice – Don’t skip it! The citrus balances everything and makes this roasted corn salsa shine.
Salt – Just a pinch to bring it all together.

Ingredients for Chipotle Corn Salsa Recipe

How to Make this Chipotle Corn Salsa Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Canned corn charred in a cast iron skillet on the stovetop, showing the browning process for copycat Chipotle roasted corn salsa.

Roast the drained canned corn in a dry skillet over medium-high heat for about 5 minutes until lightly charred.

Poblano pepper being charred over an open flame on a stovetop, showing the roasting step for Chipotle corn salsa.

Roast the poblano pepper over a gas flame or under the broiler until blackened all over.

Chopped roasted poblano pepper on a white cutting board with knife beside it, prepared for mixing into the salsa.

Peel, deseed and finely chop the poblano pepper.

Overhead shot of a finished bowl of roasted corn salsa with lime halves, salt, and fresh cilantro styled around it, ready to serve.

Add the charred corn, chopped poblano, red onion, jalapeño, and cilantro to a mixing bowl. Squeeze in the lime juice and sprinkle with salt.

Variations

Add black beans: Stir in ½ cup of black beans for extra texture and protein. Great for bulking it up for burrito bowls.
Make it spicier: Add another jalapeño, leave the seeds in, or toss in a pinch of cayenne pepper.
Use lemon juice: No limes on hand? Lemon juice works, but use a little less.
Try grilled corn: If you happen to have leftover corn on the cob, slice off the kernels and use them instead for an even smokier flavor.
Add avocado: For a fun twist, stir in some diced avocado just before serving. It adds creaminess and goes really well with the other flavors.

Serving Suggestions

Burrito bowls – This is my go-to topping for homemade burrito bowls with grilled chicken or steak.
Tacos – Spoon this copycat Chipotle corn salsa onto soft tacos for extra texture and zing.
Quesadillas – Serve it on the side or tuck it inside the cheese before cooking for an extra layer of flavor.
Nachos – Sprinkle it over warm, Cheesy Beef Nachos for a fresh, tangy contrast.
Grilled meats – Pairs really well with grilled Chicken, Pork, or Shrimp as a fresh topping.

Storage and Freezing

How should I store this Chipotle Corn Salsa Recipe?

Store in an airtight container in the fridge for up to 3 days. It gets even better after sitting for a few hours.

Can I freeze this Chipotle Corn Salsa Recipe?

It is not recommended. Fresh herbs and peppers don’t hold up well after thawing, and the texture will turn watery.

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Top-down view of a bowl of Chipotle-style corn salsa surrounded by tortilla chips, fresh limes, poblano peppers, and cilantro.

Tips & Tricks

Dry the corn really well: This helps it roast instead of steam in the pan. Pat it dry with a paper towel after draining.
Roast the pepper ahead of time: You can roast the poblano the day before and keep it in the fridge to make assembly faster.
Use a hot, dry pan: No oil needed—just a hot skillet to get that nice char on the corn.
Chop small for even bites: Finely diced ingredients mean you get a little of everything in each spoonful.
Let it rest before serving: Even just 10 minutes makes a difference—everything tastes brighter and more balanced after a short rest.

More Mexican Favorites

Close-up of a tortilla chip holding a spoonful of roasted corn salsa with red onion, cilantro, and charred corn kernels, showing texture and color. — Photo Credit: Tessie’s Table.

FAQ

Can I use frozen corn instead of canned?
Yes, just thaw it completely and pat it dry before roasting. It works great.
Is this the same as Chipotle’s mild salsa?
No, Chipotle’s mild salsa is their fresh tomato salsa. This is their roasted corn salsa – usually listed as medium on the spice scale.
Can I skip the poblano?
You can, but it’s part of what makes the flavor so close to Chipotle’s. If you need a sub, try roasted green bell pepper.
Can I make it ahead?
Yes, and it’s even better if you do. Just keep it covered in the fridge and stir before serving.
How spicy is it?
Mild to medium. You can adjust the heat by adding more or less jalapeño.
Can I use white corn?
Definitely! Chipotle actually uses white corn. Either kind works here.
What’s the best way to roast the poblano?
Straight over a gas burner or under the broiler—just rotate it until it’s charred all over.
Do I have to peel the poblano?
It’s recommended. The skin gets tough after roasting and peels off easily once cooled.
Can I double the recipe?
Yes, just double all the ingredients. Great for parties or meal prep.