This simple corn salsa is my copycat version of Chipotle’s Sweet Corn Salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It’s a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls.

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Favorite topping at Chipotle? Roasted chile corn salsa.

Like most Chipotle fans, I have a standard go-to order: fajita chicken bowl with cilantro lime rice, fajita veggies, black beans, pico de gallo, sweet corn salsa and chopped romaine. Sometimes cheese and a little sour cream.

And by sometimes, I mean always.

I’ve been ordering the same thing since I realized how many calories a burrito. Spoiler Alert: it’s a lot. Anyhoo there’s something magical about Chipotle’s Sweet Corn Salsa. It’s a delicious combo of sweet corn and smoky charred poblanos, zesty lime juice and fresh cilantro. And if you happened to get a jalapeño seed, you’d feel the burn.

There was a time when the only chance I could get my hands on sweet corn salsa was when I was on my lunch break and I was dining at Chipotle. Until one day I decided to make it at home for myself and I haven’t looked back since. There’s just something about this salsa that is completely addicting. I blame tortilla chips however it could also be the delicious salsa. Perhaps both?

But one thing I know is that I don’t feel a bit guilty sitting down in front of the TV with a bowl of this corn salsa and an even bigger bowl of these chips. Nope. Not a tad bit guilty. Unless I’m drinking a beer, then maybe. Wait. Nope, not then either.

Here is what you’ll need to make Chipotle’s Sweet Corn Salsa:

  • 2 poblano peppers
  • olive oil spray
  • 2 (16 ounce) bags frozen sweet corn, thawed
  • 1 medium red onion, diced small
  • 2 medium jalapeño peppers, seeded and diced small – keep seeds and ribs for more heat
  • 1 bunch cilantro, finely chopped (about 1/2 to 2/3 cup chopped)
  • juice of 2 large limes (about 1/4 cup)
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • corn tortilla chips, for serving 

First, preheat your broiler on high. Next, place the poblanos on a foiled lined sheet pan. Spray both sides lightly with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turning halfway through. Then use tongs to transfer the peppers to a small bowl and cover with plastic wrap. Allow these to sit for a few minutes while you prep the remaining ingredients.

Next, once the peppers are safe to handle, remove the charred skin, seeds and stems. Slice them into strips and then dice.

In a large bowl, add the corn, poblanos, onion, jalapeño and cilantro.

Side Note: You can use whatever corn you want, steamed, thawed or grilled! Really, whatever works – maybe just not canned corn.

Give it a quick toss before adding 1 teaspoon sugar, 3/4 teaspoon kosher salt and then squeeze the juice from both of the limes. The sugar ups the sweetness, but it’s nothing crazy. And use juicy limes.

Then give it one last stir before serving. Or refrigerate until you’re ready.

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Scoop it out with tortilla chips or have it with nachos, in tacos or in these chipotle chicken fajita rice bowls! Either way it’s going to be a hit. Promise.

Enjoy! And if you give this Chipotle’s Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

 

Chipotle's Sweet Corn Salsa
Yield: 7 cups

Chipotle's Sweet Corn Salsa

This simple corn salsa is my copycat version of Chipotle's sweet corn salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It's a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls.

Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes

Ingredients

  • 2 poblano peppers
  • olive oil spray
  • 2 (16 ounce) bags frozen sweet corn - thawed
  • 1 medium red onion, finely diced (about a cup)
  • 2 jalapeños, seeded and diced small - keep seeds and ribs in for more heat
  • 1 bunch fresh cilantro, chopped (about 1/2 to 2/3 cup chopped)
  • juice from 2 large limes
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt, more or less to taste
  • corn tortilla chips, for serving

Instructions

  1. Move your oven rack to the highest position and preheat broiler on high.
  2. Place the poblano on a foiled lined sheet pan. Spray with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turn halfway through.
  3. Once charred, use tongs to transfer the poblanos to a small bowl and cover tightly with plastic wrap. Allow the peppers to steam for a few minutes while you prep the remaining ingredients. Then peel the charred skin away from the flesh and discard along with the stems and seeds. Next slice the pepper into strips and then dice.
  4. In a large bowl; place the thawed sweet corn, red onion, poblano, jalapeño and cilantro. Sprinkle with sugar, kosher salt and sqeeze the juice from 2 limes.
  5. Toss to combine, taste and season with more salt as needed.
  6. Serve with tortilla chips.

Notes

Make sure to buy juicy limes. You'll know they're good to go if they aren't hard as a rock.

Nutrition Information:

Yield:

14

Serving Size:

1/2 cup

Amount Per Serving: Calories: 57 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 74mg Carbohydrates: 9g Fiber: 1g Sugar: 2g Protein: 1g
Nutrition information isn’t always accurate.
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