Chipotle Corn Dip Recipe

This crunchy, sweet Chipotle Corn Dip Recipe is made with white sweet corn, roasted poblanos, and a zesty citrus blend, ready in just 20 minutes. The crisp texture of the cold corn snaps perfectly against the smoky heat of the peppers and fresh lime juice. I always make a double batch because it disappears faster than the chips.

Better Than Takeaway

I used to spend way too much money adding extra corn salsa to my burrito bowls until I realized how simple the technique actually is. The secret isn’t just the ingredients; it’s the method of macerating the onions and jalapeños in citrus juice before mixing them with the corn. This breaks down the harsh raw onion flavor and infuses the heat throughout the entire dish.

My first attempt failed because I used regular yellow sweet corn, which ended up too mushy and overly sweet. I learned that finding frozen white corn is the absolute key to achieving that signature Chipotle crunch and subtle sweetness that balances the roasted poblano pepper perfectly.

Jump to Recipe

Chipotle Corn Dip Recipe Ingredients

• White Sweet Corn: 16 oz frozen white corn (or fresh if available, but white is crucial for authenticity).
• Poblano Pepper: 1 large poblano, roasted and peeled.
• Red Onion: 1/2 cup, very finely diced.
• Jalapeño: 1 medium pepper, seeded and finely minced.
• Cilantro: 1/3 cup fresh cilantro, chopped.
• Citrus Blend: 2 tablespoons fresh lime juice and 1 tablespoon fresh lemon juice.
• Salt: 1 teaspoon flaky sea salt, adjusted to taste.

How To Make Chipotle Corn Dip Recipe

1. Roast the Poblano: Hold the poblano pepper over an open flame on your gas stove or place it under a broiler for 5-7 minutes. Rotate frequently until the skin is blackened and blistered on all sides. Place it in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the charred skin, remove seeds, and chop finely.
2. Cook the Corn: Bring a pot of water to a boil and add the frozen white corn. Blanch for only 2-3 minutes until just tender but still crisp. Drain immediately and rinse under cold water to stop the cooking. Pat dry thoroughly.
3. Macerate the Veggies: In a large mixing bowl, combine the diced red onion, jalapeño, lime juice, lemon juice, and salt. Let this mixture sit for at least 10 minutes; this softens the onion bite and melds the flavors.
4. Combine and Chill: Add the cooled corn, chopped roasted poblano, and fresh cilantro to the bowl. Toss everything until evenly coated. Taste and add more salt or citrus if needed. Serve immediately or chill for 30 minutes for the best flavor.

Recipe Tips

• Stick to White Corn: Yellow corn is often too sugary and soft. White corn provides the crisp, starchy snap that defines the original recipe.
• Don’t Skip Maceration: Letting the onions and peppers sit in the salt and citrus juice is the professional trick that makes the salsa taste cohesive rather than like a bowl of separate raw vegetables.
• Dry the Corn: After blanching and cooling your corn, ensure it is very dry before mixing. Excess water will dilute the citrus dressing and make the dip watery at the bottom of the bowl.
• Make It Creamy: If you want a creamy “street corn” style dip, stir in 1/4 cup of sour cream and 2 tablespoons of mayonnaise to this finished salsa.

What To Serve With Roasted Chili-Corn Salsa

This dip is the perfect partner for salty tortilla chips, acting as a fresh palate cleanser between heavy bites. It also works beautifully scooped over grilled chicken tacos or piled high onto a homemade burrito bowl with cilantro-lime rice. For a lighter dinner, I love adding a large scoop to a salad with black beans and avocado.

How To Store

Store this corn dip in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first 24 hours as the corn absorbs more of the lime and poblano heat. Freezing is not recommended as the fresh vegetables will lose their signature crunch.

FAQs

Is this recipe spicy?
It has a mild to medium kick depending on your jalapeño. Removing the seeds and veins from the jalapeño reduces the heat significantly while keeping the flavor.

Can I use canned corn?
I don’t recommend canned corn as the texture is often too soft and it lacks the fresh snap needed. Frozen white corn is the closest consistent option to what the restaurant uses.

Do I have to roast the poblano?
Yes, the roasted poblano adds a smoky depth that raw peppers cannot replicate. It is the signature flavor that distinguishes this recipe from a standard corn salad.

Nutrition

• Calories: 85
• Total Fat: 1g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 390mg
• Total Carbohydrate: 18g
• Protein: 3g