Chipotle Corn Salad Recipe

This crunchy, sweet Chipotle Corn Salad Recipe is made with white sweet corn, roasted poblano peppers, and zesty citrus juices, ready in 20 minutes. The smoky heat from the charred peppers perfectly balances the natural sugars in the corn for a refreshing bite. I love making a big batch of this for burrito bowl meal prep during the week.

Better Than Takeaway

I always wondered why my homemade versions tasted flat until I realized I was skipping the roasted poblano. Charring the pepper skin adds that distinct smoky undertone that defines the restaurant’s signature salsa.

My first attempt turned into a watery soup because I didn’t drain the canned corn well enough. Now, I always pat the corn dry before mixing to ensure the salad stays crisp and the dressing clings effectively.

Jump to Recipe

Chipotle Corn Salad Recipe Ingredients

• 16 oz White sweet corn (frozen, thawed, or canned)
• 1 large Poblano pepper
• 1/2 cup Red onion, finely chopped
• 2 tbsp Jalapeño, seeded and minced
• 1/2 cup Fresh cilantro, chopped
• 1 1/2 tbsp Lemon juice
• 1 1/2 tbsp Lime juice
• 1/2 tsp Salt
• 1/4 tsp Dried oregano

How To Make Chipotle Corn Salad Recipe

1. Roast Pepper: Char the poblano pepper over a gas flame or under a broiler until the skin is blackened, then steam in a covered bowl for 10 minutes.
2. Prep Veggies: Peel and chop the roasted poblano, then finely dice the red onion and jalapeño to match the size of the corn kernels.
3. Combine Ingredients: Toss the corn, roasted poblano, onion, jalapeño, and cilantro in a mixing bowl until evenly distributed.
4. Season and Rest: Stir in the lemon juice, lime juice, salt, and oregano, then let the salad sit for 15 minutes to allow flavors to meld.

Recipe Tips

• Macerate the onions: Soak the chopped red onions in citrus juice for five minutes to tame their sharp, raw bite before adding other ingredients.
• Use white corn: Authentic Chipotle corn salsa uses white sweet corn, which is crisper and less starchy than yellow varieties.
• Don’t skip the citrus mix: Using both lemon and lime juice creates the specific acid profile found in the original recipe.

What To Serve With Corn Salsa

Serve this salsa piled high on burrito bowls with cilantro lime rice and black beans. It also works perfectly as a fresh, chunky dip for salty tortilla chips.

How To Store

Store this corn salsa in an airtight container in the refrigerator for up to four days. The flavors actually improve after sitting overnight, making it excellent for meal prep.

FAQs

• Can I use fresh corn on the cob? Yes, boil the ears for 3-4 minutes, let them cool, and cut the kernels off the cob for the freshest texture.
• Is this salsa spicy? It has a mild kick from the poblano and jalapeño, but you can remove all seeds to keep it very family-friendly.
• Can I use yellow corn instead? White corn is traditional for this copycat, but yellow corn works fine if that is all you have available.

Nutrition

• Calories: 140
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 26g
• Protein: 4g