Chipotle-Style Roasted Chili-Corn Salsa

SaladsSides

Aug 18

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 15 minutes

If you’ve ever had that irresistible roasted chili-corn salsa from Chipotle, you already know it’s the unsung hero of the toppings lineup. Sweet corn gets a smoky char, roasted peppers bring warmth (without being overpowering), and lime plus cilantro brighten everything up. The best part? You can make a big bowl at home in under 40 minutes, and it’s even better after chilling in the fridge.

Jump to Recipe

*Bright yellow corn salsa with flecks of roasted poblano and jalapeño, tossed with red onion and cilantro*

This salsa is one of those things you’ll find yourself putting on everything. Obviously, it’s perfect with tacos and burrito bowls, but I’ve also scooped it onto grilled chicken, spooned it over salads, or just eaten it with tortilla chips like it’s the main event. It’s a crowd-pleaser because it balances sweet, smoky, and zesty flavors without being too spicy—unless you’re like me and slip in an extra jalapeño for fun.

The key step is roasting the peppers and lightly charring the corn. Don’t skip this—it’s where the magic happens. You’ll want that deep smoky flavor that makes the salsa taste like it came off a real grill, even if you’re just using a cast-iron skillet indoors. A couple minutes of patience and restraint (letting the corn sit instead of stirring constantly) makes all the difference.

And here’s the secret: this salsa actually gets better after a short nap in the fridge. The lime juice and cilantro mingle with the corn and peppers, making everything taste brighter and more cohesive. So if you’re meal prepping, make it ahead—you’ll be rewarded with even more flavor the next day.

Ingredients

🍽️ Servings: ~12 (about 3 cups) • 🔥 Calories/Serving: ~60

4 cups corn kernels (frozen, thawed, or fresh)
1 poblano pepper
1 jalapeño pepper (remove seeds for mild, keep them for heat)
½ red onion, finely diced
½ cup fresh cilantro, chopped
Juice of 2 limes
½ tsp salt (or to taste)

Steps

Step 1

Place poblano and jalapeño directly under the oven broiler or over a gas flame. Cook, turning occasionally, until skins are blackened all over (about 5–8 minutes).

Step 2

Transfer hot peppers to a bowl and cover with a plate. Let steam for 5 minutes, which makes peeling easier.

Step 3

Peel off the charred skins, remove stems and seeds, and finely dice the roasted peppers.

Step 4

Heat a large skillet or grill pan over high heat until very hot. Add corn in a single layer (no oil needed).

Step 5

Let the corn sit undisturbed for 2 minutes until you see brown char marks, then stir and repeat until lightly roasted in spots (about 6–8 minutes total).

Step 6

In a large mixing bowl, combine charred corn, roasted peppers, red onion, cilantro, and lime juice. Toss well.

Step 7

Taste and season with salt, adjusting lime or cilantro to your preference.

Step 8

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Make it your own!

🌶️ Extra spicy
Leave the jalapeño seeds in or add a second pepper.
🌽 Double the smokiness
Use grilled corn on the cob, then slice off the kernels.
🥭 Sweet & tropical
Add diced mango or pineapple for a fresh fruity twist.
🥒 Cool & crisp
Stir in some diced cucumber for extra crunch.