• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Scrumptious
  • Quick and Easy
  • Courses
  • Desserts
  • Recipe Index
  • Contact
menu icon
go to homepage
  • Quick and Easy
  • Courses
  • Desserts
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Quick and Easy
    • Courses
    • Desserts
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sides and Drinks

    Roasted Chili Corn Salsa

    Published: Aug 11, 2021 · Modified: Jun 2, 2022 by Andrea · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe
    Bowl of roasted chili corn salsa.

    Roasted Chili Corn Salsa is a delicious sweet, medium spicy, copycat recipe from chipotle. It's quick, easy, and refreshing and made with simple ingredients. This flavor bursting vegetarian summer dip will be a show stopper side dish at your next get together!

    Corn salad in a bowl ready to be served.

    This easy roasted corn salsa is the perfect side for taco Tuesday and warm summer bbqs. This copycat chipotle corn recipe, as seen on tiktok, makes a perfect dip for tortilla chips, or put it in your favorite tacos. This comes together easily because it is dairy free and doesn't use any mayo!

    Be sure to check out our other summer inspired, veggie packed recipes like our

    Taco Stuffed Peppers, or Broccoli Salad With Sweet Vinaigrette.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Recipe

    Ingredients

    Bowls of ingredients for roasted chili corn salsa.
    • Yellow Corn - Thawed frozen corn works perfect for this recipe and is easy to have on hand!
    • Poblano Pepper - Roasted
    • Jalapeño Pepper
    • Purple Onion
    • Cilantro
    • Lime Juice
    • Lemon Juice
    • Cumin
    • Salt

    See recipe card for quantities.

    Instructions

    Roasted poblano pepper on a baking sheet.
    1. Roast the poblano pepper either in the oven or the air fryer. You want the outside of the pepper to look dark and bubble, almost as if it were burned.
    Diced roasted poblano pepper.

    2. Cool the pepper. Once cooled, dice the pepper into small pieces. Set aside until ready to assemble.

    Assembling corn salsa starting with corn, peppers, onion, and cilantro.

    3. In a medium sized bowl add corn, diced peppers, onion, and cilantro. Make sure to thaw the corn previous to assembling. You can do this by setting the corn out 30 minutes prior to assembling or putting in a colander and running water on it.

    Adding cumin, salt, lemon, and lime juice to mixture.

    4.Add salt, cumin, lemon and lime juice to the mixing bowl.

    Mixing all the ingredients for roasted chili corn salsa together in a mixing bowl.

    5. Mix well until ingredients are evenly distributed.

    Bowl of copycat chipotle corn salad.

    6. Place in a serving dish to be used as a dip or top your burritos or tacos.

    Hint: Don't have time to roast the poblano pepper? Simply dice the peppers raw and mix in the salsa. It will still have a delicious flavor and will come together quickly.

    Substitutions

    • Fresh Corn- instead of frozen corn use fresh corn.
    • Canned Corn - instead of using frozen corn, use canned corn. Drain well, the corn will be a different texture than frozen corn.
    • Fresh Poblano - don't have time to roast the poblano peppers? Dice the fresh poblano and add as you would the diced jalapeño?

    Variations

    • Spicy Roasted Chili Corn Salsa - This recipe is intended to be medium spicy but if you want it even hotter, add an extra jalapeño, or ¼ teaspoon chili powder.
    • Queso Fresco- add some fresh cheese to this sweet corn salad. Crumble the queso fresco and add ¼-1/3 cup to the mixture.
    • Without Cilantro- Some people are not fans of cilantro! This recipe can be easily made without using cilantro.
    • NOT Spicy! Don't like the heat? Use bell pepper instead of jalapeno and poblano peppers.
    • Black Beans - Add black beans for added protein. Open a can of black beans, rinse and drain. Add to the mixture and mix well.

    Equipment

    • Medium Sized Mixing Bowl
    • Mixing Spoon
    • Baking Sheet or Air fryer - for roasting the poblano pepper.

    Storage

    Store mixed salsa in an airtight container for 3-4 days. Juices may settle to the bottom of the bowl so before serving, make sure to thoroughly mix again.

    Do not freeze, the texture of the vegetables will change if frozen.

    Top tip

    Using frozen corn makes for a really easy go-to side dish with staples you have in the kitchen. Fresh corn will give it a fun fresh taste but frozen corn will be delicious as well. Make sure to thaw the corn before using. If you are in a pinch, place the frozen corn in a colander and run water over the corn to help thaw more quickly. Otherwise, set frozen corn to thaw on the counter 30 minutes prior to assembling.

    Bowl of roasted chili corn salad.

    Recipe

    Close up of a bowl of corn, jalapeño, and onion in a bowl.

    Roasted Chili Corn Salsa

    Andrea
    Roasted Chili Corn Salsa is the best copycat chipotle recipe with easy ingredients. This medium spicy side dish is made with a poblano peppers, corn and a splash of lime. 
    Prevent your screen from going dark
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    0 mins
    Total Time 20 mins
    Servings 4 servings
    Calories/serving 98 kcal

    Equipment

    • Mixing Bowl
    • sheet pan
    • Sharp Knife
    • Cutting Board

    Ingredients
     

    • 12 oz. frozen Corn about 2 ¼ cup
    • ¼ cup cilantro diced
    • ⅓ cup purple onion diced
    • 1 jalapeno pepper diced
    • 1 roasted poblano pepper diced
    • 1 tablespoon lime juice
    • 1 tablespoon lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon cumin

    Instructions
     

    • Place the poblano pepper on a baking sheet and broil in the oven until the pepper begins to blister. Or use the air fryer. Air fry at 390*F for about 5 minutes or until the pepper begins to darken and blister. Set aside and cool.
    • Dice the jalapeno (removing the seeds), purple onion, cilantro, and roasted poblano peppers. 
    • In a medium size mixing bowl, add thawed corn, and diced vegetables.
    • Add salt, cumin, lemon, and lime juice to the mixing bowl. 
    • Mix well until thoroughly mixed. 
    • Serve immediately or refrigerate for up to 4 days in an air tight container. 

    Notes

    1. You don't have to roast the poblano pepper if you are in a time crunch. It will still taste delicious!

    Nutrition

    Serving: 1cupCalories: 98kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 297mgPotassium: 346mgFiber: 3gSugar: 2gVitamin A: 223IUVitamin C: 38mgCalcium: 13mgIron: 1mg
    Tried this recipe?Let us know how it was in the comments below
    Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
    Spread the love

    More Sides and Drink Recipes

    • Deviled Strawberries (Cheesecake Stuffed Strawberries)
    • Frozen Chicken Nuggets Air Fryer
    • Oat Milk Hot Chocolate
    • Peppermint Syrup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Hannah

      August 25, 2021 at 1:16 pm

      5 stars
      One of my go-to snacks and side dishes, especially in the summer. It’s so fresh and delicious.

      Reply
    2. Andrea W.

      August 25, 2021 at 4:08 pm

      5 stars
      Such a delicious and refreshing summer side dish, but it is so good it ends up being a full meal for me ..or even more 😆

      Reply
    3. Katie

      August 25, 2021 at 4:24 pm

      5 stars
      Sooo good!

      Reply
    4. Katie Hoyt

      October 18, 2021 at 2:51 am

      5 stars
      So easy and quick! It's the perfect snack, and I have been using it for parties or odd midnight cravings. I added extra lime, because I am a lime fiend.

      Reply
    5. Hannah Williams

      December 06, 2021 at 4:55 pm

      5 stars
      Looks so good! Excited to try it

      Reply
    6. Briana Winegardner

      January 08, 2022 at 2:22 pm

      5 stars
      I loved this recipe! I made it last night and my fiancé loved it. We loved how light and fresh it tasted. I wasn’t sure how the flavors would go together but it was so good!

      Reply

    Primary Sidebar

    nicole and andrea

    Hi, we are Nicole and Andrea! As busy moms our favorite meals are easy, healthy and delicious. While we love eating nutritious meals, we also strongly believe in moderating them with yummy desserts! We love hiking, going to the beach and doing Spartans.

    More about us →

    Trending

    • How To Thicken Chili
    • Paula Deen Green Bean Casserole
    • Best Rattlesnake Pasta
    • Easy Homemade Baguette Recipe
    • Deviled Strawberries (Cheesecake Stuffed Strawberries)
    • Gigi Hadid Pasta (Spicy Vodka Pasta)
    • Edible Brownie Batter
    • Oreo Cheesecake Cookies

    Recent

    • The Best Baked Churro Chips
    • Five Cheese Marinara
    • Chocolate Rice Krispie Treats
    • Snickerdoodles without Cream of Tartar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Browse Recipes

    All recipes

    Contact

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Simply Scrumptious Eats