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Chipolte-style corn salsa in a big metal bowl on a wooden cutting board

Chipotle-Style Corn Salsa

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Chipotle-Style Corn Salsa is super refreshing & simple to make. I love its zesty flavor. The roasted Poblano pepper gives it earthy vibes. This is great for tortilla chips, tacos, burritos, salads, and bowls. I enjoy Chipotle. It’s so easy to get a delicious vegan bowl or burrito there. I also love making Chipotle’s Official Guac at home.

Citrus & Salt

I recommend tasting the end result and adding more lime or lemon juice & salt. It kind of depends on what you are eating with this. Is the guac already lime-forward? Does the chili powder in the Vegan Cauliflower Walnut Taco Meat bring the salt? Would adding more citrus be a nice contrast to the spiciness of the Easy Vegan Nacho Cheese Queso that you blended with extra Chipotles in Adobo? I like to make this more zesty, but I also like to get meta about what’s on my table.

Let’s Make Chipotle-Style Corn Salsa

Ingredients for Chipotle-Style Corn Salsa
Ingredients for Chipotle-Style Corn Salsa

Turn the oven on broil.

Place a piece of foil larger than the 2 poblano pepper halves on a baking sheet or roasting pan.

Halved Poblano pepper, seeds & ribs removed for Chipotle-Style Corn Salsa
Halved Poblano pepper, seeds & ribs removed

Brush or coat (using hands is fine) the poblano pepper halves with the oil and place cut-side-down (skin-side-up) on the foil on the sheet.

Brushing oil onto Poblano pepper Chipotle-Style Corn Salsa
Brushing oil onto the Poblano pepper

Broil the pepper in the oven for around 5 – 7 minutes, checking to make sure it doesn’t burn. Once it’s dark brown and blistery, remove from oven and place the halves, skin-side-up in a in a large bowl.

Broiling the Poblano pepper for Chipotle-Style Corn Salsa
Broiling the Poblano pepper

Cover the bowl with a plate and allow the pepper to steam for 15 minutes. Conversely, place the pepper halves skin-side-up in a brown paper bag and close it, allowing the pepper halves to steam for 15 minutes.

Put the thawed or mostly thawed corn in a big bowl. If are using fresh, put the kernels in a big bowl.

Fire-roasted Frozen Corn in a big bowl for Chipotle-Style Corn Salsa
Fire-roasted Frozen Corn in a big bowl

While the poblano pepper is steaming, finely dice the the red onion & jalapeño pepper. I wear goggles when I chop the onion and I wear food gloves to avoid jalapeño hand.

Wearing food gloves when prepping jalapeño for Chipotle-Style Corn Salsa
Wearing food gloves when prepping jalapeño
Using the non-blade side of the ceramic knife to transfer chopped ingredients for Chipotle-Style Corn Salsa into the bowl. This helps keep the blade sharp.
Using the non-blade side of the ceramic knife to transfer chopped ingredients into the bowl. This helps keep the blade sharp.

Do a nice medium chop on the cilantro or cut it with kitchen shears.

chopped cilantro on a wooden cutting board for Chipotle-Style Corn Salsa
Chopped cilantro

If you really hate dicing, you could pulse the red onion and jalapeño in your food processor. Cilantro is more delicate, since this is not a pesto I’d avoid placing it in the food processor. Add it all to the bowl.

Juice the limes and lemon if you already haven’t. If it takes you longer than to 15 minutes to prep, don’t sweat it, let the poblanos steam longer, if needed.

Juicing lemons and limes with a small hand juicer for Chipotle-Style Corn Salsa
Juicing lemons and limes with a small hand juicer

Peel the poblanos

Once the poblano pepper halves have cooled enough to peel, pull the outer layer of skin off.

Finely chop the poblano pepper halves pepper and place it in the bowl with the corn.

Pour lemon & lime juice into the bowl along with the sea salt and stir until combined. Add fresh ground black pepper and more lime or lemon juice & salt if desired.

Chilling before serving is recommended, but not required. If you used partially thawed frozen corn, chilling may not be all that important.

Chipotle-style corn salsa
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5 from 2 votes

Chipotle-Style Corn Salsa

Chipotle-Style Corn Salsa is super refreshing & simple to make. I love its zesty flavor. The roasted Poblano pepper gives it earthy vibes. This is great for tortilla chips, tacos, burritos, salads, and bowls.
Course Appetizer, Dip, Sauce, Sides
Cuisine American, California, Fusion, Mexican, midwestern
Keyword Cool, gluten-free, low oil, make-ahead
Prep Time 5 minutes
Cook Time 5 minutes
Prep time varies, more time if chilling 15 minutes
Total Time 25 minutes
Servings 8 servings of approximately 1/2 cup
Calories 75kcal

Equipment

  • baking sheet
  • Piece of foil
  • knife
  • cutting board
  • Big bowl

Ingredients

  • 16 ounces yellow, golden, sweet or fire roasted corn, fresh or frozen & defrosted; "super sweet" not recommended
  • 1 large poblano pepper halved; stems and seed removed
  • 1 teaspoon high smoke point oil like avocado or non-virgin olive oil for roasting the poblano pepper
  • 3/4 cup red onion diced 1 small red onion
  • 1 jalapeño pepper seeds & ribs removed
  • 1/2 cup fresh cilantro
  • 3 – 4 TBSPs lime juice juice of 2 limes, more to taste
  • 3 – 4 TBSPs lemon juice juice of 1 lemon, more to taste
  • 1/4 teaspoon sea salt more to taste
  • fresh ground black pepper optional

Instructions

  • Turn the oven on broil. Place a piece of foil larger than the 2 poblano pepper halves on a baking sheet or roasting pan. Brush or coat (using hands is fine) the poblano pepper halves with the oil and place cut-side-down (skin-side-up) on the foil on the sheet. Broil the pepper in the oven for around 5 – 7 minutes, checking to make sure it doesn’t burn. Once it's dark brown and blistery, remove from oven and place the halves, skin-side-up in a in a large bowl. Cover the bowl with a plate and allow the pepper to steam for 15 minutes. Conversely, place the pepper halves skin-side-up in a brown paper bag and close it, allowing the pepper halves to steam for 15 minutes.
  • Put the thawed or mostly thawed corn in a big bowl. If are using fresh, put the kernels in a big bowl.
  • While the poblano pepper is steaming, finely dice the the red onion & jalapeño pepper. I wear goggles when I chop the onion and I wear food gloves to avoid jalapeño hand. Do a nice medium chop on the cilantro or cut it with kitchen shears. If you really hate dicing, you could pulse the red onion and jalapeño in your food processor. Cilantro is more delicate, since this is not a pesto I'd avoid placing it in the food processor. Add it all to the bowl.
  • Juice the limes and lemon if you already haven't. If it takes you longer than to 15 minutes to prep, don't sweat it, let the poblanos steam longer, if needed.
  • Once the poblano pepper halves have cooled enough to peel, pull the outer layer of skin off. Finely chop the poblano pepper halves pepper and place it in the bowl with the corn.
  • Pour lemon & lime juice into the bowl along with the sea salt and stir until combined. Add fresh ground black pepper and more lime or lemon juice & salt if desired.
  • Chilling before serving is recommended, but not required. If you used partially thawed frozen corn, chilling may not be all that important.

Notes

Nutrition Information is approximate. 

Citrus & Salt

I recommend tasting the end result and adding more lime or lemon juice & salt. It kind of depends on what you are eating with this. Is the guac already lime-forward? Does the chili powder in the Vegan Cauliflower Walnut Taco Meat bring the salt? Would adding more citrus be a nice contrast to the spiciness of the Easy Vegan Nacho Cheese Queso that you blended with extra Chipotles in Adobo? I like to make this more zesty, but I also like to get meta about what’s on my table.
www.planttestkitchen.com

Nutrition

Serving: 8of ~1/2 cup | Calories: 75kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 75mg | Potassium: 210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 298IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 1mg


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Did You Make Chipotle-Style Corn Salsa?

Did you have tacos, bowls, salads, burritos, or maybe chips & dip? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.

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