Copycat Chipotle’s Corn Salsa - Making Thyme for Health (2024)

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Copycat Chipotle Ingredients: Directions: Keep in Touch Post navigation 57 comments Becky @ Olives n Wine — June 29, 2015 @ 6:26 am Reply Yassssssssss. You are speaking to this dirty little Chipotle lover’s soul. This looks like perfection and EXACTLY like Chipotle’s version. But with everything you mentioned in this post, I can’t wrap my head around the fact that Brandon DOES NOT HAVE A CELL PHONE. How does he exist?! He will probably be the only one of our generation to still have his vision at age 60 because of it, LOL. Sarah — June 29, 2015 @ 8:32 am Reply It’s funny you say that because he actually just started having problems with his eyesight! Maybe staring at our phones is actually helping? ;) Liz @ I Heart Vegetables — June 29, 2015 @ 6:36 am Reply OMG YES! This is probably my favorite part of Chipotle (ok, maybe except for the guacamole, haha) so I can’t wait to try this at home!!! Thank you for sharing! Sarah — June 29, 2015 @ 8:32 am Reply I need to make the guacamole too! Julia — June 29, 2015 @ 6:58 am Reply Reckon I’d do as you do and make this salsa a meal on its own. I’m seriously envisioning myself eating it over the sink in the comfort of my own solitude. But in a burrito would be magnificent, too. I’m pretty obsessed with Chipotle (or as I like to call it, Chipoddle)…and I have to admit, I’m happy they’re sweeping through the nation. I had only eaten Chipotle in Arizona, but Reno got one installed about a year ago (hazaaaaah!). Thanks for bringing the Chipoddle to my kitchen! Sarah — June 29, 2015 @ 8:33 am Reply They’re about to open a second one right around the corner from me and I’m definitely not complaining. :) Ashley @ A Lady Goes West — June 29, 2015 @ 7:18 am Reply Brandon doesn’t have a cell phone? Would love to comment on this delicious recipe, but I can’t. For real? hahhah And yes, I use my mini-computer to pass the time in every line I ever stand in. :) Sarah — June 29, 2015 @ 8:34 am Reply Have I not told you that? Yes, I think he’s the only person left in the country without one! Suzanne @Life is a Mix — June 29, 2015 @ 7:37 am Reply This paired with a knock off of their cilantro lime rice would be heaven in a bowl. Or lunch for me tomorrow! I am totally heading to the store for the ingredients like, now!! Laur — June 29, 2015 @ 8:43 am Reply As long as you have your pinky out, you’re totally keeping it classy. ;) Love Chipotle. I order online for pick-up! You can skip the entire line and go straight to the register. No data usage needed haha! Ashley — June 29, 2015 @ 11:09 am Reply Yes yes yes!!! I can never ever have too much salsa in my life … and chips of course! :) This looks sooo good!haha oh gosh I always whip out my phone whenever I’m waiting anywhere! It’s so hard not to! Rebecca @ Strength and Sunshine — June 29, 2015 @ 11:53 am Reply Well I’ve never had Chipotle, but this looks fantastic so I don’t think I need to ;) Nicole @ Foodie Loves Fitness — June 29, 2015 @ 12:21 pm Reply Oooh yum! My hubby is obsessed with Chipotle too. I like it as well, but maybe not as much as him! And I’m the same way about not speaking up when someone jips me of corn salsa or whatever else — I even made it a New Year’s resolution a few years ago to speak up more and not be too nice when it comes to stuff like that haaaa! So now I’ll sometimes say something in situations like that, but I say ‘thank you’ at least three times and smile a lot when making the pain in the butt request :) hehehe Hannah @ CleanEatingVeggieGirl — June 29, 2015 @ 1:42 pm Reply Corn salsa is SO good… especially with some guac on there too! ;) Izzy — June 29, 2015 @ 2:40 pm Reply This is hilarious because A. we ate at Chipotle twice last week! B. when I told my husband it was really busy he asked me if everyone in line just had their faces in their phones and C. I was so mad because they forgot to put the corn salsa on my burrito bowl! It is one of my favorite things there! And yes, we eat there way too much :) Kelly @ Kelly Runs for Food — June 29, 2015 @ 3:47 pm Reply That’s crazy Brandon doesn’t have a cell phone! Once I got a smart phone I can never go back. I’ll never be lost or bored again!This salsa looks so freakin’ good. I’m definitely saving this one! Maryea {Happy Healthy Mama} — June 29, 2015 @ 6:46 pm Reply Love this! I’m so happy you took the time to recreate this recipe. On my list to try! Kelly @ Hidden Fruits and Veggies — June 30, 2015 @ 4:39 am Reply You shouldn’t have mentioned the cell phone thing — instant distraction for every rational person! Josh’s dad doesn’t have one and a 50 yr old man without a cell phone is hard enough to grasp, but someone in their 20s I just can’t even imagine. But anyway, this corn salsa sounds tassstty. I’ve only actually had Chipotle 3 times, but I remember the corn salsa being pretty jammin. I totally would’ve asked for more if they stiffed me on it. Kelly @ Inspired Edibles — June 30, 2015 @ 9:38 am Reply Right you are. I held out until just two years ago to get my first live/connected cell phone – before that I only had text capacity (I don’t call myself a luddite for nothing :) but it sure is nice to feel like you are using time productively while waiting, I get it. I have never eaten at Chipotle! You’ve got me all excited about this recipe because we are every bit the dirty chipotle lovers you describe – heeheeh. Cannot wait to try this! I have a feeling your homespun version is even better than your inspiration :) Cailee — June 30, 2015 @ 9:48 am Reply Ahhh!! This looks amazing!! Chipotle lover rejoice :) :) Medha@ Whisk & Shout — June 30, 2015 @ 10:44 am Reply Yummmm! I am a dirty Chipotle lover and I cannot lie. The corn salsa is my fave and I’m so glad you posted this! Harriet Emily — June 30, 2015 @ 2:12 pm Reply Mmmm, what a beautiful and refreshing dish, Sarah! I love corn salsa! This looks sooo good, and perfect for summer. Yummm!!!! Ashley @ Coffee Cake and Cardio — July 2, 2015 @ 12:41 pm Reply Oh. My. Goodness!! I love this salsa! Can’t wait to try your recipe! Pingback: Go Vegan For A Day | Birthday Wishlist Pingback: Vegan Roasted Poblano Corn Chowder - Making Thyme for Health Alicia — September 19, 2016 @ 7:15 pm Reply Thank you!! Just made the recipe and am waiting to serve it with a taco bar tomorrow night!Note to others: definitely use the gloves when peeling the poblano peppers! I skipped that step and regret it as my fingers are burning from spicy oil! Oops :) Rating: 5 Sarah — September 19, 2016 @ 8:33 pm Reply Oh no! I’m sorry your fingers are burning, Alicia. I’ve had that happen to me before too. It should go away by tomorrow, hopefully! Sara O — January 8, 2017 @ 3:41 am Reply Thank You! I am pregnant and living in Korea and I am desperate for Chipotle! This recipe looks perfect. Thank you for putting the time and effort into figuring out the secret for people like me who can’t get a fix. (I’m trying to get my mom to bring me a frozen chipotle burrito on the plane next week.) Sarah — January 8, 2017 @ 8:19 am Reply I feel for you, Sara! They need to get a Chipotle in Korea!! :) Pingback: 150 Copycat Recipes - Prudent Penny Pincher Pingback: 7 Copycat Chipotle Recipes With Normal Portions So You Aren't Too Stuffed - Fresh Press World News Pingback: Week 13 – Total Elimination Diet – The Mommyhood Experiment Karissa — June 15, 2017 @ 8:25 am Reply This is absolutely DELICIOUS! My husband devoured it and asked for more! Thank you for sharing! Rating: 5 Sarah — June 15, 2017 @ 5:48 pm Reply I’m so glad you both enjoyed it! Thanks Karissa! Pingback: Healthy Zucchini Corn Fritters - Making Thyme for Health Pingback: Week 15 – Total Elimination Diet – The Mommyhood Experiment David Dixon — August 3, 2017 @ 3:26 am Reply So the fresh or frozen corn is uncooked? Sarah — August 3, 2017 @ 12:26 pm Reply Hi David! I’ve found that frozen corn doesn’t need to be cooked, just thawed/rinsed with warm water. You can also make it with raw fresh corn but it might benefit from a light steaming first. Just depends on what you prefer. Either way works! Pingback: Roasted Potato Burrito Bowls - Making Thyme for Health Pingback: Meal Plan - Week 2 - The Holliday Collective Pingback: Weekend + Links – Down the Rabbit Hole Sonda — May 11, 2018 @ 2:15 pm Reply Question: my daughter and I love the corn salsa, but we do not like “hot” anything. There is always a piece or two of hot pepper that we pull out before getting too far into it! LOL!!! I know jalapeno pepper is hot. Is the Poblano pepper also hot? Sarah — May 11, 2018 @ 5:30 pm Reply I personally find poblano peppers to be very mild, but everyone has difference tastebuds and tolerances.If you’ve had Chipotle’s corn salsa and don’t find it to be spicy then you will be fine with this recipe. It’s virtually the same exact ingredients! Pingback: 12 Easy Vegan Fourth of July Recipes - Making Thyme for Health Amanda — September 29, 2018 @ 4:35 pm Reply Have you ever tried canning this? Sarah — September 30, 2018 @ 5:06 pm Reply Hi Amanda! I haven’t and unfortunately I don’t have experience with canning. Sorry I can’t be of more help! Shannon — January 6, 2019 @ 4:10 pm Reply Thank you for sharing this recipe. I’ve made it several times. I have used too much cilantro in it, my fault not paying heed to the recipe. I also usually add a can of washed black beans to it to make it a truly hearty side dish. To the poster who asked about canning. I do not can. However, I’ve made a double batch and frozen it in smaller containers. Sarah — January 6, 2019 @ 4:55 pm Reply That’s so helpful! Thank you for sharing! :) Pingback: 150 Best Copycat Recipes - Prudent Penny Pincher Pingback: The Ultimate Corn Guide: Grow, Harvest, Cook & Preserve | An Oregon Cottage Pingback: Copycat Chipotle Chicken Recipe (VIDEO) - My Crazy Good Life Cheryl O'Sullivan — March 3, 2020 @ 10:55 am Reply I made your Chipotle chicken, cilantro lime rice, guac, black beans and corn salsa last night. My husband ate 2 bowls! It was delicious and just like Chipotle! Our Chipotle’s are 30-40 miles from our house and its a hassle to get there but I will when I’m dying for a chicken bowl. These recipes were a god send. Now I can just make my own when I have a craving.Thank you for posting these!! Rating: 5 Pingback: 57 best Copycat Recipes – best 20 tips Jay — December 29, 2020 @ 2:32 am Reply Thank you for making a copycat Chipotle recipe! I prefer corn salsa over traditional tomato salsa, and your recipe has the taste spot on. I shared this with a friend and she loved it as well. I put this on quesadillas, to mix in with leafy greens for a salad, and with some cilantro rice and beans for a homemade Chipotle bowl. Definitely would make again! Rating: 5 C baker — March 15, 2022 @ 4:11 pm Reply You should say “cheated”, not “jipped” or “gypped”. Gypsy and related words are slurs. Pingback: Delicious Copycat Recipes - A Little Craft In Your Day Pingback: Chipotle Corn Salsa Recipe - A Flavorful Guide Leave a Reply Leave a Reply

Dairy-free, Gluten-free, Grain-Free, Nut-free, Soy-free, Sugar-Free, Vegan 57

Alright you dirty little Chipotle lovers. This one’s for you.

And me too because, who I am kidding, I’m just as obsessed as you are.

It doesn’t matter if there’s line wrapping half way around the restaurant, you can bet I’m going stand there and wait for my burrito bowl. As long as I’ve got my email and social media accounts to distract me then it’s all good. I just wish they had free wifi so I didn’t have to use up all of my data. #firstworldproblems

What’s really funny is when I send Brandon on our weekly Chipotle run, he always comes back complaining about how long the line was and how everyone around him has their face glued to their phones.

Psshh, you know if he had actually had a cell phone he’d be doing the same exact thing. It’s hard to resist when you’ve basically got a hand sized computer in your pocket, am I right?

But I digress. We’re here to talk about corn salsa and if anyone knows how to make a killer one, it’s Chipotle. The last time I went, the girl at the end of the line jipped me on my corn salsa and it practicallyruined my entire night.

Sure, I could have spoke up and said something to her but honestly I feel bad enough just being there. They work their asses off, the last thing they need is some skinny bitch complaining about her corn salsa.

So I decided to do some extensive research (aka look on their website) to debunk the mystery of their recipe so that I could make my own at home. Now, there are a few key ingredients and, in my opinion, the most important of those is a roasted poblano pepper.

You can grill it on the barbecue or broil it in the oven for about 5-6 minutes on each side, but whatever you do, don’t leave it out. It gives the salsa a nice rich, savory flavor. Mmm…

So after you’ve roasted it, you place it in a bowl and cover it for about 15 minute to let it “sweat”. Then you peel the skin off (wearing gloves!), chop that bad boy up and add it to the salsa.

Okay, now that we’ve got that out of the way, the second trick is to use a blend of fresh citrus juices that includes both lime AND lemon.

Using both creates a nice little complexity of tartness for the taste buds. :)

Pair that with sweet white corn, red onion, jalapeno pepper, fresh cilantro, and a BIG pinch of sea salt and you’ve got yourself the best corn salsa there ever was.

You can put on your burritos, tacos, nachos, and whatever elseos, OR you can just do what I do and eat it straight from the bowl with a spoon. I like to keep it classy.

Copycat Chipotle

Yield: 3-4 cups

Prep Time: 15

Cook Time: 15

Total Time: 30

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5 / 5(4 Reviews)

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Ingredients:

16 ounces white sweet corn, fresh or frozen and defrosted
1 large poblano pepper + 1 teaspoon high heat oil
1 small red onion (approx. 3/4 cup)
1 jalapeno pepper
1/2 cup fresh cilantro
juice of 2 limes + 1 lemon (approx. 1/2 cup)
large pinch sea salt

Directions:

Start by lining a cookie sheet with tinfoil and then set the oven to broil. Using your hands, coat the poblano pepper with the oil and place on the cookie sheet. Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn. Once both sides are brown, remove from the oven and set aside in a large bowl. Cover the bowl and allow the pepper to sit for 15 minutes.

Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.

Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off. Next cut off the top and slice the flesh away from the core. Finely chop the pepper and place it in the bowl with the corn.

Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste test and add more salt if needed.

Serve immediately or store in the refrigerator for up 4 days.

Inspired by Chipotle’s Corn Salsa Recipe

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!