Copycat Chipotle Corn Salsa

As we all know, Chipotle has many toppings we love to load our bowl up with. If you can't get enough of the corn salsa (and find yourself asking for a second scoop), this is the copycat recipe for you. Loaded with sweet corn, red onion, cilantro, jalapeño and citrus juice, it’s delicious served completely on its own with some chips, or if you’re looking for the full bowl, make your own with our copycat Chipotle chicken and all your favorite toppings.

Ingredients and variations:
— The corn. While Chipotle uses frozen corn, feel free to substitute canned corn or fresh. Just make sure you rinse and drain properly if using canned! If you’re using fresh corn, check out guide on how to boil corn on the cob. After boiling, when the corn is cool enough to handle, cut it off the cob and transfer to a large bowl. Want grilled corn? Check out our grilled corn salsa.
— Make it mild. Substitute bell peppers (raw or roasted) for the jalapeños if you want to cut out the spice.
— Not a cilantro fan? We've found that basil + corn makes an exceptional combination, but parsley, scallions, or chives would all be delicious instead.
— The poblano chiles. Traditionally Chipotle adds roasted poblano chiles to their recipe. We decided to keep it simple with just jalapeños. But if you’re wanting some extra spice and a slight smoky flavor, feel free to add! Roast the chiles over a gas flame or in the oven. Place them in a glass or metal bowl and cover the bowl with plastic wrap. Let steam at least 10 minutes. After 10 minutes, you should be able to gently peel the blistered skin from the chile. Dice and add to bowl!
— Bump up the heat. If you do like this salsa with an extra kick, add an additional jalapeño, or keep the seeds in for a super-spicy corn salsa.

Other ways to serve.
This salsa goes great with just about anything from our blackened tilapia to our chicken enchilada casserole. Like Chipotle’s corn salsa, this version goes great in tacos, burritos (or burrito bowls), and quesadillas.

Can I make this salsa in advance?
Yes! You can make this salsa up to 3 days in advance—just hold off on the cilantro until you're ready to serve. Store in an airtight container in your fridge to keep it fresh.

Have you made this yet? Let us know how it went in the comments below!