Copycat Chipotle Corn Salsa

Course Appetizer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 -4 cups
Author Sheri Brockman


  • 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


  1. Start by lining a cookie sheet with tinfoil and then set the oven to broil.
  2. Using your hands, coat the poblano pepper with the oil and place on the cookie sheet.
  3. 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.
  4. 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.
  5. 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.
  6. Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off.
  7. Next cut off the top and slice the flesh away from the core.
  8. Finely chop the pepper and place it in the bowl with the corn.
  9. Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined.
  10. Taste test and add more salt if needed.
  11. Serve immediately or store in the refrigerator for up 4 days.