Sweet Corn Salsa, Chipotle’s Style

Go-to topping at Chipotle? Roasted chile corn salsa.

Like most Chipotle fans, I have a standard go-to order: fajita chicken bowl with cilantro lime rice, fajita veggies, black beans, pico de gallo, sweet corn salsa and chopped romaine. Sometimes cheese and a little sour cream. And by sometimes, I mean always. I’ve been ordering the same thing since I can remember. There’s something magical about Chipotle’s sweet corn salsa. It’s a satisfying combo of sweet corn and smoky charred poblanos, zesty lime juice and fresh cilantro. And if you happened to get a jalapeño seed, you’ll know it.

There was a time when the only chance I could get my hands on sweet corn salsa was when I was on my lunch break and I was dining at Chipotle. Until one day I decided to make it at home for myself and I haven’t looked back since.

There’s simply something about this salsa that is completely addicting. I blame salty lime tortilla chips.

Here is what you’ll need to make Chipotle’s Sweet Corn Salsa:

• poblano peppers – Adds smoky and earthy flavor.
• olive oil spray – Or substitute with avocado oil spray.
• frozen sweet corn (thawed) – It’s not sweet corn salsa without it!
• red onion – Soaking onions in ice water removes a lot of the bite. You still get onion flavor but it’s mellowed out considerably.
• jalapeño peppers – Remove the seeds and ribs for less heat.
• cilantro – Lends a pop of bright herbaceous freshness.
• lime juice – Adds acidity and will enhance the flavors in the guacamole.
• sugar – Lends a touch of sweetness.
• kosher salt – Enhances the flavors of the salsa.
• corn tortilla chips – For serving. 

First, preheat your broiler on high. Next, place 2 poblanos on a foiled lined sheet pan. Spray both sides lightly with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turning halfway through. Watch carefully! Then use tongs to transfer the peppers to a small bowl and cover with plastic wrap. Allow these to sit for a few minutes while you prep the remaining ingredients.

Next, once the peppers are safe to handle, remove the charred skin, seeds and stems. Slice them into strips and then dice.

In a large bowl, add 2 (16 ounce) bags thawed (frozen) sweet corn, the chopped poblanos, 1 medium diced red onion, 2 medium jalapeño (seeded and diced small – keep seeds and ribs for more heat) and 1 bunch cilantro (about 1/2 to 2/3 cup chopped).

Side Note: You can use whatever corn you want, steamed, thawed or grilled! Truly, whatever works – maybe only not canned corn.

Give it a short toss before adding 1 teaspoon sugar and 3/4 teaspoon kosher salt.

Lastly, squeeze the juice from 2 limes. The sugar ups the sweetness, but it’s nothing crazy. And use juicy limes.

Then give it one last stir before serving. Or refrigerate until you’re ready.

Scoop it out with tortilla chips or have it with nachos, in tacos or in these chipotle chicken fajita rice bowls! Either way it’s going to be a hit. Promise.

What To Serve With Sweet Corn Salsa:

• tortilla chips
• enchiladas
• tacos
• nachos
• fajita bowls

Click Here For More Salsa Recipes!

Enjoy! And if you give this Chipotle’s Sweet Corn Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!