This Copycat Chipotle Corn Salsa is EXACTLY like the real thing! Vegan + Gluten Free + Oil-Free + EASY! The secret ingredient to its authentic Chipotle Mexican Grill taste is the roasted poblano pepper!
We eat LOTS of Mexican food.Β I am on a constant mission to recreate the entire (meatless) Chipotle menu.Β I recently conquered the Sofritas π If you love Chipotle, you absolutely must try those sofritas.Β They are amazingΒ layered on nachos with Vegan Jalapeno Queso + this corn salsa!!!!
This Copycat Chipotle Corn Salsa Is …
Vibrant colored with sweet yellow corn+ bright red onion, aromatic with fresh cilantro, tangy with lemon juices, just spicy enough with finely diced jalapeno peppers, how could it get any better? It does …
To give this corn salsa an authentic flavor, I added a secret ingredient … a poblano pepper roasted to perfection, peeled and tossed into the mix.
Easy + Homemade + Delicious + Plant-Based!
You can use this corn salsa as a topping for Mexican QuinoaΒ or layer it in a burrito or a taco or eat it right out of the bowl (that is how I like it best π).
Many people think Mexican food is difficult for vegetarians but it’s not! This comes together nicely in under 20 minutes and is great as a leftover snack or lunch the next day.Β Make this ahead and you will be a superstar when you pull this one out on a busy night!! Who needs takeout???
Copycat Chipotle Corn Salsa
This Copycat Chipotle Corn Salsa is exactly like the real thing! Easy + Vegan + GF + Plant-Based!
Ingredients
- 16 oz frozen corn
- 1 poblano pepper
- olive oil spray
- 1 cup diced red onion
- 1-2 fresh jalapenos (finely diced)
- 1/4 cup packed fresh cilantro (finely chopped)
- 1 tsp salt
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
Directions
- Step 1 If you use oil, coat the outside of the poblano pepper with olive oil or give it a light spray. If you donβt use oil, just go without.
- Step 2 Place pepper on a lined cookie sheet, broil for 5 minutes on each side, remove from oven and set aside. Pepper is done when it has a slight brown crisped skin, like mine in the above photo.
- Step 3 Place corn, chopped onion, cilantro, chopped jalapeno, and salt in a bowl and stir to combine.
- Step 4 Once the poblano pepper has cooled, carefully remove the stem, peel the roasted skin off and chop the pepper into small pieces. Wash your hands thoroughly after this step and/or wear gloves.
- Step 5 Add the poblano pepper to the corn mixture, pour in the citrus juices and salt. Stir until combined. Check lemon, lime, salt levels, adjust to taste.
- Step 6 Serve (or eat) immediately or store in airtight container in refrigerator for up to 3 days. Enjoy!
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