You will love how simple but delicious this copycat chipotle roasted corn salsa tastes. Perfect for tacos, on salads, as a dip and so much more!
I never knew I needed corn salsa in my life until I had it. This copycat Chipotle roasted corn salsa is now a must have, especially during summer months.
This recipe is so simple to make. It comes together in minutes, and if corn is in season, you’ll be amazed at how delicious it tastes.
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Frequently Asked Questions:
Can I make this a Top 8 Allergen Free copycat Chipotle Roasted Corn Salsa?
The recipe as written is already free of all Top 8 Allergen and more. It’s naturally gluten free and only uses fresh produce and spices.
Is this Copycate Chipotle Roasted Corn Salsa oil free?
Yes! We know that many vegans are oil free. Luckily, there are no oils included in this recipe! So no need to change anything.
How long does this copycat Chipotle roasted corn salsa last?
This vegan roasted corn salsa recipe will last 2-4 days in the fridge. After that, the acid from the lemons and limes starts to break down the corn too much.
You can make a half batch if that is better for your needs.
How can I use copycat Chipotle roasted corn salsa?
There are so many ways to use roasted corn salsa. Here’s some recipes for you to try it with:
- Vegan Walnut French Fries
- Vegan Nachos
- Vegan Quinoa and Black Bean Tacos
Do I have to roast the corn?
Absolutely not. In fact, it’s not the corn that’s necessarily roasted at Chipotle. The roasted part refers to the peppers. However, you can roast your corn. It will add another layer of flavor, but if you’d prefer you can just use frozen or fresh corn without roasting it first.
Do I have to use both lemons and limes in this?
Chipotle does use both in their recipe which is why it’s included here. However, you can only use limes if that’s all that you have!
Pin this vegan copycat Chipotle roasted corn salsa for later!
Copycat Chipotle Roasted Corn Salsa
Ingredients
- ½ poblano pepper, roasted
- 2 cups frozen white corn, thawed (Can roast corn on the cob and cut it off if preferred)
- 2 tablespoon cilantro, finely chopped (more to taste)
- ½ cup red onion, finely chopped
- 2 tablespoon fresh jalapeno, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Start by roasting your pepper. If you are unsure how to roast a pepper, follow the instructions here.
- Add all the ingredients into a large bowl. Combine well.
- Cover and let chill for at least 30 minutes.
- Eat within 3 days.
R Keith Tuck
Mr Bernard,
Mixed the corn salsa with a couple more ingredients to make a copycat corn salad like Fresh2Order Restaurant here in Atlanta, and teamed it with the AvoTacos – DELICIOUS !!!
Thanks! I only recently stumbled upon one of your videos, then your YouTube Channel, and I am so glad, having recently returned to the Vegan lifestyle.
Keep the content coming! Keep rep’ing Philly!
Larisha Bernard
Philly always! your salad sounds delicious, glad you found us!