Chipotle's Spicy Corn Salsa

READY IN: 49mins
Recipe by Martha Cooks

This is from Chef Staci Raymond of Chipotle's

Top Review by chayamushka

I made this and it was great. I had to make some substitutions and I'm sure it will be even better when I can make it the proper way. I only had frozen corn so I had to pass on roasting it, but I roasted the poblanos and would NOT recommend skipping that step. The store didn't have any red jalapenos so I used a chipotle in adobo sauce and rinsed of the sauce really well. It definitely added a flavor that wouldn't be in the recipe as written, but I wouldn't say it was unwelcome. Hopefully I can find red jalapenos around soon.<br/><br/>Edit: I made this again and used fresh fenugreek leaves instead of cilantro. It was great also!

Ingredients Nutrition


  1. Heat barbecue grill. Roast corn and chilies on the grill; let cool.
  2. Cut corn off the cob.
  3. Dice poblano chilies.
  4. Combine ingredients in a bowl; stir to incorporate.

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