Roasted Chili Corn Salsa (2 Ways)

Make delicious roasted corn salsa (2 ways) with fresh, canned, or frozen corn and other ingredients like jalapeños, garlic, onion, cilantro, and lime. It’s a fresh, vibrant salsa bursting with sweet, savory, tangy, and slightly spicy flavors. Plus it’s ready in under 30 minutes!

Fresh and Delicious Roasted Corn Salsa: 2 Ways

There is basically never a wrong time for delicious homemade salsa, but with summer in full swing, options like cucumber mango salsa, fresh Pico de Gallo, and this chili corn salsa recipe are a must-try at your taco Tuesdays, potlucks, picnics, BBQs, and as a simple yet delicious side for quick mid-week meals.

Even better, this easy corn salsa recipe is a 2-in-one recipe. Loosely inspired by the Chipotle corn salsa recipe (that they were kind enough to tease on the official Chipotle TikTok) but with our own special twist. In fact, we’ve included a more traditional Chipotle corn salsa copycat (in the FAQs) along with our own roasted corn salsa recipe below. Either of which are bound to become family favorites.

No matter which version you make, this corn salsa requires under 10 (plus salt and pepper) simple, wholesome, budget-friendly ingredients and can be prepped in as little as a few minutes when using frozen (thawed) corn. It’s also make-ahead friendly, easy to adapt, naturally gluten-free, and vegan.

It is sweet (even more so with roasted corn, which helps to bring out its natural sweetness), mildly spicy, a little smoky, fresh, crunchy, and bursting with flavor and texture that will keep you coming back for more. It’s a versatile, crowd-pleasing side, perfect for enjoying with chips, tacos, burritos, quesadillas, and more.

The Ingredients and Substitutes

• Corn: We use frozen fire-roasted corn, though regular frozen corn works fine, too (yellow or white corn – apparently, Chipotle corn salsa uses white). Make sure it’s fully thawed first. Canned corn or summer fresh corn will also work.
  • If using frozen corn, allow it to thaw and drain the excess water. If using canned corn, drain it thoroughly.
  • If using fresh corn, boil or grill it, then remove the kernels.
• Red onion: This provides a bright, sharp flavor. However, for a milder flavor, soak the onion in ice water for 10 minutes first. Green onion would also work.
• Avocado: (optional) To add creaminess, antioxidants, and heart-healthy fats.
• Tomato: We prefer to use Roma tomatoes, which are flavorful with firm, tender flesh. However, cherry tomatoes also work (de-seeded if preferred).
• Jalapeno: Remove the seeds/membrane for a mild chili corn salsa OR use serrano/habanero for a hotter chili corn salsa.
• Lime: Use fresh lime juice for the best flavor. Add zest for more flavor. Use a combination of lemon & lime for a closer Chipotle corn salsa copycat.
• Apple cider vinegar: (optional) For extra depth to the tang.
• Cumin: To provide a subtle savory, earthy flavor.
• Garlic: We used garlic powder, though use minced garlic if preferred.
• Cilantro: Fresh cilantro is the traditional herby addition, though flat-leaf parsley will work if you aren’t a cilantro fan.
• Salt & black pepper: To season the roasted chili corn salsa to taste.

Chili Corn Salsa Recipe Variations

• Cucumber: Use a low-seed, thin-peel variety like Persian/English cucumber for extra crunch and freshness.
• Black bean corn salsa: Add a tin of rinsed black beans for a heartier easy corn salsa recipe with plenty of plant-based protein.
• Poblano peppers: Some iterations of copycat Chipotle corn salsa recipes are poblano corn salsa with roasted poblano peppers.
• Fruit: Pair the natural sweetness of corn with sweet and juicy fruits to make
  • Mango corn salsa
  • Pineapple corn salsa
  • Peach corn salsa
• Vegan feta cheese: Adds a salty, tangy, creamy flavor to tomato corn salsa.
• Sugar: Just a little will further bring out the natural sweetness in the corn.

How to Make Corn Salsa

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

• 1) First, finely dice the tomato, avocado (if using), and red onion, mince the jalapeno and cilantro, and juice the lime.

Remove the ribs/seeds from the jalapeño before mincing it for milder roasted corn salsa.

• 2) Then, add all the ingredients to a bowl, toss, and allow the tomato and corn salsa to marinate for at least 10 minutes (30 minutes is better). Enjoy!

FAQs

Top Recipe Tips

• Use the freshest ingredients: This homemade corn salsa requires only a simple, short ingredients list, so it’s important to use good-quality, fresh, in-season (where possible) ingredients for the best flavor.
• Cut fine, uniform pieces: This will ensure a consistent and even distribution of all the flavors and a better overall mouthfeel.
• Customize the heat: Make it milder with a mild pepper/less jalapeno. Add some seeds or a hotter pepper (serrano, poblano) for hotter chili corn salsa.
• For smokier flavor: Lightly char the corn/jalapeño. To do the latter, blister/char it using a gas range or broiler, then leave the peppers to steam in foil/ a plastic-wrapped bowl, then peel them and chop.
• Leave it to marinate: This is important to allow the flavors to meld.
• Have fun experimenting: You can tweak the spice and flavor profile and play with optional add-ins in this roasted corn salsa.

How to Quickly Roast Corn

Transfer two 15oz cans of corn kernels (or equal amounts of thawed, frozen corn kernels) to your air fryer for about 10 minutes at 400F/200C (or 20-25 minutes in the oven), shaking halfway.

You could also pan-fry the corn in a cast-iron skillet (5-7 minutes with oil or vegan butter) or even broil/ grill corn for a more smoky charred corn salsa.

How to Make Ahead and Store?

We recommend you prepare this roasted corn salsa a few hours (or even a day) in advance to allow the flavors to meld. Add the avocado just before serving.

Once prepared, the chili corn salsa will store in an airtight container in the refrigerator for 4-5 days.

What to Eat with Corn Salsa?

This sweet, savory, slightly spicy roasted chili corn salsa is a summery side you can enjoy year-round with

• Warm pita or tortilla chips or over vegan nachos
• Tacos (Tofu tacos, cauliflower tacos, potato chickpea tacos, roasted veg tacos)
• In or alongside burritos and burrito bowls/ brown quinoa chipotle bowls
• Vegan quesadillas (like no-queso-dillas), enchiladas, and vegan fajitas
• Grilled tempeh or tofu skewers/ tofu steaks
• Scrambled tofu or with a vegan omelette/ frittata
• Cilantro lime rice, Mexican rice and beans, etc.
• Avocado toast, sandwiches, vegan grilled cheese, and vegan burgers
• Side salads like pasta salad, potato salad, Mexican bean salad, etc.
• Southwest stuffed bell peppers

More Vegan Mexican Recipes You’ll Love

• Tomatillo Salsa
• Creamy Avocado Tomatillo Salsa
• Roasted Red Salsa
• Summer Salsa Recipe
• Cucumber Salsa [Cucumber Pico de Gallo]

For more inspiration, please browse our entire collection of vegan Mexican recipes!

Photos by Alfonso Revilla