Fresh Corn Salsa Recipe with Lime and Cilantro

If you love Chipotle’s Corn Salsa, you’ll adore this easy homemade copycat version. This roasted corn salsa is perfect on tacos, burrito bowls, nachos, or simply scooped up with chips.

One of the best parts of ordering a burrito bowl is loading it up with fresh salsas. The corn salsa stands out with its sweet, smoky kernels and bright, citrusy finish. I recreated the flavors you love in a straightforward recipe you can make on the grill or on the stovetop. It’s naturally vegan and gluten-free, and comes together quickly—making it an ideal condiment for weeknights, parties, or meal prep.

Ingredients

• Corn – Fresh corn on the cob yields the best flavor and texture when roasted, but canned or frozen corn works well too. Use one 15.25 oz can of sweet corn (drained and rinsed) or 2 cups of thawed, drained frozen corn in place of two ears of fresh corn.
• Poblano pepper – Roasted poblano adds a mild, smoky pepper flavor. If poblanos aren’t available, substitute two jalapeños for a spicier result (remove seeds to reduce heat).
• Red onion – Finely diced for a sharp, crunchy contrast.
• Fresh cilantro – Chopped for bright herbal notes.
• Lime juice – Freshly squeezed lime juice brightens the salsa. Some versions use a splash of lemon as well, but lime alone yields a classic flavor.
• Black pepper – Freshly ground for seasoning.
• Ground cumin – A pinch of earthiness to complement the corn.
• Kosher salt – To taste, bring the flavors together.

Step by step instructions

These directions explain how to make the salsa using fresh corn grilled on the cob. If you prefer or only have canned or frozen corn, see the stovetop method below.

1. Preheat a grill to medium-high.
2. Place the husked ears of corn and the whole poblano pepper directly on the grill grates.
3. Grill for 10–12 minutes, turning occasionally so the corn and pepper char evenly.
4. Remove both from the grill. Immediately place the poblano pepper into a sealed plastic bag and let it steam for 10 minutes—this helps loosen the skin.
5. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob into a large bowl. Hold each ear upright in the bowl and slice downward so the kernels fall in easily.
6. Peel the charred skin off the poblano, remove the stem and seeds, chop the flesh, and add it to the corn.
7. Stir in the diced red onion, chopped cilantro, lime juice, cumin, black pepper, and kosher salt. Taste and adjust seasoning as needed.
8. Serve immediately or refrigerate in an airtight container for up to 6 days.

How to make it on the stove

If you don’t have a grill or you’re using canned or frozen corn, the skillet method produces excellent results and a touch of char for the same smoky notes.

1. Prepare your corn: drain and rinse canned corn, thaw and drain frozen corn, or remove kernels from fresh cobs.
2. Remove the stem and seeds from the poblano and dice it.
3. Heat a large skillet over high heat and add 1 tablespoon of olive oil or another neutral oil.
4. When the oil is shimmering, add the corn and diced poblano. Cook, stirring occasionally, until kernels develop light char spots—about 4–6 minutes.
5. Transfer to a bowl and mix in the red onion, cilantro, lime juice, cumin, black pepper, and kosher salt. Chill or serve warm.