I don’t know about you, but we are always looking for quick and easy food ideas when we’re on the road. Some of the best road trip recipes are ones that can be prepped at home and enjoyed as we travel. We have the perfect prep-ahead recipe for you today – a delicious side dish that would work great for those campsite lunches or dinners. Check out this easy copycat recipe for Chipotle’s Corn Salsa.

This corn salsa is a zesty cold dish that packs a LOT of flavor. If you eat at Chipotle, you might be familiar with their corn salsa. It is a fresh and light salad that we really love to eat during hot summer months. As I said, this recipe can be made ahead of time OR right before you eat. The directions are so simple – it won’t take a lot of time away from your camping trip.

Let’s dig in! Scroll down for a printable recipe card.

Ingredients:

2 cups of fresh corn kernels (sweet corn from the cob is ideal, but frozen corn works just as well once thawed)
1/2 cup red onion, finely chopped
1/3 cup fresh cilantro, chopped
2 tablespoons lime juice (a squeeze of lemon juice also works for in a pinch)
1 Jalapeño pepper, seeds removed and finely chopped
1 poblano pepper, roasted, peeled, and diced (for a touch of smoky flavor)
Salt and pepper, to taste

Optional Add-ins:

Diced red bell pepper or tomatoes for a pop of color
Drained and rinsed black beans for extra protein
A sprinkle of roasted chili flakes for extra heat

Prep Time:

Gather your ingredients and let’s get started! This recipe is all about simplicity and a food combination that produces a fresh burst of flavor.

Directions:

Roast the Poblano: Begin by roasting your poblano pepper. You can do this over a campfire, on a grill, or even on a baking sheet under your oven’s broiler. Use tongs to turn the pepper until it’s blistered on all sides. Let it cool, then peel, deseed, and dice. This step is crucial for infusing our salsa with that roasted depth of flavor reminiscent of Chipotle’s corn salsa.
Mix the Salsa: In a large bowl, combine the corn kernels, diced red onion, chopped cilantro, lime juice, chopped jalapeno, and the roasted poblano peppers.
Season: Add salt and pepper to taste. Remember, the key to a good salsa is in the seasoning. It should have a good balance of saltiness, acidity from the lime juice, and some heat from the jalapeno and poblano peppers.
Let It Marinate: Allow the salsa to sit for at least 30 minutes before serving. This waiting period lets the flavors meld together beautifully. If you’re not serving it immediately, store it in an airtight container in your cooler or fridge. It’ll be good for a couple of days, making it a great add-on to dishes throughout your camping trip.
Serve and Enjoy: Serve your copycat Chipotle corn salsa with a side of tortilla chips, over chicken tacos, or as an addition to salads and burrito bowls. It’s a versatile salsa that pairs well with a variety of dishes, making it perfect for those impromptu camping meals.

Final Touches:

The beauty of this copycat Chipotle corn salsa recipe lies in its versatility. Feel free to add or subtract ingredients based on what you have on hand. No red onion? A small white onion will do. Out of cilantro? Skip it or substitute with a little extra lime juice for that burst of freshness. The goal is to create a dish that tastes great, even if it’s not an exact restaurant copycat. Make it your own!

And there you have it, a simple yet flavorful side dish that brings a piece of Chipotle Mexican Grill right to your campsite. Whether you’re enjoying it with tacos, burritos, or just snacking on it with chips as you gaze at the stars, this corn salsa is sure to make your glamping experience all the more memorable.

Printable Recipe Card