There is something I have yet to whine about on here, and it’s the fact that there are some foods in my life that I just don’t think are… worth it.

Just Like Chipotle's Corn Salsa I

And it’s not because I don’t like them or enjoy their taste. It’s moreso because the food to work ratio is waaaay off. A lot of work for a little food.

Take chicken wings for example. A ton of picking and peeling and tearing and chewing, a ton of mess… and all for a few little bites of chicken (and often wonderfully crispy skin mind you), sauce covered fingers, often eaten when the waitress who has her back to you is wearing shorts that wouldn’t have fit you in third grade.

Just Like Chipotle's Corn Salsa I

Another? Those pretty little young coconuts that you can find at Whole Foods and even my scrappy local grocery store these days. Yes, I want the delectable meat. Yes, I want the water. No I do not want to chop off my arm with a machete.

I even feel this way occasionally about… artichokes.

And this one? Well this one is going to get me a lot of flack: crab legs. Oh crab legs – you are so fantastic and make for one hell of a seafood feast, but I would much rather prefer that someone else pluck me out a cup or two of fresh meat and place it directly in front of my face with a big bowl of clarified butter. Right next to my glass of ice cold pinot grigio.


Just Like Chipotle's Corn Salsa I

The most recent one that jumped to the top my list is making those homemade chipotle burrito bowls for week night dinners. Just not feasible. I tried it a few weeks ago and between the black beans, the pintos with bacon from scratch, the long grain brown rice, the chicken, the guac, the multiple salsas, the possible carnitas… there was just TOO MUCH GOING ON. It took a good two hours to complete everything from start to finish, and when I spend that amount of time on dinner I want to be rewarded with filet, lobster, a roast chicken and twice-baked potatoes. Notice the “and.” Not or.

And no, I’m not going to give anything from my favorite bowl up. That’s one of the best things about going to Chipotle – the array of flavors and textures, all lumped together in one big pile just begging to be scooped up with a crispy chip.

When I first discovered what I can now call my favorite restaurant chain, I was strictly a burrito girl. I used to watch in awe as others ordered bowls and it just did not make any sense to me. I couldn’t even fathom not having everything smashed together in that soft and fluffy tortilla. So it’s funny that I don’t remember how or when or why it happened – the day I found myself with a bowl in hand and bag of salty chips in the other. I didn’t eat much of the bowl with my actual utensil… but instead, one by one, used those incredible chips to scoop everything up. And I’ve been a bowl girl ever since.

Just Like Chipotle's Corn Salsa I

The only thing that stuck from my homemade bowl was the corn salsa. I mean, guacamole already plays a large part in my life (that’s just how it works when you have to spend your savings on a half decent avocado) and if we want any the other items? We simply throw them together mid week for other meals. But this salsa… THIS salsa.

For well over six weeks I’ve been making a batch on Sunday and putting it on everything I can think of. And I do mean everything – potatoes, sandwiches, eggs.

Last night I even spooned some on top of a burger.

It’s by far my favorite topping at Chipotle, and each time I’m fairly amazed that such a simple dish takes my bowl over the top. The best part about it is that it is completely customizable. You can add more heat, add less lime or leave out the cilantro completely… since I know you’re not all into that sort of thing. The below combo is my ideal after weeks upon weeks of combining and adding and subtracting ingredients. The only thing better? Making this with grilled corn. Summer can’t come soon enough.

Just Like Chipotle's Corn Salsa I

Just Like Chipotle’s Corn Salsa

makes a big bowl

1 12-ounce bag of frozen sweet yellow corn, defrosted and drained

2 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)

1/2 red onion, finely chopped (about 1/3 cup)

3/4 cup fresh cilantro, torn or chopped

the juice of 2 (juicy!) limes

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Note: obviously fresh corn would be the BEST option here… however I don’t have access to that at the moment… and when I do have access to it, it’s only for about 2-3 months. This was the next best thing.

Just Like Chipotle's Corn Salsa I

Now someone give me a chip.

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230 Responses to “Just Like Chipotle’s Corn Salsa.”

  1. #
    taren — August 25, 2012 @ 7:36 pm

    I love this salsa. but 3 quarters cup of cilantro is way too much. I cut it back to a scant quarter cup. and I use fresh corn that I cook for lorabout 3 minutes. then dunk in an ice bath to set the color and remove the starch


    • TOP | 99999 Wonderful Quotes — October 14th, 2014 @ 4:03 pm

      Postings like yours (and this particular one) make me really want to quit my job just so I can stay home and make all of these!!! I’ll start today…thanks! soo entertaining…


  2. #
    Abby — October 4, 2012 @ 1:02 pm

    I would just like to say that I stumbled upon your blog by accident while searching for a recipe for Chipotle’s corn salsa. And I may have squealed (Yes, out loud) when I found your version. I could have written this blog myself—I, too, was a burrito girl, and only the corn salsa turned me into a bowl girl. Now, I crave the burrito bowls at Chipotle ALL THE TIME…and all because of the corn salsa. To think I can make it at home and eat it whenever I want???? *SWOON.* Thanks for your recipe!! I can’t wait to read more of your blogs. :)


    • Tiffany — September 4th, 2013 @ 11:40 am

      Here, here!


  3. #
    Sondra — October 15, 2012 @ 9:49 am

    If you want to make it even closer to the real deal, I asked what they use on the chips and in their rice and salsas that tastes different than the “usual ingredients” that we figure out on our own, and the guy told me they use Margarita salt in place of salt.


  4. #
    Jaime McDaniel — December 8, 2012 @ 5:25 pm

    I Love corn salsa! I will roast a chiple pepper and put in occaisionally. The only comment I have to disagree with is the seeds in the Jalapeno. It is the ribs in the pepper that are really the hot part.. The seeds are not that hot. The capsaicin in the rib is where the heat is. Love the cute puppy dog!


    • Jaime McDaniel — December 8th, 2012 @ 5:27 pm

      I do not know how the spelling of Chipotle got changed as it was spelled correct when I wrote it! Is there a spell checker like my phone that changes things? LOL


  5. #
    Kristen — January 28, 2013 @ 9:05 pm

    This is seriously sooooo good! I have made it several times and shared it with other ppl and I have received rave reviews. I love making a quesadilla with this mixture as the filling! The only changes I make are using a 16 oz bag of super sweet white corn and I use 2 limes and 1/2 of a lemon since Chipotle uses a citrus mixture. Fantastic recipe! Thank you!


  6. #
    Caryn Crasnick-Maloney — May 6, 2013 @ 11:10 am

    I made this for Cinco de Mayo and loved it! I only used one jalapeno and thought it had just the right amount of kick!


  7. #
    Matt — May 28, 2013 @ 5:24 pm

    Your right, you are a whiner! Half of the fun of the foods you mentioned is doing the work, I think you are just lazy


    • Ash — June 4th, 2013 @ 7:19 pm

      And you sound like a total douche!


      • Leeny — August 1st, 2013 @ 9:16 pm

        I second that notion…No place for douches here!

    • Lauren — April 14th, 2015 @ 5:04 am

      OMG. such a douchey comment.
      I feel the exact same way as the author. If I have to spend tons of time over it, I won’t make it, because I really don’t like cooking. If I do work that hard, it better be a freakin’ feast. haha


    • Vicki — September 9th, 2015 @ 2:23 pm

      I have been cooking for years. I used to love it, but I absolutely can’t stand all the work anymore. Still fun if someone is helping clean & organize. I just wonder how hard mentally it is on people who write or do anything just to have to read such horrible comments. If you have a real constructive critique to give, give it kindly. Remember that not everybody feels as you do. Sometimes when people get to hide on computers, they totally become someone else that is vile and ruthlessly unkind. It is a way to get back at people they you are angry with. Get yourself together and confront the real people you are angry with instead of someone you don’t even know.


  8. #
    mike — September 14, 2013 @ 9:35 am

    you sound like a total fatass the way you write. good god.


    • Joey — September 19th, 2013 @ 6:46 pm

      Why are you here? Go back to the porn sites where you’re comfortable.


    • Another everyday chef — December 3rd, 2013 @ 9:48 pm

      Let me remind you that you’re reading this post too. What a dick thing to say.


  9. #
    roxana — January 16, 2014 @ 5:27 pm

    I love this, thankyou so much and i love your writing!


  10. #
    Muffy — April 3, 2014 @ 3:40 pm

    This is close to a recipe I have found. I also add chopped red pepper, and I chop a bit of canned chipotle pepper (or use the sauce) to add more heat & flavor. I use the frozen roasted corn from Trader Joe’s…. always a hit and so easy to make!


  11. #
    Gwen — April 15, 2014 @ 1:01 am

    For fucks sake why can’t you out the recipe at the top or something! Good god I can’t here to make salsa, not read your fucking life story jesus you self absorbed asshole. What the fuck goes on in your head where you think oh these people are here for a quick recipe, I bet they will really appreciate me telling them loads of shit that’s unrelated to the recipe and kinda tuck the recipe in the middle somewhere so they have to look for it. News flash, that’s not how you get followers, that’s day one stuff.


    • G-town — April 28th, 2014 @ 3:23 pm

      Gwen – woa, girl. I realize you’re a troll – but what a way to take it to the (totally pointless) next level. Then again, since you posted at 1am, maybe you ARE so darn busy that you need the ‘convenience’ of people posting things where it’s easy for you to read. given that, let me introduce you to an amazing feature of your computer mouse – the scroll wheel. if you don’t see what you need, give it a whirl. Might just blow your mind. SMH


    • Ess Jay — August 1st, 2014 @ 6:28 pm

      ctrl + f


    • Rhyiana — February 10th, 2015 @ 3:33 pm

      Its a BLOG.


    • Vicki — September 9th, 2015 @ 2:08 pm

      The thing about blogs are that they are totally personal to the one writing. They are the author and those who like that kind of writing read the novel. Those who don’t leave the book alone. I suppose they could write the author and ream them out for the type of author they are, but it just makes more sense to move on to a blog more suitable to you. I enjoyed her comments, they are like my feelings. But if I was in a hurry, I would choose somewhere else which you can tell from the beginning of the preface.


    • Vicki — September 9th, 2015 @ 2:15 pm

      Besides, your writing was rude, low intellect, unkind, and totally worthless. Most low intellect people when confronted with their error, just attack the next person. Just show us that you are better than that and learn from your mistake. And if in fact you are extremely intelligent. then remember, kind constructive criticism gets you much farther than hate mail.


  12. #
    Rachel — May 4, 2014 @ 2:56 pm

    I stumbled across this while looking for copycat chipotle recipes to do a homemade burrito bowl. I am SO happy I found this. It is quickly becoming my go to recipe for parties, and it is always a hit. Thanks for sharing this wonderful recipe!


  13. #
    becabugg — May 20, 2014 @ 12:21 pm

    I can’t tell you how great this recipe is! It’s so good, I love to make it as a simple (and healthy) side dish. Unlike some of the other comments, I appreciate you taking the time to get this on the Web to share :) … come on people, grow up and eat some yummy salsa!


  14. #
    Megan — June 26, 2014 @ 2:06 pm

    This recipe is great! I used to work at chipotle and I can tell you that you are so close! you just missed one thing and those are pablano pepeprs! Great job though :)


  15. #
    Melissa Shultz — July 22, 2014 @ 6:15 pm

    Just came across this on Pinterest. Can’t wait to try it. Thanks for taking the time to share the recipe.


  16. #
    sharon — August 5, 2014 @ 10:52 pm

    Yum.. I made this tonight and after dinner tried not to eat it straight from the bowl. I love the flavor and the crunchiness of veggies… Very yum-o


  17. #
    Katie — August 18, 2014 @ 7:35 pm

    This was amazing! Thank you!


  18. #
    Jason — September 5, 2014 @ 9:04 am

    Gonna have to try this. But too much fluff in the article before the actual recipe.


    • Jackie — November 17th, 2015 @ 5:30 pm

      Couldn’t disagree more Jason! Love the rambles to to get the meat. 😜 Just scroll down to the recipe if you are not into the journey to get there. It’s all good baby.


  19. #
    Meggie Boudreaux — October 20, 2014 @ 3:20 pm

    Just made this (literally 5 minutes ago) and the only reason that I’m not sitting in front of the TV with the rest of the bowl in my face is because I have to wait for my husband to get home to start eating. THIS WAS SO GOOD! I reduced the amount of jalapenos because I’m sensitive to a lot of heat. 1 and a half was perfect (I probably could have just put the other half). Thank you!


  20. #
    kc — January 21, 2015 @ 5:56 am

    I love this recipe I’ll be making burrito bowls at home this weekend thank you


  21. #
    Tess — January 28, 2015 @ 7:08 am

    Hi I was just wandering if anyone has ever tried using canned corn instead of frozen and if the results have been just as good? Thanks.


  22. #
    Christine — February 17, 2015 @ 10:51 am

    Just want to let you know this is my go-to corn salsa recipe. When I have to use frozen corn I will sometimes add 1-2 teaspoons of sugar to make up for the fact the corn is not too sweet. Thanks for the recipe!


  23. #
    Elise — April 11, 2015 @ 12:51 pm

    Your story sounds just like me, from the chicken wings to the crab legs and especially going from a Chipotle burrito to a veggie bowl with an extra cup of guac! And I too spent all this weekend making it all from scratch at home! Messed up on the corn found this too late. Thanks! Maybe next weekend after I clean up this mess


  24. #
    Mike Irby — August 13, 2015 @ 10:02 am

    Love the attitude! Your story made me laugh… Ignore the negative rants. I do the same thing with gardening… I like veggies that are easy to grow, harvest, cook and and process for later use. Zucchini, Broccoli, tomatoes, sugar peas, Butternut, Okra, Asparagus and Sweet potatoes all produce well without chemicals… Corn is easy and is such a treat. Thanks for the recipe.


  25. #
    Jen — September 18, 2015 @ 10:30 am

    Can this be made ahead? If so, how far? Can you make it the night before a party? Or is it best to make it the same day?




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