You might not want to eat out every night, but that doesn’t mean you can’t enjoy some of your favorite restaurant flavors at home. This copycat Chipotle corn salsa is a great way to get some of that famous flavor into your own dishes. It’s something I always get when I go to Chipotle, so the idea of being able to whip this up without leaving the house greatly appeals to me. This salsa makes a wonderful topping for beans and rice or nachos or you can use it to dip your chips into. The possibilities are wide open with a salsa this tasty.

The sweet corn and zesty citrus go so well together, and when combined with the smoky flavor of the poblano pepper it’s just perfect.

To get the skin off and give it that yummy, smoky flavor you have to roast the poblano in the oven, turning it once so that both sides can become blistered. When cooked in this way the skin comes off with ease, as you can see in the photo above!

Chop this finely and add it to the rest of the ingredients, including corn. To avoid adding extra moisture to the salsa you’ll want to lay the corn out on a baking sheet after cooking it to dry while you chop the other ingredients. I used frozen sweet corn but you can use other types if you wish.

Once you have it all mixed together don’t forget to salt this salsa generously to bring out the flavors of each ingredient.

And there you have it: a simple recipe for a very tasty salsa that will up your burrito bowl or taco night by leaps and bounds.