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Vegan Copycat Chipotle Corn Salsa

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2-4 servings 1x


  • 1/2 red onion, diced
  • 1 jalapeño, seeds removed, diced
  • 1 poblano, broiled, skin removed, diced
  • 1 tsp salt
  • Juice from 2 limes
  • 1/4 cup chopped cilantro
  • 45 cups frozen, defrosted corn


  1. Set the oven to broil. Coat the poblanos in a lil olive oil, place on a baking sheet covered in parchment paper. Broil for 5 minutes to lightly soften them and get a char on them. Remove from the oven and allow to cool. Strip the coating off the poblanos, dice. If you struggle with removing the skin, place peppers in a bowl and cover with plastic wrap. Allow it to sit for 10 mins, then try again.
  2. Prep the remaining ingredients and combine together in a large bowl.
  3. Adjust the seasonings as desired. Serve with tortilla chips.
  • Category: Cake
  • Cuisine: Dessert


  • Serving Size: 4
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