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5 from 1 vote

Chile Corn Salsa {Qdoba Copycat}

This chile corn salsa is a Qdoba copycat recipe, perfect to top your homemade burrito bowls, or to serve with chips! Fresh, sweet corn is charred to perfection with smokey poblano peppers. The right amount of spice, zesty lime and salt bring this delicious corn salsa together, just like the restaurant version!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mexican
Diet: Vegan
Servings: 6 Servings
Calories: 13kcal
Author: Sunena Anand



  • 4 ears Corn husks & silks removed
  • 2 Poblano peppers whole
  • 1 Jalapeño pepper finely diced
  • 1 Lime juiced
  • ½ cup Cilantro finely chopped
  • 2 teaspoon Sea salt or to taste


  • Char vegetables: Using a gas burner, a barbecue grill, or an oven on broil, char the corn and poblano peppers. If you are charring the corn and peppers over a gas burner, keep the heat at medium. Use barbecue-safe tongs to rotate the vegetables over the gas burner, to char.
    2 Poblano peppers, 4 ears Corn
  • Cut the vegetables: Once the vegetables are charred, set them aside to cool. Take the corn kernels off of the cob, and add to a large mixing bowl. Remove the skin from the poblano peppers, deseed, and cut into a small dice that is almost the same size as the corn kernels. Add to the corn in a mixing bowl.
  • Mix: Add the chopped jalapeño and cilantro to the corn and peppers. Squeeze with fresh lime, and season generously with salt. Toss, and serve.
    4 ears Corn, 2 Poblano peppers, 1 Jalapeño pepper, 1 Lime, ½ cup Cilantro, 2 teaspoon Sea salt


  • To peel the peppers: Put the hot poblano peppers in a bowl, and cover with plastic wrap. Let the peppers steam in the bowl for 5 minutes. This will help separate the skin from the peppers, and peel them easily!
  • Control the spice: Most of the spice in jalapeños comes from the ribs. If you prefer a spicer salsa, keep the seeds and ribs in the peppers. If you prefer something mild, take them out before dicing them.
  • True to the restaurant version: The restaurant version of this salsa also uses red peppers, and red onion. I like to leave these two out, however, the authentic Qdoba version does add these in.


Calories: 13kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 777mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 38mg | Calcium: 9mg | Iron: 0.2mg