Copycat Chipotle Corn Salsa (Print Version)
# Ingredients:
→ Vegetables & Herbs
01 -
14-16 ounces frozen sweet corn (about 3 cups)
02 -
1 poblano pepper
03 -
2 jalapeño peppers, seeds and membranes removed, finely diced
04 -
1/2 cup red onion, finely diced (about 1 small onion)
05 -
1/4 cup fresh cilantro leaves, chopped
→ Citrus & Seasonings
06 -
1 tablespoon fresh lemon juice (about 1/2 lemon)
07 -
1 tablespoon fresh lime juice (about 1/2 lime)
08 -
Sea salt, to taste (about 1/2 to 3/4 teaspoon)
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper. Rinse and thoroughly dry the poblano pepper, keeping it whole with the stem intact. Place it on the prepared baking sheet and roast for 20 minutes. Using tongs, carefully turn the pepper over and continue roasting for another 20 minutes until the skin is charred and wrinkly on all sides.
02 -
Remove the baking sheet from the oven and let the poblano pepper cool for about 10 minutes until it's safe to handle. Gently peel off the charred skin using your fingers - it should slip off easily. Cut open the pepper, remove the stem, and scrape out all seeds. Finely dice the roasted poblano flesh and set aside.
03 -
While the poblano is roasting, cook the frozen corn according to package directions. For best results, avoid overcooking - you want the kernels to remain plump and juicy. Drain thoroughly and allow to cool completely to room temperature.
04 -
While the corn and poblano cool, finely dice the red onion - aim for pieces about the same size as corn kernels. Remove the seeds and white membranes from the jalapeño peppers (wear gloves to protect your hands), then finely dice them. Chop the fresh cilantro leaves, discarding the tough stems.
05 -
In a large mixing bowl, combine the cooled corn, diced roasted poblano, red onion, jalapeños, and cilantro. Add the fresh lemon juice and lime juice, then sprinkle with salt to taste. Gently toss everything together until well mixed, being careful not to mash the corn kernels.
06 -
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes, though 2 hours or overnight is even better. This resting time allows the flavors to meld together and develop. Stir the salsa and taste again before serving, adjusting salt if needed.
07 -
Serve this corn salsa chilled as a dip with tortilla chips, as a topping for tacos, burritos, burrito bowls, grilled meats, or salads. Store any leftovers in an airtight container in the refrigerator.
# Notes:
01 -
For a more authentic Chipotle experience, serve this corn salsa as part of a burrito bowl with cilantro-lime rice, black beans, fajita vegetables, and your choice of protein.
02 -
The flavor improves if made a day ahead, making this perfect for meal prep or entertaining.
03 -
For a charred corn variation, spread the cooked corn kernels on a baking sheet and broil for 3-5 minutes until slightly charred before continuing with the recipe.