Description
A smoky, spicy corn salsa with roasted poblano, cilantro, and a hint of chipotle powder, perfect for serving with tortilla chips.
Ingredients
Scale
- 24 ounces frozen corn, thawed
- 1/2 cup red onion, finely chopped
- 1 large roasted poblano pepper, peeled, seeded, and finely chopped
- 2 jalapeño peppers, stemmed, seeded, and finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 teaspoon chipotle powder
- 1 teaspoon smoked paprika
- 1 teaspoon olive oil
- 1 small garlic clove, minced
- Salt, to taste
- Tortilla chips (for serving)
Instructions
- Thaw the frozen corn and drain well.
- In a large bowl combine the corn, red onion, roasted poblano, jalapeños, and cilantro.
- Add lemon juice, lime juice, chipotle powder, smoked paprika, olive oil, minced garlic, and salt.
- Stir until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Serve the salsa with tortilla chips.
Notes
Note 1: Frozen corn can be substituted with fresh corn, roasted for extra flavor. Note 2: Roast the poblano over an open flame or under the broiler until charred, then peel. Note 3: Adjust heat by adding more jalapeños or removing seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No cooking required
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 27 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: corn salsa, chipotle, Mexican dip, appetizer