Description
A vibrant, smoky corn salsa that captures the flavor of Chipotle’s famous side, perfect for tacos, bowls, or chips.
Ingredients
Scale
- 16 ounces frozen white corn kernels
- 1 poblano pepper, stemmed, roasted and chopped
- 1/3 cup fresh cilantro, chopped
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, finely diced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon chipotle peppers in adobo sauce, minced
- 1 clove garlic, minced
- 1 teaspoon olive oil (for roasting)
- 1/2 teaspoon salt, or to taste
Instructions
- Roast the poblano pepper over an open flame or under the broiler until charred, then place in a bowl, cover, and steam for 5 minutes; peel, seed, and chop.
- Heat olive oil in a skillet over medium heat and sauté the chopped poblano with minced garlic for 2 minutes.
- In a large bowl combine thawed corn kernels, roasted poblano, cilantro, red onion, jalapeño, chipotle peppers, lime juice, lemon juice, and salt.
- Mix all ingredients together until evenly coated.
- Taste and adjust seasoning, adding more salt or lime juice if desired.
- Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Notes
Can be prepared ahead and stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop and Roast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 100 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: corn salsa,chipotle copycat,Mexican,vegetarian,quick side