chipotle corn salsa

This roasted chili-corn salsa is a copycat version of the corn salsa served at Chipotle Mexican Grill! Sweet corn, charred poblano peppers, cilantro, red onion, and a healthy squeeze of lime juice are key flavors in preparing this new family favorite. It&#39;s the perfect balance of sweet, salty, and tangy and ready in 25 minutes!

Roasted Chili-Corn Salsa (Chipotle Copycat!)

bag) white sweet corn (frozen)

poblano peppers

jalapeño (finely diced)

cilantro (finely diced)

red onion (finely diced)

Morton kosher salt

lime (juiced)

lemon (juiced)

Put the poblano peppers on a baking sheet and stick directly under the broiler for 3-7 minutes, or until blistered and charred. Turn the peppers, and repeat process until underside has also blistered and charred.

Remove the peppers from the broiler and immediately transfer to a glass bowl. Cover with either a tight fitting lid or saran wrap and allow peppers to steam for 10-15 minutes. This will allow the skin to separate more easily from the flesh of the peppers.

Peel the skin off of the peppers. It is okay is some is left, but peel most of the skin off of peppers for optimal taste and texture.

Slice peppers in half, remove the seeds, then finely dice peppers and set aside.

Preparing the Poblano Peppers

Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water.

Transfer the rinsed and drained corn to a large bowl.

Add in the cilantro, red onion, jalapeño, poblano peppers, lemon juice, lime juice, and kosher salt.

Toss to combine and serve immediately or store in the fridge to chill until ready to serve.

Preparing the Salsa

This copycat Chipotle corn salsa recipe is the perfect blend of fresh, spicy, and tangy. Plus, it's easy, delicious, and ideal for your next backyard BBQ.

Copycat Chipotle Corn Salsa Recipe

white corn kernels (fresh or frozen)

Kosher salt

red onion

jalapeño (or 1 roasted poblano pepper)

cilantro

lime juice

Place the corn kernels in a medium bowl and add 1 teaspoon of Kosher salt. If using frozen corn, thaw and drain the excess water before adding the salt.

In a separate bowl, mix the red onion, jalapeño, cilantro, and lime juice.

Add the onion-jalapeño mixture to the salted corn and mix well. Season with additional salt and lime juice according to your taste.

Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. Enjoy!

This roasted chili corn salsa is made with vibrant, golden kernels of sweet corn and bursting with bright flavors from diced red onions and fresh cilantro. The charred, roasted poblanos add plenty of flavor and a touch of heat that is balanced by a zesty lime dressing. This summer salsa recipe has an outstanding crunch, plus it's is as refreshing as it is beautiful.

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