Chipotle Corn Salsa
You can make Chipotle's corn salsa at home with this copycat recipe. Fresh flavors and a spicy kick make it perfect for tacos, burritos, and more.
Servings 10
Calories 34kcal
Ingredients
- 2 cups frozen corn
- 1 poblano pepper
- 2 teaspoons finely chopped jalapeno seeds removed
- 1/4 cup chopped cilantro
- 2 teaspoons chopped red onions
- 1/2 teaspoon kosher salt
- 1 teaspoon lime juice
- 1 teaspoon lemon juice
Instructions
- Completely thaw frozen corn.
- Preheat oven to 425°F. Rub poblano pepper with vegetable oil. When the oven is hot, roast the pepper for 6 to 8 minutes on each side. Remove pepper from the oven. Allow it to cool slightly, then remove the tough outer skin. Finely chop the poblano pepper. Place 1/4 cup of the chopped pepper in a medium bowl.
- Chop jalapeno very finely. If you do not like heat, remove seeds before chopping. You may also want to start with 1 teaspoon of jalapeno before adding the second teaspoon. Add the chopped jalapeno to the bowl.
- Add chopped cilantro, red onions, and salt. Stir in the lemon and lime juice. Stir well to mix the salsa together.
- Refrigerate for a couple of hours before serving. This will allow the flavors to marry together.
Nutrition
Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 7mg | Calcium: 1mg | Iron: 1mg
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