Chipotle Copycat Corn Salsa
This simple Chipotle Copycat Corn Salsa recipe tastes just as good (if not better) than the original. Ready in under ten minutes, prepare your tastebuds for a burst of sweet heat flair. This salsa is the perfect topping for burritos, bowls, tacos and more! opping for burritos, bowls, tacos and more!
Ingredients
- 2.5 cups Corn see blog notes
- ½ cup Cilantro
- ½ cup Red Onion
- 2 small Jalapenos about ½ cup
- 1 large Poblano Pepper about ½-1 cup
- 1 teaspoon Salt
- 2 teaspoon Garlic Powder
- 1 med. Lime
Instructions
Roasted Poblano Pepper (Stovetop Method)
- Clean the poblano pepper and pat dry with a paper towel.
- On a gas stove, place the pepper directly over the open flame and begin roasting the pepper turning every 5-10 seconds.
- Char the poblano on all sides using a tong. Once the pepper is charred, place in a bowl with a lid or saran wrap and cover for at least ten minutes.
- After the pepper has cooled, use paper towels or a dish towel to remove the char from the pepper revealing the skin of the pepper underneath.
- Now that the char is removed the pepper is ready to be deseeded and small diced.
Roasted Poblano Pepper (Oven Method)
- Preheat oven to the broiler setting.
- Using a lined baking sheet, place the cleaned and dried poblano pepper on the sheet.
- Add about ½ teaspoon of oil to the pepper and gently massage. Optional step but season with salt and pepper.
- Broil the pepper on each side being careful not to burn.
- This step can take 1-2 minutes per side.
- Once the pepper is charred on all sides, follow steps 4-6 in the previous stovetop directions.
Chipotle Copycat Corn Salsa
- In a large bowl add the fresh, frozen or canned corn.
- Next, pour in the diced red onion, jalapeno, roasted poblano pepper, cilantro, salt and garlic powder and pour in lime juice.
- Stir until thoroughly combined.
- Taste and adjust seasonings and spice to your liking.
- Serve immediately or store in an airtight container until later use.
- Enjoy!