Copycat Chipotle Corn Salsa Recipe
The corn kernels are cooked and come from fresh corn on the cob. However, frozen kernels work perfectly. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.
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Servings: 4
Calories: 74kcal
Equipment
- Tongs.
- Chef's knife, 8".
- Citrus juice squeezer.
- Measuring cup
- Measuring spoons.
Ingredients
- 2 cups corn kernels fresh or frozen (Notes)
- 1 large poblano pepper roasted, peeled, seeded, and diced (or 2 medium)
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño pepper stemmed, seeded, and finely chopped (Notes)
- ½ tablespoon fresh lime juice
- ½ teaspoon salt or to taste (Notes)
- Tortilla chips to serve
Instructions
- Cook corn according to package instructions. Spread on a baking sheet to cool.
- In a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
- Let the fresh salsa sit for at least an hour before serving to allow the flavors to blend.
- This corn and roasted chili salsa will keep in an airtight container in the refrigerator for up to 5 days. However, serving it during the day is recommended for the poblano pepper's better flavor and brighter color.
Notes
- Cooked corn: Bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add two ears of corn to make 2 cups and boil for 3 to 5 minutes. Then plunge the cobs into a large bowl of ice water. When the corn is cool enough to handle, loosen the kernels with a knife—"shaving" it, so to speak—and transfer the kernels to a large bowl.
- Frozen corn: Frozen kernels work just fine. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.
- Jalapeño peppers: the best way to reduce the heat of the peppers is to remove the seeds and ribs. Caution. Wear gloves if you're not used to handling them!
- Chop the ingredients finely! Large chunks will disrupt the balance of flavors.
- Lime: Be sure to use fresh, freshly squeezed lemon juice for the best flavor. There is no substitute for it!
- Salt: note that the saltiness changes depending on the type of salt. I use kosher salt in all my recipes, but be aware that Morton Kosher Salt is twice as salty as the previous kosher salt. Also, the lemon juice enhances the salt enough that you don't need to use a ton of it.
Variations
- Roasted Chilli and Roasted Corn Salsa. Spread corn kernels in a single layer on a rimmed baking sheet. Roast until golden brown, stirring twice, about 30 to 40 minutes.
- Roasted Chili Corn Salsa with vegan mayo. Drench the salad with vegan mayonnaise. In a high-speed blender, blend ¼ cup cashews with ½ cup water, 1 ½ teaspoon lemon juice, 2 minced garlic cloves, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste until smooth. Add the cream to the corn salsa recipe below, stir to combine, and sprinkle optionally with ¾ cup of veggie cheese.
- Black bean and roasted chili corn salsa. Add 1 cup of black beans.
- Spicy roasted chili corn salsa. Leave seeds and membranes in jalapeños or substitute serrano peppers for jalapeños.
- More kid-friendly. Substitute green bell pepper for the jalapeño.
- Roasted chili corn salsa without cilantro. Substitute fresh parsley for cilantro.
Nutrition
Calories: 74kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 468mg | Potassium: 227mg | Fiber: 3g | Sugar: 6g | Vitamin A: 297IU | Vitamin C: 41mg | Calcium: 13mg | Iron: 0.4mg
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