Chipotle Corn Salsa (Best Easy Copycat Recipe)
Copycat Chipotle Corn Salsa tastes just like the spicy corn salsa at Chipotle Mexican Grill! The flavor is out of this world!
Ingredients
- 2 poblano chile peppers
- 4 cups frozen white sweet corn defrosted and drained
- 1/2 red onion finely diced
- 1/2 cup fresh cilantro chopped
- 2 medium jalapenos finely diced (see notes for suggestions on heat preference)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.
- Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 - 30 minutes (depending on the size of your pepper).
- Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes.
- Peel the poblanos with your fingers. Careful the peppers are still hot.
- Cut them in half and remove seeds.
- Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.
Notes
If you want to make your salsa less spicy, remove the seeds of the jalapenos. You can also cut the heat by adding sliced grape tomatoes, and or topping with sour cream.
Some people can be sensitive to cutting and removing the seeds from jalapenos. Because of this, I recommend wearing food-safe gloves while cutting. It’s also a great idea to wear glasses if you have them or some kind of protective eyewear. Oils from peppers can be very irritating to skin and eyes, so just be careful and remember to wash your hands very thoroughly after cutting them.
SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!
Nutrition
Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg