Copycat Chipotle Chili Corn Salsa Recipe
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(45)
Ingredients
4 servings
- 16 ounces frozen white corn kernels
- 1 poblano pepper (stemmed, roasted and chopped)
- ⅓ cup fresh cilantro (chopped)
- ½ red onion (finely chopped)
- 1 jalapeno pepper (finely diced)
- 2 tablespoons lime juice (fresh or bottled)
- 1 tablespoon lemon juice (fresh or bottled)
- salt (to taste, I find approximately ½ teaspoon to be about perfect)
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Preparation
Step 1
Prepare the corn by cooking it according to package directions. Drain it, and then set it aside to cool for a few minutes.
Step 2
Prepare the poblano pepper by charring it over an open flame on a gas burner or placing it below the broiler of the oven until the skin is charred, before chopping.
Step 3
In a large bowl, combine the cooled corn, roasted poblano pepper, cilantro, onion, jalapeno, lime juice and lemon juice. Toss all to combine.
Step 4
Salt to taste.
Step 5
Serve and enjoy!
Step 6
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