Chipotle Corn Salsa
User Reviews
5.0
12 reviews
Excellent
Chipotle Corn Salsa
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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.
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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
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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 Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
118mg
(5%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
52IU
(1%)
Vitamin C
7mg
(8%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 118mg | 5% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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