Chipotle Corn Salsa (Copycat)
User Reviews
5
Chipotle Corn Salsa (Copycat)
Description
This Chipotle Corn Salsa (Copycat) recreates the distinctive smoky and mildly spicy salsa using frozen or cooked corn mixed with charred poblano and fresh jalapeño peppers. The roasting and skin removal of the poblanos add a subtle smoky undertone while the combination of citrus juices brightens the flavors. Red onion adds sharpness and cilantro a fresh herbal note.
The texture is a blend of tender corn kernels and finely chopped peppers and onion, creating a chunky, colorful salsa that pairs well with tortilla chips or as a condiment on tacos, burrito bowls, or grilled meats. Adjusting the pepper seeds alters spiciness, and substituting milder peppers can soften heat.
Preparation tips include roasting the poblano peppers under a broiler and enclosing them to loosen skins for easy peeling. Corn can also be roasted for additional flavor if desired. The recipe includes variations for spiciness and transforming the salsa into a creamy corn salad with mayo, sour cream, garlic, and spices, topped with Cotija cheese.
Ingredients
- 24 ounces corn see note 1, frozen
- 1/2 cup red onion finely chopped
- 1 large poblano pepper peeled, seeded, and finely chopped (see note 2, roasted
- 2 jalapeno pepper stemmed, seeded, and finely chopped
- 1/4 cup cilantro finely chopped (see note 3, fresh
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- salt
- tortilla chips for serving
Instructions
- Cook corn according to package directions. Spread on a baking sheet to cool.
- To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
Notes
- To roast poblanos, broil until skin blisters, then cover to steam; peel off skin before chopping.
- Use frozen corn per Chipotle's version, or cook fresh corn by boiling or roasting for added flavor.
- Adjust spice by removing pepper seeds for milder salsa or including them for more heat; substitute bell peppers for no heat.
- To make a creamy corn salad, mix this salsa with mayo, sour cream, garlic, chili powder, and Cotija cheese.
- Cilantro can be substituted with parsley if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1/2 cup each)
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 75kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 23mg | 26% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
