Corn Salsa
If you love Chipotle's corn salsa, then you're really going to love this copycat version that's easy to make at home! This roasted corn salsa recipe is delicious on tacos, burrito bowls or dipped up with chips.
Ingredients
- 2 ears corn on the cob
- 1 poblano pepper
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice, fresh squeezed
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
Instructions
- Heat a grill over medium-high heat.
- Place the ears of corn (with the husks removed) and poblano pepper on the grill over medium heat.
- Grill for 10-12 minutes, flipping throughout the cooking process.
- Remove the corn and pepper from the grill and immediately place the poblano pepper in a plastic zipper bag.
- Seal the bag shut and set aside for 10 minutes.
- In the meantime, remove the kernels from the corn cobs with a sharp knife, when cool enough to handle. To do this, I recommend holding the corn on the cob from the top in a large bowl and using the knife to slice the kernels from each side, so that they’ll immediately fall into the bowl.
- Remove the poblano pepper from the plastic bag. Peel the skin from the pepper, remove the stem and seeds, then chop the pepper and add it to the bowl of corn.
- Add the diced red onion, cilantro, lime juice, salt, pepper and cumin, and stir to combine.
- Eat immediately or store the salsa in an airtight container in the refrigerator for up to 6 days.
Notes
- If you don’t have a grill available, or don’t have corn on the cob, you can make this salsa in a skillet on the stovetop.
- You’ll want to start by draining and rinsing corn from a can, removing corn from the cob, or thawing and draining corn from the freezer. You’ll also want to remove the stem and seeds from the poblano and dice the pepper.
- Heat a large skillet over high heat on the stove.
- Add 1 tablespoon olive oil (or any vegetable oil) to the skillet.
- When the oil is hot, add the corn and diced poblano pepper, cook for 4-6 minutes or until the corn becomes slightly charred.
- Remove the corn and poblano from the skillet and transfer to a bowl. Add the diced onion, cilantro, lime juice, salt, pepper and cumin, and stir to combine.
- If using canned corn, you’ll want to use one (15.25 ounce) can of sweet corn, drained and rinsed.
- If using frozen corn, you’ll want to use 2 cups of defrosted and drained corn kernels.
- If you can’t find a poblano pepper, you can use 2 jalapeno peppers in place of the poblano pepper, but that will make the salsa slightly spicier.
Nutrition Facts
Calories 18kcal (1%)Carbohydrates 4g (1%)Sodium 196mg (8%)Potassium 88mg (3%)Sugar 1g (1%)Vitamin A 235mg (5%)Vitamin C 36.2mg (44%)Calcium 4mgIron 0.4mg (2%)
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