Chipotle Corn Salsa Recipe (Roasted Chili Corn Salsa)
Chipotle Corn Salsa is a delightful combination of sweet corn, smoky chilies, and fresh ingredients. This roasted chili corn salsa is a copycat recipe inspired by the renowned Chipotle Mexican Grill's dish.
Servings 6
Calories 67kcal
Ingredients
- 12 oz White sweet corn ~ 2 cups
- 1 large Poblano Pepper
- 1 small Jalapeno ~ 2-3 tablespoons finely chopped
- ½ cup Red onion finely chopped
- 1 teaspoon Salt or to taste
- ¼ cup Cilantro or coriander leaves finely chopped
- 1 tablespoon Lime juice freshly squeezed
- 1 tablespoon Lemon juice freshly squeezed
Instructions
- Roast Poblano Pepper: On an open flame, roast the pepper until charred. Keep turning it at intervals for even charred effect.
- Place in a bowl, cover with plastic wrap and let it sit for 5-10 minutes. It helps in easier peeling the skin.
- Uncover the bowl and peel the pepper.
- Cut it in half and remove its stem and seeds. Finely chop the pepper.
- Cook Sweet Corn: If you are using frozen corn, cook it as per the package instructions. You can either cook it in the microwave or stovetop. If you are using canned corn, drain and rinse the corn before using it.
- Make Salsa: Add white sweet corn in a bowl, followed by chopped pepper, onion, jalapeno, cilantro, lemon juice, lime juice, and salt.
- Mix well so that everything is well combined.
Notes
- Adjust the amount of jalapeno as per your liking for heat and spice.
- Since White corn is sweeter than yellow, adjust the amount of lemon and lime juice you like.
- For the best flavor melding, let the salsa rest for at least 30 minutes before serving.
- In the refrigerator, Chipotle Corn Salsa stays fresh for up to 4 days when kept in an airtight container.
Nutrition
Calories: 67kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 390mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 322IU | Vitamin C: 31mg | Calcium: 9mg | Iron: 0.4mg
