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close up of salsa on a tortilla chip

Chipotle Corn Salsa

Chipotle Corn Salsa is Chipotle restaurant copycat! Fresh corn, jalepeños, onion, Poblanos, cilantro and citrus give it big, spicy flavor.
5 from 3 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 Servings
Calories: 25kcal
Author: Pat Nyswonger

Ingredients

  • 3 large ears of fresh white corn unshucked
  • 2 jalapeño peppers stemmed, seeded and diced
  • ½ of a medium size red onion diced
  • 1 Poblano pepper roasted, seeded and diced (see notes)
  • ½ cup cilantro chopped
  • 2 limes juiced
  • ½ lemon juiced
  • Salt and pepper to taste

Instructions

For the Corn:

  • With kitchen scissors, snip off and discard the top tassel of each ear of corn but do not remove the husks.  Dribble a tablespoon of tap water into the cut area.  Place the three ears of corn in the microwave and zap it on high for 8 minutes.
  • Use a kitchen towel or pot holder to transfer the corn from the microwave.  Cut off the end of the corn just above the stem and slide the husk and silk off the corn.
  • When the corn has cooled to room temperature, slice the kernels off of the cob using a sharp knife.  Tip….To keep the corn from flying all over the work area, place the corn on the tube-top of a Bundt pan and let the sliced kernels fall into the pan.

For the Salsa:

  • Place the corn, jalapeños, onion, Poblano and cilantro into a large bowl. Combine the lime and lemon juice in a pitcher or jar, pour over the corn mixture and toss to combine. 
  • Taste and add salt and pepper accordingly.

Notes

  • For 1 ear of corn cook for 4 minutes on the high setting. To cook 3 ears of corn at the same time, increase the cooking time by 2 minutes for each additional ear of corn.  
  • Another option to cook corn is to bring a large pot of salted water to a boil, plunge the shucked corn into the water, and boil for 5 minutes, then remove with tongs.
  • Two cups of frozen corn (thawed) may be substituted for the fresh corn
  • Canned Poblano peppers may be substituted for fresh Poblano peppers.
  • For instructions on how to roast Poblano peppers, see our post for roasting Poblano peppers in the oven.

Nutrition

Serving: 1 | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 38mg | Fiber: 1g | Sugar: 2g