Easy Corn Salsa
Chipotle Corn Salsa is Chipotle restaurant copycat! Fresh corn, jalepeños, onion, Poblanos, cilantro and citrus give it big, spicy flavor.
Servings: 8 Servings
Ingredients
- 3 ears corn on the cob unshucked
- 2 jalapeño peppers stemmed, seeded and diced
- ½ red onion diced
- 1 roasted Poblano pepper seeded and diced
- ½ cup fresh cilantro chopped
- 2 fresh limes juiced
- ½ lemon juiced
- Salt and pepper
Instructions
For the Corn:
- Snip off the tassel at the top of each ear of corn, but leave the husks intact. Drizzle a tablespoon of water into the trimmed end. Microwave on high for 8 minutes.Using a kitchen towel or pot holder, cut off the base just above the stem, then slide off the husk and silk.
- Once the corn has cooled to room temperature, use a sharp knife to slice the kernels off the cob.Tip: To keep the kernels from scattering, stand the ear of corn upright on the center tube of a Bundt pan. The sliced kernels will fall neatly into the pan below.
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
Use sweet, fresh corn: The flavor is best with ripe, juicy corn. Look for ears that are firm and plump with bright green husks.
Char the poblano until blistered: Roast it under the broiler or over a gas flame, then peel off the skin for better texture and deeper flavor.
Dice everything finely: Small, even pieces ensure each bite has a balanced mix of flavors.
Let it sit before serving: Resting the salsa for 15 to 30 minutes helps the flavors blend and develop.
Nutrition
Serving: 1 serving | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 38mg | Fiber: 1g | Sugar: 2g
