Name: Chipotle Corn Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 cups
Cuisine: Mexican
Ingredients: 16 ounces frozen sweet corn; 0.5 red onion; 1 jalapeño; 1 poblano pepper; 0.25 cup fresh cilantro; 2 tablespoons fresh lime juice; 2 tablespoons fresh lemon juice; 0.5 tsp sea salt

From the Cook

1/4

Chipotle Corn Salsa

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Start by thawing the corn in a colander in the sink. Toss the corn into a nonstick skillet and cook over medium heat until warm. You can continue to cook on medium-high to get a nice brown color.

Next, roast the poblano pepper. If you have a gas stove, turn the flame to high. Using tongs, carefully place the pepper directly over the flame until the skin is charred and begins to blister. Rotate the pepper occasionally for about 3 minutes.

Transfer roasted pepper to a bowl and cover tightly with plastic wrap, this will make the pepper steam so the skin peels off easy. After about 10 minutes, carefully rub off and scared the blackened skin. Remove the seeds from the pepper and chop into small pieces.

Add the chopped pepper to a large mixing bowl along with all of the other ingredients and toss well to combine.

Serve immediately or place in the fridge to let chill. Leftover corn salsa can be stored in an airtight container in the fridge for up to 5 days.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Char Your Peppers for Depth 🔥
Char the poblano and jalapeño directly over a gas flame or under the broiler until blackened, then steam in a covered bowl before peeling. This removes the skin and adds a smoky, complex flavor that elevates the salsa beyond raw versions.
Thaw Corn Properly for Best Texture 🌽
Spread frozen corn on a towel to air-dry rather than rinsing, which prevents excess moisture from diluting your salsa and keeps kernels firmer and sweeter.
Acid Balance Creates Brightness 🍋
Use fresh lime juice as your primary acid (about 3 tablespoons per 2 cups corn) and add lemon juice last in small amounts to fine-tune the flavor without overpowering the salsa's natural sweetness.
Dice Uniformly for Professional Presentation ✂️
Cut red onion and roasted peppers into ¼-inch pieces to match corn kernel size, ensuring even distribution of flavors in each bite and a polished appearance.
Macerate Before Serving for Maximum Flavor 🧅
Mix the salsa 30 minutes to 2 hours ahead and refrigerate so the red onion softens slightly and all ingredients meld together, creating a more cohesive and flavorful dish than eating it immediately.