Chipotle Corn Salsa

Copycat Chipotle Corn Salsa comes together with simple ingredients like sweet corn, red onion, jalapeño, poblano pepper, cilantro, lime juice, lemon juice, and sea salt. It's fresh and flavorful with just the right amount of spice. Chipotle Mexican Grill is known for their large customizable burritos, variety of toppings, like fajita veggies, pico de gallo, and of course, guacamole. Today, I'm going to share how to make the best corn salsa, so you can skip the fast food Chipotlane and enjoy taco night at home!

Author: The Urben Life

Category: Vegetarian

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 cups

Calories: 68 kcal per serving

Ingredients

16 ounces - frozen sweet corn
½ - red onion
1 - jalapeño
1 - poblano pepper
¼ cup - fresh cilantro
2 tablespoons - fresh lime juice
2 tablespoons - fresh lemon juice
½ tsp - sea salt

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.