Chipotle Corn Salsa
Learn how to make Chipotle's famous corn salsa at home.
- Serves: 6 persons
- 1large poblano pepper
- 24ounces frozen corn
- ½cup red onion finely chopped
- ½cup jalapeño peppers stemmed, seeded, and finely chopped
- ¼cup fresh cilantro finely chopped
- 1tablespoon freshly grated lime zest
- 2tablespoons freshly squeezed lime juice
- 1teaspoon kosher salt
- Tortilla chips for serving
Step 1Gather the ingredients. Set the oven to broil.
Step 2Place the whole poblano pepper on a lightly-oiled baking sheet covered in aluminum foil. Place 6 inches below the flame and broil, flipping every couple of minutes, until skin around entire pepper is thoroughly blackened, about 5-10 minutes total.
Step 3Transfer pepper to a bowl and cover tightly with plastic wrap so the poblano pepper can steam. Let stand until the skin starts to loosen and the pepper is cool enough to handle, about 10 minutes.
Step 4Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Lay the pepper flat, remove stem and seeds, and finely chop.
Step 5Cook the frozen corn according to the package directions (most likely around 5 minutes). Once the corn is done cooking, spread it out on a baking sheet to cool before assembling the salsa.
Step 6In a large bowl, combine the chopped roasted poblano pepper, cooled, cooked corn, chopped red onion, jalapeño peppers, and cilantro.
Step 7Add the lime zest, lime juice, and kosher salt and toss to thoroughly combine.
Step 8Cover with plastic wrap and refrigerate until ready to serve.
Step 9Serve with tortilla chips for a snack or use as a condiment with tacos or on a salad.