Chipotle's Sweet Corn Salsa

This simple corn salsa is my copycat version of Chipotle's sweet corn salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It's a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls. Yields about 7 cups or 14 (1/2 cup) servings.

Course Appetizers & Snacks

Cuisine Tex Mex

Keyword cilantro, copycat, jalapeño, lime, poblano, salsa, sweet corn

Prep Time 8

Cook Time 8

Total Time 16

Servings servings

Calories 73

Author Laurie McNamara

Ingredients

2 poblano peppers
olive oil spray
32 ounces frozen sweet corn thawed
1 medium red onion finely diced (about a cup)
2 jalapeños seeded and diced small - keep seeds and ribs in for more heat
1 bunch fresh cilantro chopped (about 1/2 to 2/3 cup chopped)
2 large limes juiced
1 teaspoon sugar
3/4 teaspoon kosher salt more or less to taste

US Customary - Metric

Instructions

Move your oven rack to the highest position and preheat broiler on high.
Place the poblano on a foiled lined sheet pan. Spray with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Watch carefully. Turn halfway through.
Once charred, use tongs to transfer the poblanos to a small bowl and cover tightly with plastic wrap. Allow the peppers to steam for a few minutes while you prep the remaining ingredients. Then peel the charred skin away from the flesh and discard along with the stems and seeds. Next slice the pepper into strips and then dice.
In a large bowl; place the thawed sweet corn, red onion, poblano, jalapeño and cilantro. Sprinkle with sugar, kosher salt and sqeeze the juice from 2 limes.
Toss to combine, taste and season with more salt as needed.
Serve with tortilla chips.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition