Copycat Chipotle Corn Salsa Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
8 Servings
Ingredients
  • 1 poblano pepper
  • 2 (12-ounce) bags frozen corn
  • ½ red onion, diced
  • 2 jalapeños, diced (seeds removed)
  • ½ cup cilantro, chopped
  • 1 lemon
  • 1 lime
  • 2 teaspoons cumin
  • 1 teaspoon salt
Directions
  1. Preheat the oven to broil.
  2. Place the poblano directly on the grate and cook it for 10-15 minutes on each side until the skin has blackened. Set it aside to cool.
  3. Bring a pot of water to a boil.
  4. Add the corn and boil for 3 minutes.
  5. Drain the corn.
  6. Peel the black skin off the poblano and discard it.
  7. Chop the poblano and discard the seeds.
  8. Add the poblano, corn, onion, jalapeños, cilantro, juice of lemon and lime, cumin, and salt to a large bowl.
  9. Stir well to combine the flavors.
  10. Serve with chips or use as a topper for Mexican food.