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Copycat Chipotle Corn Salsa

Corn SalsaThe corn-salsa is my absolute favorite at Chipotle.  It’s sweet!  It’s spicy!  It’s Great!!!  (and not too hard to make at home :-p)

6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

ChefTom

17 Comments

  1. I hardly see corn salsa so it is quite a pleasure to see your post. But I think this is an improved corn salsa. I say so because of the Red Onion, Red Jalapenos and the Chopped Cilantro ingredients. I am particularly interested in the cilantro. This herb may be rural but it has many benefits. Its good to see it in western recipes.

  2. I am very much fond of corn. Corn is also good for health. when we talk about dishes we try to go for delicious one, irrespective of its calories content. paneer butter masala is one of the dish which is extremely delicious and mouth watering. Try this paneer dish and I am sure you will love it.

  3. I added so Hatch green chilies and it sure boosted up the flavor. A great salsa

  4. I love love love this corn salsa and am so happy to see the recipe. Could you make it in large batches and freeze for use through the year?

  5. I love this recipe! I’ve made it many times and it’s not only a great salsa it’s also a great alternative to traditional salad dressing. I like to add in black beans for a little change.

  6. The lime juice gives this dish the salty taste it needs. Do not add any extra salt to taste. I omitted the red onion and used a can of Hatch Green Chiles (fire roasted) instead of Poblano and Jalapenos.

  7. What if I don’t have a grill?..How can I do this recipe by useing the oven???

  8. I don’t have a grill so I use frozen sweet corn (one 19oz bag) and sauté it on the stove with a bit of oil until some bits are golden brown.

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