Name: Copycat Chipotle Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 -4 cups
Ingredients: 16 ounces white sweet corn (fresh or frozen and defrosted); 1 large poblano pepper + 1 teaspoon high heat oil; 1 small red onion (approx. 3/4 cup); 1 jalapeno pepper; 1/2 cup fresh cilantro; juice of 2 limes + 1 lemon (approx. 1/2 cup); large pinch sea salt

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This recipe for Copycat Chipotle Corn Salsa tastes just like theirs! My friend Sheri made this for a party and she was so excited how much it taste just like Chipotles’s. Now I have no reason to not make my own bowl at home. All I have to do is make Copycat Chipotle Cilantro Lime Rice and Slow Cooker Pork Carnitas with this corn salsa and I have my very own bowl version! Plus I can save lots of money from making it at home. This recipe for the Copycat Chipotle Corn Salsa will make about 3-4 cups so be sure to have the leftovers for dipping with chips or take to a party. Be sure to give it a try!

Copycat Chipotle Corn Salsa

Course Appetizer

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 -4 cups

Author Sheri Brockman

Ingredients

16 ounces white sweet corn fresh or frozen and defrosted
1 large poblano pepper + 1 teaspoon high heat oil
1 small red onion approx. 3/4 cup
1 jalapeno pepper
1/2 cup fresh cilantro
juice of 2 limes + 1 lemon approx. 1/2 cup
large pinch sea salt

Instructions

Start by lining a cookie sheet with tinfoil and then set the oven to broil.
Using your hands, coat the poblano pepper with the oil and place on the cookie sheet.
Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn.
Once both sides are brown, remove from the oven and set aside in a large bowl.; Cover the bowl and allow the pepper to sit for 15 minutes.
Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro; Place into a large bowl and set aside.
Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off.
Next cut off the top and slice the flesh away from the core.
Finely chop the pepper and place it in the bowl with the corn.
Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined.
Taste test and add more salt if needed.
Serve immediately or store in the refrigerator for up 4 days.