Chipotle Corn Salsa (Print Version)
# Ingredients:
→ Vegetables & Herbs
01 -
1/4 cup chopped fresh cilantro leaves
02 -
2 jalapeños, finely chopped after removing seeds and white bits
03 -
1 small red onion, diced finely (about 1/2 cup)
04 -
14-16 oz of frozen corn (roughly 3 cups)
05 -
1 poblano pepper
→ Citrus & Seasonings
06 -
1 tablespoon lime juice (juice from about 1/2 lime)
07 -
Pinch of sea salt to your taste, about 1/2-3/4 tsp
08 -
1 tablespoon lemon juice (juice from about half a lemon)
# Instructions:
01 -
Set your oven to 400°F (200°C). Get a small tray, line it with parchment, and put the whole poblano on it (don’t cut it, leave the stem). Place it in the oven for 20 mins, flip it with tongs, and roast for another 20 mins until it looks wrinkly and the skin is blackened.
02 -
Once the roasting is done, take the tray out and let the poblano cool off for 10 minutes or until you can touch it without burning yourself. Use your hands to gently rub off the charred skin—it should come off pretty easily! Trim the stem and scrape away the seeds before chopping the flesh finely. Set it aside.
03 -
While the poblano bakes, cook your corn based on what the package says. Don’t overdo it, though—you want the kernels to be juicy and firm. Drain well, and let it cool to room temperature.
04 -
While waiting for the roasted poblano and corn to cool, dice up the red onion into pieces close to the size of the corn. Chop the cilantro leaves and get rid of the thicker stems. For the jalapeños, take out the membranes and seeds (gloves will save your fingers!), then chop them finely.
05 -
Grab a big bowl, and toss in the corn, diced roasted poblano, jalapeños, onion, and cilantro. Pour in the lime and lemon juices, sprinkle in the salt, and give it a gentle stir—try not to squash the corn!
06 -
Cover the bowl tightly using plastic wrap or move everything to a sealed container. Let it chill for at least 30 minutes. If you wait a few hours or even let it rest overnight, the flavors blend really well. Right before serving, stir it again and adjust the salt if needed.
07 -
Enjoy this chilled corn mix with tortilla chips, or use it as a topping for tacos, burrito bowls, grilled meats, or salads. Leftovers? Store them in an airtight container in the fridge.
# Notes:
01 -
For Chipotle vibes, pair this side dish with cilantro-lime rice, beans, fajita veggies, and a protein choice in a bowl.
02 -
Make it ahead—the taste gets better if you let it sit overnight. Great for prepping meals or parties!
03 -
Want charred flavor? After cooking the corn, spread the kernels on a baking sheet, broil for 3-5 minutes, and then proceed.