This is great as a salsa for dipping and for over-filling tacos and burritos. Fresh, light, delicious.

Copycat recipe - https://www.culinaryhill.com/roasted-chili-corn-salsa-chipotle-copycat/#wprm-recipe-container-27837

• 24 ounces frozen corn or 6 corn cobs, cooked.
  • Can also grill the cobs, adds a nice flavor
• 1/2 cup red onion finely chopped
• 1/2 = 1 jalapeño pepper stemmed, seeded, and finely chopped
• 1/4 cup fresh Parsley finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• Salt

1. Grill the corn to get a bit of char.
2. To a large bowl, add cooled corn, red onion, jalapeño peppers, parsley, lemon juice, and lime juice. Season to taste with salt.

1. Corn: Chipotle employees have reported with Chipotle uses frozen corn. To substitute fresh corn, bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add 6 ears of corn and boil for 3 to 5 minutes. Submerge ears in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.
2. Roasted poblano peppers:
   1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
   2. Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
   3. Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
   4. Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.
3. Cilantro. Omit or sub parsley if you don't like cilantro.
4. Roasted corn: Chipotle doesn't roast their corn, but that doesn't mean you can't! Preheat oven to 375 degrees. Cut fresh corn kernels from cobs. Spread corn in single layer on a rimmed baking sheet pan. Roast until golden brown, stirring twice, about 30 to 40 minutes.
5. Make it mild: Substitute bell peppers (raw or roasted) for the poblanos and jalapeños if you want to cut out the spice.
6. Make it spicier: Substitute minced fresh serrano chiles (with their seeds) for the jalapeños if you like it SPICY. Minced habañeros would also be delicious!