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Chipotle Corn Salsa
Copycat recipe
{(rater>id=100|name=Chipotle Corn Salsa|type=rate|headline=off)}
Preheat: ° | Yield: 10 servings | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:15 |
Ingredients
- 24 ounces frozen corn (see note 1)
- 1/2 cup red onion finely chopped
- 1 large roasted poblano pepper peeled, seeded, and finely chopped (see note 2)
- 2 jalapeño peppers stemmed, seeded, and finely chopped
- 1/4 cup fresh cilantro finely chopped (see note 3)
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Salt
- tortilla chips for serving
Directions
- Grill the corn and poblano to get a bit of char.
- Place the poblano in a bowl and cover with plastic for 5-10 minutes. Using gloves, peel and seed the peppers and finely chop.
- To a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, lemon juice, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
Notes
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