|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 4g||15%|
|Total Sugars 6g|
|Vitamin C 39mg||193%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love Chipotle's corn salsa, we've got a recipe that comes pretty darn close. It's sweet with medium heat, and it adds a burst of color to any dish you're cooking at home. We recommend it for tortilla chip dipping or for sprinkling over taco salad, a burrito bowl, or classic tacos.
This salsa tastes best when you make it ahead of time and allow it to chill in the refrigerator for a few minutes before serving. This lets the flavors to mingle and harmonize together. Since this is a fresh salsa, be sure to store any leftovers in an airtight container in the refrigerator; they'll taste good for another two days.
1 large poblano pepper
24 ounces frozen corn
1/2 cup finely-chopped red onion
1/2 cup stemmed, seeded, and finely-chopped jalapeño peppers
1/4 cup finely-chopped fresh cilantro
1 tablespoon freshly-grated lime zest
2 tablespoons freshly-squeezed lime juice
1 teaspoon kosher salt
Tortilla chips for serving
Gather the ingredients. Set the oven to broil.
Place the whole poblano pepper on a lightly-oiled baking sheet covered in aluminum foil. Place 6 inches below the flame and broil, flipping every couple of minutes, until skin around entire pepper is thoroughly blackened, about 5-10 minutes total.
Transfer pepper to a bowl and cover tightly with plastic wrap so the poblano pepper can steam. Let stand until the skin starts to loosen and the pepper is cool enough to handle, about 10 minutes.
Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Lay the pepper flat, remove stem and seeds, and finely chop.
Cook the frozen corn according to the package directions (most likely around 5 minutes). Once the corn is done cooking, spread it out on a baking sheet to cool before assembling the salsa.
In a large bowl, combine the chopped roasted poblano pepper, cooled, cooked corn, chopped red onion, jalapeño peppers, and cilantro.
Add the lime zest, lime juice, and kosher salt and toss to thoroughly combine.
Cover with plastic wrap and refrigerate until ready to serve.
Serve with tortilla chips for a snack or use as a condiment with tacos or on a salad.
Types of Corn for Corn Salsa
Frozen, canned, or fresh corn can be used to make corn salsa. As long as the amount of kernels equals 24 ounces, you can choose your favorite type of corn for this recipe.
Frozen corn can be cooked on the stovetop or in the microwave. If you choose to microwave the frozen corn, simply place the frozen corn on a microwave safe dish. Add 2 tablespoons of water, cover and cook on high for 5 to 8 minutes, stirring once during cooking. If you choose the stovetop, place the frozen corn in boiling water, reduce the heat to a simmer, cover and cook for 3 to 5 minutes. Drain before serving.
Fresh ears of corn can be boiled in a large pot of salted water over high heat for 3 to 5 minutes. Once the ears are cooked, submerge them in a large bowl of ice water until cool enough to handle and cut the kernels off the cob.
Canned corn can also be used. Simply empty the contents of the can into a large saucepan and warm over medium heat. Drain off any excess water before using.
Ways to Roast Poblano Peppers
Poblano peppers can be roasted in the oven as described in the recipe above, or on a gas stovetop or outdoor grill.
Stovetop: Turn the flame of a gas stove to high. Using tongs, place the pepper directly over the flame until the skin is charred and blistered, turning occasionally. This will take about 3 minutes. Once charred, proceed as directed to remove the skin and chop.
Grill: Place the pepper directly onto lightly-oiled grates. Allow the skin to char and bubble, turning occasionally. This will take about 3 minutes. Once charred, proceed as directed to remove the skin and chop.