Chipotle Corn Salsa (Copycat Recipe)

I couldn’t wait to make this chipotle corn salsa copycat recipe when I saw it on Culinary Hill. It’s a simple salsa but I always enjoy it whenever I visit their restaurant. Chipotle normally uses frozen corn for their salsa but I chose to quickly boil a couple of ears of fresh sweet corn on the cob since they are in season right now. I roasted the poblano on my gas-top stove but you can also broil it in the oven to char the skin. I served this chile-roasted corn salsa with pork tacos and they paired beautifully together. This salsa is super easy to make and tastes fantastic on burritos, enchiladas, tacos, tostadas, or with chips.

How to Make Chipotle Corn Salsa (Copycat Recipe)

Roast the poblano pepper by placing the pepper directly over the flame of your gas stove on high. Use tongs to turn the pepper often to char the entire pepper.  Side Note: If you don’t have a gas stove, use a broiler on high with the pepper right under it. Turn it often with tongs to char the entire pepper.

Place the charred pepper in a bowl and immediately cover it with plastic wrap tightly. Set aside for 10 minutes to allow the skin to soften. Remove the plastic wrap and peel the charred skin from the pepper.

Slice pepper in half, remove the stem, seeds, and vein then dice and set aside.

Bring a pot of water to boil over high heat. Add the two cobs of shucked corn and cook for 2 minutes. Remove from the water and place on a paper towel to dry and cool down.

Once the corn has cooled completely, stand the corn cob upright holding it steady, use a sharp knife, and make long downward strokes on the cob, separating the kernels from the cob. Repeat with the remaining cob.

Place the corn kernels in a large bowl with the diced poblano, red onion, jalapeno, and cilantro. Add the lime juice and lemon juice along with some sea salt, to taste. Stir to combine then taste and add more citrus juice or salt, if needed. Serve with tortilla chips or with your favorite Mexican food. Enjoy.

Chipotle Corn Salsa (Copycat Recipe)

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Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Course: Appetizer

Cuisine: Mexican

Servings: 4

Author: Pam / Original recipe by Culinary Hill

Equipment

• Large pot

Ingredients

• 1 small poblano pepper
• 2 ears of sweet corn on the cob, shucked
• ¼ small red onion, diced finely *If onion is strong flavored, soak in ice water for 5 minutes.
• ¼-½ jalapeno, diced, to taste
• 3 tbsp cilantro, chopped
• 1-2 tsp fresh lime juice, to taste
• 1-2 tsp fresh lemon juice, to taste
• Sea salt, to taste

Instructions

• Roast the poblano pepper by placing the pepper directly over the flame of your gas stove on high. Use tongs to turn the pepper often to char the entire pepper. 

  Side Note: If you don't have a gas stove, use a broiler on high with the pepper right under it. Turn it often with tongs to char the entire pepper. 
• Place the charred pepper in a bowl and immediately cover it with plastic wrap tightly. Set aside for 10 minutes to allow the skin to soften.
• Remove the plastic wrap and peel the charred skin from the pepper. Slice pepper in half, remove the stem, seeds and vein then dice and set aside.
• Bring a large pot of water to boil over high heat. Add the two cobs of shucked corn and cook for 2 minutes. Remove from the water and place on a paper towel to dry and cool down. 
• Once the corn has cooled completely, stand the corn cob upright holding it steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob. Repeat with the remaining cob. 
• Place the corn kernels in a large bowl with the diced poblano, red onion, jalapeno and cilantro.
• Add the lime juice and lemon juice along with some sea salt, to taste. Stir to combine then taste and add more citrus juice or salt, if needed.
• Serve with tortilla chips or with your favorite Mexican food. Enjoy. 

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