thepioneerwoman5.0
Chipotle Corn Salsa
If you're a fan of Chipotle's corn salsa, you'll love this easy homemade version. It's a copycat corn salsa recipe that tastes just like the original.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
📝 Preparation Steps
1
Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to ⏱️ 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for ⏱️ 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don't worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl.
poblano pepper1
2
Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for ⏱️ 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers.
poblano pepper1
3
Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper. Mix well to combine. Serve with tortilla chips.
jalapeño, seeds removed and diced1Tortilla chips, for serving
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