Chipotle Corn Salsa (Copycat)
Our Chipotle corn salsa copycat recipe is sweet, a little spicy, and perfect for Taco Tuesday. Learn how to make our homemade twist on this popular Mexican restaurant's recipe. Roasted poblano, sweet white corn, jalapeno, red onion, fresh cilantro, and lime juice come together to make this vegan and gluten free salsa to serve with burrito bowls, tacos or salads.
Servings: 8 cups
Calories: 151kcal
Ingredients
- ½ cup olive oil
- 2 large poblano peppers
- 8 cups frozen white corn thawed (3 pounds)
- 2 cups red onion chopped
- 1 cup jalapenos seeded and finely chopped (4 jalapenos)
- 1 ¼ cup cilantro chopped
- 2 tablespoons lime zest
- 1 cup freshly squeezed lime juice 8 limes
- 2 teaspoons salt or to taste
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425F, and line a small baking tray with foil.
- Brush the two poblano peppers with olive oil, then roast them for 7 minutes. Turn the peppers over with tongs and roast for another 7 minutes.
- Place the charred poblanos in a glass or ceramic dish and cover with plastic wrap for 10 minutes to allow to cool.
- Carefully rub off the outer skin with a paper towel, then cut off the tops, de-seed, and chop.
- Divide the oil between two 10-inch, heavy-bottomed skillets, and heat it until shimmering over medium high heat. Place 4 cups of thawed corn in each skillet and saute it until it's tender and roasty, about 6 to 9 minutes, stirring frequently with a wooden spoon.
- Spread the sauteed kernels out on a large baking tray to cool for 8 to 10 minutes.
- Mix the cooled kernels, onion, jalapenos, poblanos, cilantro, lime zest, lime juice, salt, and black pepper. With a large spoon, stir until well mixed.
- Taste and adjust seasonings, adding more lime juice, salt, cilantro, or even sugar, if you like it sweeter. Chill for at least 15 minutes, then enjoy.
Notes
- Want the best flavor? Allow the ingredients to meld for at least 15 minutes before eating, then taste test and adjust lime and seasonings.
- Want the best texture? Chop the onion, jalapeno, and the roasted poblano finely.
- Want freshest ingredients? Choose to use fresh corn when it's in season for the freshest tasting salsa. One medium cob will give you ¾ cup of kernels. This recipe calls for 8 cups of kernels, which is roughly 10-11 ears.
- Need to make it faster? When speed is a priority, use a good quality white shoepeg canned corn. If you choose this option, add extra seasonings: lime and lemon juice, salt, cilantro and possibly some white sugar to increase the flavor once the salsa has been assembled.
Nutrition
Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 289mg | Fiber: 3g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 30mg | Calcium: 12mg | Iron: 1mg
