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copycat chipotle corn salsa

Copycat Chipotle Corn Salsa Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 72
Ingredients Method Notes

Ingredients
  

  • 3 ears fresh corn, husked
  • 1 large poblano pepper
  • 1 small jalapeño, seeded and minced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro, packed
  • Juice of 2 limes, about 1/4 cup
  • 1/2 tsp kosher salt, plus more to taste

Method
 

  1. Char the corn on a hot grill or under a broiler until blackened in spots, about 10 minutes, turning occasionally. Cool, then cut kernels off the cob into a large bowl.
  2. Char the poblano until skin is blistered, 5–7 minutes per side. Cover and steam for 5 minutes, then peel, seed, and dice. Add to the corn.
  3. In a small bowl, stir together the onion, jalapeño, cilantro, lime juice, and salt. Let sit for 5 minutes.
  4. Pour the onion mixture over the corn and poblano. Fold gently, taste for salt, and serve.

Notes

Let the salsa sit for at least 10 minutes after mixing to let the flavors come together. If it seems a little watery after chilling, just drain off the excess liquid before serving.