Chipotle Copycat Roasted Chili-Corn Salsa
Chipotle Copycat Roasted Chili-Corn Salsa is a medium heat, smoky and slightly sweet salsa that is an amazing side dish and the perfect topping to so many of my favorite dishes! This simple recipe even has a shortcut to get it on the table in no time flat.
I have professed my love for Chipotle Mexican Grill time and time again. I can't help myself. I absolutely adore their food. My absolute favorite thing to order is a burrito salad. And I could eat it every day. I love my burrito bowl filled with Pork Carnitas, pinto beans, fresh salsa, guacamole and this Roasted Chili-Corn Salsa.
This corn salsa starts with sweet corn, smoky roasted poblano peppers, red onions, jalapeño peppers and cilantro. It is sweet, spicy, smoky and perfectly tart from the citrus juice. It is amazing on chips, on burritos, salads, tacos... Pretty much on everything. I tend to fix a bowl and eat it as a side with lunch and dinner.
This dish has a chile pepper that I have never shared with you before. But trust me. You want this pepper in your life.
Poblano (pronounced "po-BLAH-no") is a dark green, heart-shaped pepper that is approximately 4 inches long and 2 inches wide.They are a mild variety of chili pepper and are common in Mexican dishes such as chiles rellenos. They are absolutely amazing and a great starter chile for people who are hesitant about cooking with chiles.
If you do not want to spend the time roasting the poblanos, substitute fire roasted green chiles. It makes for an even simpler recipe.
The roasted poblanos really brings this dish together. The smoky poblanos, with the sweet corn and spicy jalapenos come together to create an amazing dish that you will have on your table again and again.
Enjoy!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Check out some of our favorite Chipotle Copycat Recipes: Click on the image or the bold recipe title and it will open each one in a new tab.
Best Ever Guacamole Chipotle's Restaurant Copycat is loaded with fresh avocado and bits of onion, jalapeno and citrus juices to perfectly balance this mildly spicy guacamole.
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Chipotle Copycat Roasted Chili-Corn Salsa
SERVES 12 | ACTIVE TIME 25 MIN | TOTAL TIME 25 MIN
2 poblano chile peppers
4 cups frozen white sweet corn, defrosted and drained
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
2 medium jalapenos, finely diced
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 to 20 minutes. Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the poblanos with your fingers. Careful the peppers are still hot. Cut them in half and remove seeds. Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.
DONNA'S NOTES: This is a great make-ahead dish, it gets even better the next day.
You can substitute fresh cooked corn when it is in season.
SHORTCUT: You can substitute 1 (4 ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!
Recipe developed by Donna Elick -
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