Chipotle Corn Salsa
My version of Chipotle's roasted chili-corn salsa: roasted corn tossed with roasted poblano, red onion, jalapeño, cilantro, salt and a blend of lemon and lime juice. It serves 4 and takes about 35 minutes with frozen or canned roasted corn, or about an hour with fresh corn you char yourself.
Servings 4 servings
Calories 90kcal
Equipment
- 1 Tongs
Ingredients
Citrus Juice
- 2 small limes this is a ratio; scale up as needed
- 1 large lemon
Roasted Chili-Corn Salsa
- 14 oz roasted corn kernels fresh, frozen fire-roasted, or canned fire-roasted
- 1 tablespoon roasted poblano pepper roughly chopped
- ¼ cup red onion medium diced
- 1 tablespoon jalapeno finely diced
- 1 tablespoon cilantro chopped
- 4 teaspoon citrus juice lemon/lime blend
- 1 ½ teaspoon Morton kosher salt
- neutral oil for broiling the corn and poblano
Instructions
Make the Citrus Juice
- Juice 2 small limes and 1 large lemon. Strain out all pulp and seeds. This is a ratio, not a fixed quantity. Scale up as needed. Store in the fridge for about a week, or freeze it.
Make the Roasted Chili-Corn Salsa
- For fresh corn: heat the broiler on high. Oil four corn cobs, place on a foil-lined baking sheet, and broil, rotating frequently, until blackened all over (about 25 to 30 minutes). Cool and cut the kernels off. For frozen or canned fire-roasted corn, prepare according to package instructions.
- For the roasted poblano: oil the pepper, broil until the skin is blackened all over (10 to 15 minutes), then place in a covered container to steam for 10 minutes. Peel off the blackened skin, remove the stem and seeds, and roughly chop the flesh.
- Combine the corn, roasted poblano, red onion, jalapeno, cilantro, citrus juice, and salt in a large bowl. Stir well and adjust seasoning.
Video
Notes
The corn: The people I talked to said Chipotle uses thawed frozen corn with roasted poblano peppers. I use frozen fire-roasted corn or canned roasted corn most of the time, and it saves you a lot of work. Chipotle's ingredient list says white sweet corn, but I could only find it at a few stores, so this recipe uses regular roasted corn.
The poblano: You only need a tablespoon of it here, so roast one pepper and keep the rest. Roasted poblano keeps 3 to 4 days in the fridge.
The citrus juice: Two small limes to one large lemon, strained. You'll have extra; it keeps about a week in the fridge, or freeze it.
The salt: People who've worked at Chipotle have said it uses Morton's coarse kosher salt, so the salt on this card is Morton kosher salt (about 4.8 grams a teaspoon). If you only have Morton table salt, use about a fifth less by the spoon.
Storage: 3 to 4 days in a covered container in the fridge (the USDA's guidance for cooked leftovers).
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Nutrition
Serving: 1g | Calories: 90kcal