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A white bowl of corn salsa with roasted poblano, red onion, jalapeño and cilantro

Chipotle Corn Salsa

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A copycat corn salsa of cooled sweet corn, roasted poblano, jalapeños, red onion, cilantro, lemon juice and lime juice. No canned chipotle chiles.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Tex-Mex
Servings 10 servings
Calories 76 kcal

Ingredients
  

  • 1 poblano pepper large
  • 24 ounces corn frozen
  • 1/2 cup red onion finely chopped
  • 2 jalapeño peppers stems and seeds removed, finely chopped
  • 1/4 cup cilantro fresh, finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • salt to taste

Instructions
 

  • Turn a gas burner to HIGH. Using tongs, turn the poblano over the flame until charred and blistered on all sides, about 2 to 3 minutes.
  • Transfer the poblano to a bowl, cover tightly and let it steam for 10 minutes. Rub off the skin, remove the stem and seeds, and finely chop the pepper.
  • Cook the frozen corn according to its package directions. Spread it on a baking sheet to cool.
  • Add the cooled corn, red onion, jalapeños, poblano, cilantro, lemon juice and lime juice to a large bowl. Mix and season to taste with salt. The corn should be cool when it is mixed with the other ingredients.

Notes

A serving is about half a cup. Salt is to taste and is not counted in the nutrition. For milder salsa, use bell pepper in place of the jalapeños.

Nutrition

Serving: 1servingCalories: 76kcalCarbohydrates: 18.2gProtein: 2.6gFat: 0.6gSodium: 5mgFiber: 2.3gSugar: 3.7g

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Keyword Chipotle corn salsa copycat, chipotle corn salsa recipe, copycat corn salsa, corn salsa with jalapeños, roasted poblano corn salsa