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nameCopycat Chipotle Corn Salsa
descriptionSweet, crisp, and tangy.
urlhttps://12tomatoes.com/copycat-chipotle-corn-salsa
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Ingredients
  • 24 oz frozen sweet corn kernels
  • 1/3 cup red onion, finely chopped
  • 1 large poblano pepper
  • 2 jalapeño peppers stemmed, seeded, and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon fresh lemon juice
  • juice of 1 lime
  • salt to taste
Preparation
  1. Prepare corn to package directions. Drain and spread on baking sheet to cool completely.
  2. While corn is cooking preheat oven to 425˚F. Place poblano on pan greased with olive oil and cook for 7-10 minutes or until blistered. Turn over using tongs and roast other side for 7-10 minutes.
  3. Remove from oven and place in heat-proof bowl. Cover with plastic wrap and allow to sit for 10 minutes. Carefully remove skin from pepper and remove seeds. Chop finely.
  4. Combine corn, poblano, and remaining ingredients in large bowl and toss until well mixed. Serve with beans and rice, corn chips, or with your favorite Mexican dishes.
Sweet, crisp, and tangy.
Course: Side
Diet(s): Gluten-Free, Vegetarian, Vegan, Gluten-Free, Vegetarian, Vegan
Allergen(s): Corn, Citrus, Corn, Citrus

Recipe adapted from Culinary Hill

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Copycat Chipotle Corn Salsa

Copycat Chipotle Corn Salsa

5 from 1 votes
Cuisine: Mexican
Servings: 10 servings
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 24 oz frozen sweet corn kernels
  • 1/3 cup red onion, finely chopped
  • 1 large poblano pepper
  • 2 jalapeño peppers stemmed, seeded, and finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon fresh lemon juice
  • juice of 1 lime
  • salt to taste

Preparation

  1. Prepare corn to package directions. Drain and spread on baking sheet to cool completely.
  2. While corn is cooking preheat oven to 425˚F. Place poblano on pan greased with olive oil and cook for 7-10 minutes or until blistered. Turn over using tongs and roast other side for 7-10 minutes.
  3. Remove from oven and place in heat-proof bowl. Cover with plastic wrap and allow to sit for 10 minutes. Carefully remove skin from pepper and remove seeds. Chop finely.
  4. Combine corn, poblano, and remaining ingredients in large bowl and toss until well mixed. Serve with beans and rice, corn chips, or with your favorite Mexican dishes.