Simple Corn Salsa (Chipotle Copycat)
This Chipotle inspired simple corn salsa is perfect as an appetizer or can add a touch of texture and brightness to your next taco night!
Servings: 6 Adults
Calories: 45kcal
Equipment
- 2 Quart Pot
- Medium Bowl
Ingredients
- 1 ½ Cup Frozen or Fresh Sweet Corn
- 1 Poblano Pepper Charred, Peeled, Seeded & Finely Diced
- ½ Medium Red Onion Finely Diced
- Juice of 2 Limes
- Kosher Salt To Taste
- Black Pepper To Taste
- ¼ Cup Cilantro Finely Minced
Instructions
- In a medium pot bring 2 - 3 Cups of water with several pinches of kosher salt to a boil.
- Add the sweet corn and boil for 5 to 8-minutes, until softened, yet still slightly crunchy.
- Strain the corn and set aside until cool.
- While the corn is cooking, grill, broil or char your poblano pepper using the cooking method of your choice until the skin is blistered and blackened all over. (If broiling or grilling, cut the pepper in half and remove the stems and seeds. This cooks both sides of the pepper at the same time.)
- Immediately place the poblano pepper in a dish and cover with a tight lid or plastic wrap for approximately 5-minutes.
- Scrape off the blackened skin and discard. Remove the stem and seeds, and finely dice.
- While corn is cooking, and the poblano is resting. Finely dice half of a red onion, finely mince the cilantro, and halve your limes.
- Add the cooked corn, cooked poblano pepper, onion, cilantro and lime juice to a medium sized bowl, tossing to combine.
- Add kosher salt and black pepper to taste.
- Serve with chips as an appetizer or topping for your next taco night, or on rice bowls.
Nutrition
Calories: 45kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 135mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 19mg | Calcium: 6mg | Iron: 0.3mg
