CORN AT CHIPOTLE RECIPES

CHIPOTLE CORN SALSA | ALLRECIPES

Chipotle Corn Salsa | Allrecipes image

Chipotle corn salsa.

Provided by Yary Quinn

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Total Time 15 minutes

Prep Time 15 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 (15.25 ounce) cans whole kernel corn, drained and rinsed
½ cup chopped red onion
¼ cup chopped fresh cilantro
½ medium lime, juiced
1 tablespoon chopped chipotle chile in adobo sauce
1 teaspoon salt

Steps:

Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

Nutrition Facts : Calories 124.2 calories, CarbohydrateContent 28.9 g, FatContent 1.4 g, FiberContent 3.2 g, ProteinContent 4 g, SaturatedFatContent 0.3 g, SodiumContent 825 mg, SugarContent 5 g

CHIPOTLE CORN SALSA – COPYCAT RECIPE FOR CHIPOTLE’S CORN SALSA

Chipotle Corn Salsa – Copycat Recipe for Chipotle’s Corn Salsa image

If you're a fan of Chipotle's corn salsa, you'll love this easy homemade version. It's a copycat corn salsa recipe that tastes just like the original.

Provided by THEPIONEERWOMAN.COM

Categories appetizers side dish

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 cups

Number Of Ingredients 10

Ingredients

1 poblano pepper
4 ears fresh white corn, shucked
1 jalapeño, seeds removed and diced
1/2 c. chopped red onion
1/4 c. chopped fresh cilantro
3 tbsp. lime juice
2 tbsp. lemon juice
1/2 tsp. kosher salt, plus more for seasoning
1/2 tsp. ground black pepper
Tortilla chips, for serving

Steps:

Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don't worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl. Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers. Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper. Mix well to combine. Serve with tortilla chips.

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