HOW TO MAKE CHIPOTLE CORN RECIPES

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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

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.

ORRECCHIETTE WITH CREAMY CHIPOTLE & CORN – PASTA RECIPES



Orrecchiette with Creamy Chipotle & Corn – Pasta Recipes image

Provided by Woman's Day Kitchen

Categories     heart-healthy    low-calorie    low-fat    vegetarian    Super Bowl    dinner    main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 12

1 lb. orecchiette
1 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
1/4 c. grated Parmesan (1 oz)
1 tsp. chopped chipotles in adobo
Pinch freshly grated or ground nutmeg
1 1/2 c. frozen corn
1/2 c. fresh cilantro

Steps:

  • Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan, chipotles and adobo sauce, and nutmeg. Stir in the corn and simmer, stirring occasionally, until the corn is heated through and the mixture has slightly thickened, about 3 minutes. Toss the pasta with the sauce, adding some of the reserved cooking liquid if the pasta seems dry. Fold in the cilantro.

Nutrition Facts : Calories 414 calories

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