Description
This Copycat Chipotle Corn Salsa recipe captures the vibrant flavors of the beloved restaurant side dish with fresh grilled corn, smoky poblano pepper, spicy jalapeño, and zesty lime. Ready in just 20 minutes, this salsa is a perfect appetizer or side to add a burst of smoky, tangy, and spicy flavor to your meals.
Ingredients
Scale
Main Ingredients
- 5 small ears of corn (about 3 cups or 510 grams)
- 1 poblano pepper (65 grams)
- 1 jalapeño pepper, seeds removed and diced (15 grams)
- 1/2 cup red onion, diced (80 grams)
- 1/4 cup cilantro, chopped
- Juice and zest of 1 large lime (1 fl oz)
- 1/2 tsp salt
Instructions
- Grill the Corn and Poblano Pepper: Preheat your grill to 400°F (204°C). Place the corn ears and the poblano pepper directly on the grill and cook for 6-8 minutes, turning frequently. Grill until the corn is tender with light char marks and the poblano pepper skin is darkened and bubbled.
- Prepare the Poblano Pepper: Remove the grilled poblano from the heat, place it in a bowl, and cover tightly with plastic wrap. Let it rest for 5-10 minutes to steam, which loosens the skin. After resting, peel off or scrape away the charred skin carefully, then dice the pepper into small pieces.
- Trim the Corn Kernels: Set a small bowl upside down inside a larger bowl to catch the kernels. Hold the corn vertically on the small bowl and use a sharp knife to slice the kernels off the cob. This method prevents mess and neatly collects the kernels.
- Mix and Serve: In a large bowl, combine the grilled corn kernels, diced poblano pepper, diced jalapeño, red onion, chopped cilantro, lime juice and zest, and salt. Toss gently to mix all ingredients evenly. Serve fresh as a flavorful salsa alongside your favorite dishes.
Notes
- For extra smoky flavor, you can char the corn and poblano directly over an open flame if using a gas grill.
- If a grill isn’t available, you can roast the corn and poblano under a broiler or on a cast-iron skillet until charred.
- Adjust the amount of jalapeño to control the heat level according to your preference.
- This salsa is best served fresh but can be refrigerated for up to 2 days.
- Serve with tortilla chips, tacos, grilled meats, or as a topping for salads.
