Chipotle Corn Salsa - The Pioneer Woman

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searchYields: 4 c.Prep Time: 25 minsTotal Time: 25 minsSavePrint

Chipotle's corn salsa is famous for a reason, which is why we were inspired to recreate the magic in our own kitchens. This copycat version of Chipotle’s corn salsa has all the same bright and zesty flavors of the original, but with the extra benefit of that homemade taste. Add this to your arsenal of fresh corn recipes when the summer corn is in season—or substitute frozen corn to make it all year long. Scoop it up with homemade tortilla chips or serve it over grilled flank steak, burrito bowls, or any Tex-Mex dinner.   

How do you make corn salsa from scratch?

According to Chipotle’s website, their recipe for corn salsa uses white sweet corn, but you can use yellow or bi-color corn, if that's what's available. You can even use frozen corn (see tip below). The corn is lightly cooked to bring out its sweetness, then tossed together with two types of peppers (roasted poblano and jalapeño) for a bit of smoke and heat. Aromatics like lime juice, cilantro, and red onion give this salsa its zesty flavor.

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Ingredients

Print

• 1

  poblano pepper

• 4

  ears fresh white corn, shucked

• 1

  jalapeño, seeds removed and diced

• 1/2 cup

  chopped red onion

• 1/4 cup

  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 

Directions

• 1. Step 1Heat 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. 
  2. Step 2Meanwhile, 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. 
  3. Step 3 Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper.  Mix well to combine. Serve with tortilla chips.

You can substitute frozen corn if fresh is not available. Place one 16-oz bag of corn in a microwave safe bowl with 3 tablespoons water. Cover and cook for 2 minutes on high, just until thawed. Drain and continue with the recipe. 

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