Colorful Chipotle Roasted Corn Salsa
"I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/
I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily.
Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice."
photo by DeliciousAsItLooks
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 2 (15 ounce) cans sweet whole kernel corn, drained
- 1⁄2 red onion, diced
- 1⁄3 cup cilantro, chopped
- 2 jalapeno peppers, diced
- 2 mini sweet peppers or 2 poblano peppers
- 1 tablespoon lime juice
- salt or pepper
directions
- Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
- Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
- Combine all ingredients in a bowl, mix, cover with plastic wrap.
- Refrigerate the mixture for 1 hour.
- Add lime juice, mix, replace plastic wrap.
Questions & Replies
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How do I print this recipe so I can make it?
Reviews
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This came out nice. I used one red bell pepper and roasted it alongside the corn at the same time, increasing the oven temp to 400. I'm guessing this would be even more delicious using fresh roasted corn on the cob.
