Chipotle Corn Salsa With Roasted Chili (Copycat)
Roasted peppers, jalapeños, lime juice, onion, and lots of corn are the stars of this Chipotle Corn Salsa With Roasted Chili. Just like the famous corn salsa at Chipotle, this one goes perfectly with chips, burritos, or tacos and is made with just a handful of ingredients!
Ingredients
- 12 oz frozen corn
- 4 ½ teaspoon extra virgin olive oil
- ¼ cup red onion
- ¼ cup scallions
- 1 large pasilla pepper
- ½ jalapeno chili, stemmed, seeded and minced
- 2 tablespoon fresh lime juice
- 2 tablespoon cilantro
- ½ teaspoon ground cumin
- salt to taste
- tortilla chips for serving
Instructions
- Roast your pepper in the oven. Place your chili pepper on a baking sheet, and pop them into a 400 degrees oven for about 20 minutes. You’ll know they’re ready to come out once the skin starts to blister slightly.
- Once the pepper is finished roasting, remove it from the oven and immediately transfer it to a bowl covered with plastic wrap (alternatively, you could put it into a ziplock bag. Allow it to steam for about 15-20 minutes. This will help to loosen the skin, making it really easy to peel off.
- While your pepper is cooling, roast the corn. Place the corn into a medium pan and roast on the stovetop over medium heat for about 6-8 minutes. Set aside to cool while you prep your other ingredients.
- Chop the onions, scallions, jalapeno, and cilantro and place them in a medium slice bowl. Add the cumin, salt, and lime juice and stir to combine.
- By now, your pepper should be ready to peel. Remove the plastic from the bowl, then remove the chili and carefully peel off the skin. Chop the chili, add it to the bowl with the corn salsa, and mix well to combine.
- Chill the corn salsa in the fridge for about 30 minutes to ensure everything is nice and cold, and the bold flavors have had a chance to blend and develop.
Notes
- Sauteeing or roasting the corn in the oven gives it a nice flavor. If you prefer to roast it in the oven, spread the kernels onto a baking sheet, set the oven to 400, and roast for about 25-30 minutes, or until the corn is a nice golden brown color.
- Peppers. As I mentioned, I subbed pasilla peppers here instead of poblanos. Another option, if you’re just not up for roasting the peppers, is to use jarred roasted poblano peppers, which can usually be found in most local grocery stores.
- Chill the corn salsa. This salsa is best served after it’s had a chance to chill in the refrigerator for a bit. You want the veggies to be cold. Plus, chilling the salsa gives the flavors more time to come together.
- The cilantro is optional. I’m a huge cilantro fan, but if you’re not, feel free to omit it.
- If roasting the chili, wear gloves! The heat from the pasilla or poblano pepper will rub off onto your hand and can really sting if you’re not careful. Always wear gloves when working with the pepper and wash your hands well afterward.
- Dice the veggies well! While some dips are nice when chunky (hello guacamole!), this corn salsa works best when the ingredients are finely diced. After all, the corn is already small and you don’t want large chunks of pepper and onion competing with it!
- Storing. This chipotle corn salsa will stay fresh in an airtight container for about 5-6 days in the refrigerator.
Tried this recipe?Let me know how it was!