Chipotle Copycat Roasted Corn Salsa
A fresh, flavorful Chipotle Copycat Roasted Corn Salsa made with charred corn, jalapeño, red onion, cilantro, and lime. Perfect for tacos, burritos, or as a side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1 jalapeño pepper (substitute for poblano pepper)
¼ red onion (finely chopped, about ¼ cup)
2–3 ears of fresh white corn (or 1 15-ounce can, or 1 package frozen corn)
1 tablespoon finely chopped fresh cilantro
1 lime (juiced)
Salt and pepper to taste
Instructions
- Boil the corn: If using fresh corn, bring a large pot of salted water to a boil. Shuck the corn and boil for about 5 minutes. Once done, cut the corn from the cob, drain, and pat dry.
- Roast the ingredients: Heat a skillet over high heat. Char the jalapeño, onion, and corn without oil until they blister and blacken. (Note: You can also use an open flame or broiler to roast them.)
- Chop the veggies: Once charred, seed the jalapeño and finely dice it. Dice the red onion.
- Mix the salsa: In a bowl, combine the roasted jalapeño, red onion, corn, cilantro, and lime juice. Add salt and pepper to taste.
- Serve: Serve the salsa cold, at room temperature, or warm as a side dish, or use it in burritos, tacos, quesadillas, etc.
Notes
If using frozen corn, be sure to rinse and drain it before using.
For a sweeter salsa, substitute roasted sweet corn for white corn.
You can grill the corn on the cob for an enhanced flavor.
Store leftovers in an airtight container for up to 3-4 days.
Reheat the salsa in a microwave or on a skillet over medium heat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 5g
- Sodium: 20mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
