Chipotle Corn Salsa Recipe - Food Fanatic

Chipotle Corn Salsa Recipe

    4 Servings


  • 2 Poblano Peppers, deseeded
  • 1/2 tablespoon Olive Oil
  • 2 cups Frozen Corn, 3-4 ears
  • 1/4 cup Red Onion, diced
  • 1/2 jalapeños Jalapeño, deseeded and diced
  • 1/3 cup Fresh Cilantro, finely chopped
  • 1 tablespoon Fresh Lime Juice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper


  1. Preheat grill to medium high heat. Brush the Pablano chiles with olive oil and place on grill skin side down. Roast until skin becomes well-charred (~5-6 minutes). Allow chiles to cool slightly, then peel and discard the charred skin. Dice and set aside. (Note: ensure that all of the seeds are removed from the chiles as the seeds are very hot!)
  2. Place the corn in a stockpot of boiling water. Boil 4-5 minutes, or until corn is tender. Allow corn to cool slightly, then cut the corn off of the cob. (Note: frozen corn can be used if fresh corn is not available. Frozen corn does not need to be cooked, but it does need to be defrosted and drained.) Set corn aside.
  3. In a medium bowl, combine the diced Pablanos and corn with all remaining ingredients (onion, jalapeno, cilantro, lime juice, salt, and pepper). Stir until well mixed.
Chipotle burrito bowl photo
Source: Adapted from Chipotle Fan