Chipotle Corn Salsa Recipe
This quick and easy Chipotle-style corn salsa recipe uses canned corn, roasted poblano, and fresh lime for a smoky, tangy topping that’s perfect for burrito bowls, tacos, or dipping with chips.
Equipment
- Medium skillet (cast iron or nonstick)
- Mixing Bowl
- Cutting board and knife
Ingredients
- 2 cans sweet corn, drained and patted dry (2x 15 oz cans)
- 1 Poblano pepper
- ¼ cup finely diced red onion
- 1 jalapeño finely diced, adjust to taste
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice about 1 lime
- ½ teaspoon salt more to taste
Instructions
- Heat a dry skillet over high heat. Add the drained corn and cook for 5-10 minutes, stirring occasionally, until lightly charred in spots.
- Roast the poblano pepper directly over a gas flame or under a broiler until the skin is blistered and blackened on all sides. Let cool slightly, then peel off the skin, remove seeds, and finely chop.
- Add the charred corn, chopped poblano, red onion, jalapeño, and cilantro to a medium mixing bowl.
- Squeeze in the fresh lime juice and sprinkle with salt.
- Stir everything together and let it sit for 10 minutes before serving so the flavors can meld.
Nutrition
Calories: 140kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 238mgPotassium: 354mgFiber: 4gSugar: 7gVitamin A: 487IUVitamin C: 26mgCalcium: 9mgIron: 1mg
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