When it comes to salsa, few recipes capture the perfect balance of sweetness, heat, and tangy citrus as effortlessly as this Chipotle Corn Salsa recipe. Whether you’re a fan of Chipotle’s famous version or simply looking to create a delicious salsa for your next gathering, this recipe combines roasted poblano peppers, jalapeños, red onions, and plenty of corn to bring a unique twist to your snack or side dish. This recipe is flexible enough to work with frozen corn, just like Chipotle does, but we also provide instructions for making it with fresh corn for those who want to use farm-fresh ingredients.
Let’s dive into the recipe and explore the best way to make Chipotle Corn Salsa right at home.
Ingredients for the Best Chipotle Corn Salsa
To create this sweet and spicy corn salsa, you’ll need a few key ingredients that make this recipe stand out. Below is a breakdown of what you’ll need, along with some tips on how to handle each ingredient for the best flavor possible.
Key Ingredients
- Corn: For the most authentic taste, Chipotle uses frozen corn. If you prefer to use fresh corn, you’ll need about 6 ears of corn. After boiling and cooling, simply cut the kernels off the cob.
- Roasted Poblano Peppers: These provide a smoky depth to the salsa. Roast them directly over an open flame or broil them in the oven. Once charred, peel off the skin, remove the seeds, and chop finely.
- Jalapeño Peppers: These add just the right amount of heat. If you like more spice, you can leave in some of the seeds.
- Red Onion: Finely chopped red onion adds a pungent crunch that contrasts beautifully with the sweetness of the corn.
- Cilantro: This herb gives the salsa a fresh, citrusy edge. If you’re not a fan of cilantro, feel free to substitute with parsley.
- Lemon and Lime Juice: The combination of fresh citrus juice brightens the entire dish and adds a lovely tang.
- Salt: Essential for bringing out the flavors in every bite.
- Tortilla Chips: Perfect for scooping up the salsa.
Step-by-Step Instructions for Chipotle Corn Salsa
Roasting the Poblano Peppers
One of the standout features of this recipe is the smoky flavor from the roasted poblano peppers. To achieve this:
- Turn the flame on your gas stove to HIGH. Using tongs, place the poblano pepper directly over the flame, turning occasionally until the skin is completely charred and blistered, which should take about 2 to 3 minutes.
- If you don’t have a gas stove, you can roast the pepper in your oven. Preheat the oven to 400°F and place the peppers on a baking sheet. Roast for 30-40 minutes, turning occasionally.
- Once roasted, transfer the peppers to a bowl and cover them tightly with plastic wrap. Let them sit for 10 minutes, allowing the steam to loosen the skin.
- After steaming, peel off the blackened skin, remove the seeds, and chop the peppers finely.
Preparing the Corn
If using frozen corn, cook it according to the package directions. Typically, this involves boiling it in salted water for 2-3 minutes. After cooking, spread the corn out on a baking sheet to cool.
