In this detailed guide, we’ll walk you through how to make this salsa with both frozen and fresh corn, offer tips on how to modify the recipe to suit your personal spice level, and provide suggestions on how to serve it. Let’s dive in!
Ingredients for Chipotle Corn Salsa
Here are the key ingredients you’ll need to create your own Chipotle Corn Salsa:
- 24 ounces frozen corn (or fresh corn, if preferred)
- 1/2 cup red onion, finely chopped
- 1 large roasted poblano pepper, peeled, seeded, and finely chopped
- 2 jalapeño peppers, stemmed, seeded, and finely chopped
- 1/4 cup fresh cilantro, finely chopped (substitute parsley if cilantro isn’t your favorite)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- Salt, to taste
- Tortilla chips for serving
This combination of ingredients creates a salsa that is both simple yet incredibly flavorful. Now, let’s take a closer look at how to bring these ingredients together in a few easy steps.
Step-by-Step Instructions
1. Roasting the Poblano Peppers
One of the key ingredients in this salsa is the roasted poblano pepper. Roasting brings out the pepper’s rich, smoky flavor and softens its texture.
- Turn the flame on a gas stove to HIGH.
- Using tongs, place the poblano pepper directly over the flame until the skin is charred and blistered, turning occasionally for about 2 to 3 minutes.
- Once fully charred, transfer the pepper to a bowl and cover tightly with plastic wrap. Allow the pepper to steam for about 10 minutes. This helps loosen the skin.
- Carefully peel off the blackened skin, cut out the stem, remove the seeds, and finely chop the pepper.
2. Preparing the Corn
Whether you’re using frozen corn or fresh corn, both will deliver excellent results. Chipotle typically uses frozen corn, but fresh corn can add a bit more crunch.
- For frozen corn: Follow the package instructions, usually requiring you to cook the corn in a pot of boiling salted water for a few minutes. After cooking, spread the corn on a baking sheet to cool.
- For fresh corn: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Boil 6 ears of corn for 3 to 5 minutes. Submerge the ears in a bowl of ice water to cool them down. Once cool, cut the kernels off the cob and transfer them to a large bowl.
3. Mixing the Salsa
Now that your corn and roasted poblano peppers are ready, it’s time to assemble the salsa.
- In a large bowl, combine the corn, roasted poblano peppers, minced jalapeños, red onion, and cilantro.
- Add the fresh lemon and lime juice. This citrus combination is key to brightening up the flavors and balancing the heat from the peppers.
- Season the salsa with salt to taste.
- Mix everything together until well combined.
This salsa is best served chilled, so feel free to refrigerate it for about 30 minutes before serving to allow the flavors to meld.
Serving Suggestions
This Chipotle Corn Salsa pairs wonderfully with a variety of dishes:
- Tortilla Chips: A classic and must-have for any salsa. The salty crunch of the chips perfectly complements the sweet and tangy flavors of the salsa.
- Burrito Bowls: Add a generous scoop of this salsa to your burrito bowl for a burst of freshness.
- Tacos: Whether you’re making beef, chicken, or veggie tacos, this salsa adds a crunchy, flavorful topping.
- Grilled Meats: Serve alongside grilled chicken, steak, or fish for a refreshing and zesty side.
Recipe Variations
While the classic Chipotle Corn Salsa recipe is delicious as is, you can easily adjust the ingredients to suit your taste preferences. Here are a few variations you might want to try:
Roasted Corn
Although Chipotle doesn’t roast their corn, you can give your salsa an extra smoky flavor by roasting fresh corn kernels. Simply:
- Preheat your oven to 375°F.
- Cut the corn kernels off the cob and spread them in a single layer on a rimmed baking sheet.
- Roast for 30 to 40 minutes, stirring occasionally, until the kernels are golden brown.
Make It Mild
If you’re sensitive to spice, you can substitute the poblano and jalapeño peppers with bell peppers. You can use them raw for a crisp texture or roast them for added sweetness. This will give you a mild yet flavorful salsa without the heat.
Make It Spicier
For those who love a bit more heat, you can swap out the jalapeños for serrano chiles or even habanero peppers. Both options will increase the spice level, but the habanero, in particular, will add a fruity heat that pairs beautifully with the sweetness of the corn.
Transforming Salsa into Mexican Corn Salad
If you’re in the mood for something a little creamier, this salsa can easily be transformed into a Mexican Corn Salad. Here’s how:
- In a large bowl, mix 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, 2 minced cloves of garlic, 1/2 teaspoon of chili powder, and 1/8 teaspoon of cayenne pepper.
- Add the full batch of corn salsa to this mixture and toss to combine.
- Sprinkle the top with 3/4 cup of Cotija cheese for a creamy, tangy finish.
This version is perfect for barbecues or potlucks and pairs well with grilled meats or as a side dish for tacos.
Nutritional Information (Per Serving)
Here’s a quick look at the nutritional content of the Chipotle Corn Salsa recipe:
- Calories: 75
- Carbohydrates: 18g
- Protein: 3g
- Fat: 1g
- Sodium: 5mg
- Potassium: 247mg
- Fiber: 2g
- Sugar: 1g
- Vitamin A: 118 IU
- Vitamin C: 23mg
- Calcium: 6mg
- Iron: 1mg
This low-calorie, high-fiber salsa is a healthy and flavorful option for those looking to add more vegetables to their diet.
