If you’re opting for fresh corn, here’s how to prepare it:
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- Add 6 ears of corn and boil for 3-5 minutes.
- Immediately submerge the cooked corn in a bowl of ice water to stop the cooking process.
- Once cooled, cut the kernels off the cob and transfer them to a large mixing bowl.
Combining the Ingredients
Now that your corn and poblano peppers are ready, it’s time to assemble the salsa:
- In a large mixing bowl, combine the cooled corn, chopped roasted poblano peppers, minced jalapeño peppers, finely chopped red onion, and fresh cilantro.
- Add 1 tablespoon of lemon juice and 1 tablespoon of lime juice. Stir everything together until well combined.
- Season to taste with salt and give it a final stir.
Your Chipotle Corn Salsa is now ready to serve! For best results, pair it with tortilla chips, or use it as a topping for burrito bowls and tacos.
Tips and Variations for Chipotle Corn Salsa
Roasted Corn Option
While Chipotle typically uses boiled corn, you can add another layer of flavor by roasting the corn. Here’s how:
- Preheat your oven to 375°F.
- Cut the fresh corn kernels off the cob and spread them in a single layer on a rimmed baking sheet.
- Roast for about 30-40 minutes, stirring the corn halfway through, until the kernels turn golden brown.
Adjusting the Heat
- Milder Version: If you prefer a milder salsa, substitute bell peppers for the jalapeños and poblanos. You can roast the bell peppers the same way as the poblanos, or simply use them raw.
- Spicier Version: If you like your salsa with more of a kick, substitute serrano chiles for the jalapeños. You can even leave the seeds in for an extra spicy salsa. For those who enjoy intense heat, adding habanero peppers will take the spice level up several notches.
Mexican Corn Salad Variation
To transform this salsa into a creamy Mexican corn salad, simply mix the salsa with the following ingredients:
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
- 2 minced cloves of garlic
- ½ teaspoon of chili powder
- ⅛ teaspoon of cayenne pepper
- Salt and pepper to taste After combining everything, sprinkle the salad with ¾ cup of crumbled Cotija cheese for a delicious twist.
Serving Suggestions
This Chipotle Corn Salsa is incredibly versatile and can be served in various ways:
- Serve as an appetizer with tortilla chips at parties, barbecues, or casual gatherings.
- Add it as a topping to burritos, tacos, or quesadillas for a burst of flavor and texture.
- Pair it with grilled chicken or steak to add a vibrant and refreshing side to your main dish.
- For a healthier option, serve the salsa on top of a bed of greens as part of a salad.
Nutritional Information
For those interested in the nutritional value of this salsa, here’s a quick breakdown:
- Calories: 75 per ½ cup serving
- Carbohydrates: 18g
- Protein: 3g
- Fat: 1g
- Fiber: 2g
- Vitamin C: 23mg
- Sodium: 5mg
- Potassium: 247mg
This Chipotle Corn Salsa recipe is the perfect blend of sweet corn, smoky poblano peppers, and spicy jalapeños, balanced with the bright flavors of fresh citrus juice. Whether you’re looking to replicate the salsa from your favorite restaurant or simply add a new dish to your rotation, this recipe is a crowd-pleaser that pairs perfectly with almost any meal. Best of all, it’s easy to customize to your preferences, whether you want it mild, extra spicy, or converted into a creamy corn salad.
Enjoy this Chipotle Corn Salsa at your next gathering, and watch it become an instant favorite!
