If you can't live without your weekly Chipotle runs, then get ready to run to your kitchen and fall in-love with this recipe! My Easy Copycat Chipotle Corn Salsa is my delicious take on one of the most beloved Chipotle staples. It's a little spicy, a little tangy, and bursting with fresh corn and peppers. It's perfect to add to your favorite salads or burrito bowls, or even to eat on its own, with chips, as a healthy and fresh snack!
Ingredients
- 2 Bags Frozen Corn I use 2, 14 ounce bags
- 1 Large Poblano Pepper
- 1 Small Red Onion diced
- 2 Jalapeños sliced, seeds removed, and diced
- ½ Cup Cilantro finely chopped
- 1 Lemon juiced
- 1 Lime juiced
- 2 Teaspoons Cumin
- 1 Teaspoon Sea Salt
Instructions
- Start by preparing your frozen corn according to the instructions on the package (either boil the corn in water or warm it in the microwave, depending on what the package instructs). Then, let the corn cool while you prepare the rest of the ingredients.
- Next, roast your poblano pepper. I do this by placing it on an open flame on my stovetop, using tongs to rotate the pepper above the flame. It should take approximately 3-4 for the pepper to blacken.
- Once the skin of the pepper has blackened, add the pepper to a bowl and cover it to rest for 10 minutes.
- Then, remove the pepper from the bowl, carefully peeling off the blackened skin, removing the seeds, and chopping the pepper into small pieces.
- Add your chopped pepper to a bowl, alongside the corn and the rest of the ingredients and toss to combine.
- Serve with your favorite tortilla chips, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Calories: 126kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 2848mg | Potassium: 694mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1743IU | Vitamin C: 165mg | Calcium: 115mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
