Chipotle Corn Salsa Recipe
This Chipotle corn salsa recipe is easier than you think! Sweet and tangy with just the right kick, it's perfect for Taco nights and more.
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Servings: 2
Calories: 4kcal
Equipment
Ingredients
- 1 cup frozen sweet corn, thawed
- 1/2 cup red onion, finely diced
- 1/2 cup poblano pepper, seeds removed and minced
- 1 tbsp jalapeno pepper, seeds removed and minced
- 1 tbsp cilantro, finely chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- Tortilla chips for serving
Instructions
- Gather the ingredients.
- Preheat the oven to 350°F.
- Place the corn in a baking dish and roast in the oven for about 10 minutes.
- Transfer the roasted corn to a large mixing bowl.
- Add the onion and peppers.
- Add the cilantro, lemon juice, and salt.
- Mix until combined.
- Enjoy your Chipotle corn salsa with tortilla chips!
Notes
- For a roasted chili corn salsa, grab your poblano pepper with tongs and roast it on an open flame on your stovetop for 3 to 4 minutes. Once blackened, transfer the pepper to a bowl, cover it with plastic wrap, and let it rest for 10 minutes before you peel, deseed, and chop it.
- For a milder, kid-friendly Chipotle corn salsa recipe, use half the amount of peppers or substitute them with bell peppers. But if you want more kick, use serrano pepper instead of jalapeno pepper.
- Thaw the frozen corn under running water, then pat it dry before use. If using canned corn, drain it well. You can also cut fresh kernels from a cob and roast them until golden brown.
Nutrition
Serving: 1g | Calories: 4kcal | Carbohydrates: 0.01g | Protein: 1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 19mg | Fiber: 0.01g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.03mg