Look no further than Chipotle Corn Salsa, a flavorful and delightful blend of corn, peppers, onions and cilantro tossed in a citrusy dressing. This versatile salsa is not only an effortlessly healthy choice but also pairs well with your favorite Mexican dishes or even as a stand-alone snack with some tortilla chips.Achieving this flavorful combination at home is easier than you might have thought.
4ears fresh white cornshucked (or substitute with frozen corn)
1poblano pepper
1jalapeñoseeds removed and diced
1/2cupchopped red onion
1/4cupchopped fresh cilantro
3tbsplime juice
2tbsplemon juice
1/2tspkosher saltplus more for seasoning
Instructions
If using frozen corn, let it thaw and drain excess water. For fresh corn, bring a large pot of water and 1 tablespoon of salt to a boil over high heat. Add the ears of corn and boil for 3 to 5 minutes. Then, submerge the ears in a large bowl of ice water. Once cooled, cut the kernels off the cob.
Roast the poblano pepper using a gas stove or oven broiler, turning it until the skin is blackened and blistered on all sides. Cover the pepper in a bowl with plastic wrap or a kitchen towel for about 10 minutes. Afterward, remove the skin, stem and seeds. Chop the roasted pepper into small pieces.
Toss the corn kernels with 1 teaspoon of kosher salt in a medium bowl. Set AsideCombine the chopped poblano pepper, red onion, jalapeño, cilantro, lime juice and lemon juice in a separate small bowl. Mix Well
Add the poblano mixture to the bowl with the corn kernels and gently stir until well combined. Taste the salsa and season with additional salt if necessary.Now, you have successfully made a batch of Chipotle Corn Salsa. Enjoy it alongside your favorite Mexican dishes or use it to add a zesty and smoky flavor to other meals.