COPYCAT CHIPOTLE CORN SALSA RECIPE

COPYCAT CHIPOTLE CORN SALSA RECIPE

WHAT YOU NEED TO MAKE COPYCAT CHIPOTLE CORN SALSA

While this Chipotle Mexican Grill copycat recipe uses canned corn, the rest of the ingredients are all fresh, so this salsa has a great, bright flavor. You can also use fresh corn or frozen corn in the recipe. Cook the corn kernels and let them fully cool before making the recipe below.

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• oven-safe bowl
• poblano pepper
• corn
• red onion
• jalapeno
• chopped cilantro
• lime juice
• lemon juice
• salt

HOW TO MAKE COPYCAT CHIPOTLE CORN SALSA

Begin by rinsing the canned corn through a strainer and allowing it to dry. Place the corn in an oven-safe bowl.

Next, prep all the fresh ingredients. Chop the cilantro, dice the peppers and onions, and squeeze the citrus. Combine all the ingredients in the oven-proof bowl and place the bowl under the broiler for 3-5 minutes to meld the flavors together.

COPYCAT CHIPOTLE CORN SALSA RECIPE

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Ingredients

• 1 medium poblano peppers
• 20 oz corn
• 1/2 cup finely diced red onion
• 1/2 jalapeno
• 1/2 cup chopped cilantro
• 3 Tbsp. lime juice
• 1 Tbsp. lemon juice
• 1 tsp. salt
• tortilla chips

Instructions

• Pre-heat oven to broil.
• In a mixing bowl, combine corn, peppers, onion, cilantro, lemon juice, lime juice & salt.
• Place in an oven safe dish.
• Broil for 3-5 minutes.
• Serve with tortilla chips.

CORN SALSA RECIPE VARIATIONS

Follow the recipe above to make salsa that tastes like the delicious salsa you can choose at Chipotle. But, if you would like to customize that recipe to your tastes, here are a few easy suggestions.

• Make it smoky: Spread corn in a single layer on a baking sheet pan and roast in a 350-degree oven until some color forms on the kernels.
• Make it spicier: Don’t de-seed the jalapenos before chopping. The seeds will make the salsa a bit spicier.
• Make it heartier: Add can of (rinsed) black beans to the salsa to add protein and fiber.
• Make it less soapy: If you, like me, don’t love cilantro you can omit it completely!