That being said, I’m not above eating this two days old by myself straight from the container alone in my kitchen. Lime Juice Substitute 100 Real Lime Juice in a pinch. Red Onion Substitute white onion in a pinch. Cilantro Omit if you don’t care for cilantro. This recipe is delicious when made fresh, and serving it for a party I would always make it right before serving. Jalapeos Slice in half to scoop out the membrane and seeds before dicing. This recipe can be stored, in an airtight container, in the refrigerator for 3 to 4 days. And it is perfect with our Chicken Tacos that we eat almost once a week.
I love this Chipotle Corn Salsa straight with chips, but it is absolutely delicious on these Chicken Street Tacos. Add more cilantro, jalapeno or lime according to your tastes. Season with additional salt and pepper if desired. This avoids the ribs and seeds, and keeps a lot of heat out of the recipe. Combine all ingredients in a bowl and mix, mix, mix. Slice off each side, without the ribbing, and then cut long strips and dice those fine. When dicing a jalapeño I like to treat it like it has four sides, and cut off each one, while rotating it. Take the pepper off the heat, and cover it with a bowl.
#Chipotle corn salsa recipe skin#
It will crackle and the skin will turn black, and that is fine. Roast it for 10 minutes over medium heat, turning it ever 2 minutes. Alternatively, you can roast it on a parchment paper lined baking sheet in the oven for 30 to 40 minutes at 450 degrees. To roast the poblano pepper for this recipe, set it right over the heat on your stovetop.
It is like that for me with Chipotle’s Corn Salsa. We made this recipe when I was in a tough part of my pregnancy so I needed a lot of help.Sometimes when you get something from a restaurant, you decide you just have to make it at home so you can have it all of the time. Squeeze in your lime juice, add some salt and stir! But be careful, once you taste this Copycat Chipotle Corn Salsa you may eat it all before your guests arrive!ĭon’t my hands look manly? Ha! My husband was helping me make this salsa so they’re his hands today. You have to option of broiling your poblano pepper in the oven for a few minutes if you want to take this to the next level before dicing it. Pop open two cans of corn (we used a yellow and a while for more color) drain off the liquid, then add to the bowl. You’ll want to chop up some red onion, cilantro and jalapeño and toss that in a bowl. Cut the corn: Once the corn has cooled to room temperature, slice the kernels off of the cob. This recipe is suuuuper simple! As I mentioned before, there’s only 6 ingredients (plus salt). Drizzle a tablespoon of water into the cut area and microwave the corn on high for 8 minutes. It really t astes just like Chipotle Corn Salsa which is why my husband and I are obsessed! What’s better than a delicious salsa recipe? A delicious salsa recipe that only takes 5 minutes to prepare and only 6 ingredients! It’s perfect for those days when you want to whip up something fast and don’t want to spend time over the stove or preparing a long list of ingredients. This Copycat Chipotle Corn Salsa will be your new favorite go-to and you can bet I’ll be making a big batch of this for Super Bowl Sunday! The Super Bowl is coming up so bring on all the game food! We first made this salsa in the summer for a potluck and it was so good! Everyone was begging for the recipe because it’s so simple and fresh! The lime juice adds the perfect zing and you can adjust the spiciness level by adding more or fewer peppers. Skip the long line at Chipotle and make this Copycat Chipotle Corn Salsa! This easy recipe is perfect for game day and parties, and you only need 6 ingredients!