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Copycat Chipotle Corn Salsa

This easy and delicious Copycat Chipotle Corn Salsa is perfect for homemade burrito bowls or as a snack to serve at parties or game day.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: appetizers, copycat recipes, game day recipes, salsa, snacks, tex-mex
Servings: 8 servings
Calories: 65kcal

Ingredients

  • 5 small ears of corn (about 3 cups yield/510 grams)
  • 1 poblano pepper (65 grams)
  • 1 jalapeño pepper, seeds removed and diced (15 grams)
  • 1/2 cup red onion, diced (80 grams)
  • 1/4 cup cilantro, chopped
  • Juice and zest of 1 large lime (1 fl oz)
  • 1/2 tsp salt

Instructions

  • Pre-heat grill to 400°F. Add ears of corn and poblano pepper. Grill for 6-8 mins or until the corn is tender and lightly charred, turning frequently to cook evenly and avoid burning. The peppers should develop a dark char and the skin should bubble, which may take longer than the corn.
  • Add the charred poblano pepper to a bowl and cover tightly with plastic wrap. Rest for 5-10 minutes, then peel or scrape the skin off the pepper before dicing.
  • Trim the corn kernels from the ears of corn. I recommend placing a small bowl upside down in a larger bowl to help catch all the corn without making a mess.
  • Add all ingredients to a bowl and toss, then serve.

Notes

  • The recipe yield is about 4 cups.
  • If using frozen corn kernels instead of corn on the cob, allow them to thaw and drain any excess water before adding other salsa ingredients.
  • Scan the barcode below or search for "Peanut Butter and Fitness Copycat Chipotle Corn Salsa" to log this food in My Fitness Pal.

Nutrition

Serving: 0.5cup | Calories: 65kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Sodium: 155mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g