Fresh Corn Salsa (Chipotle Copycat!)

One of the things that I love about summer is the abundance of fresh produce.  The bountiful harvest and its beautiful colors bring about an inspiration in me, and it shows most in the meals I create.

A common staple in our home in the summer is corn.  We love consuming it in many ways (my husband makes a fabulous Desi style roasted cob with lime and chaat masala!), and this salsa was one of those variants.

If you are familiar with the fast-food restaurant chain Chipotle, then you know what I’m talking about when I say that their corn salsa is the best thing on their menu.  This homemade salsa is an exact replica of Chipotle’s, and the best thing is that you can make it from the comfort of your own home with fresh ingredients.  With the exception of boiling corn and roasting a poblano pepper, this salsa comes together in minutes and is bursting with flavor in each bite.

During the summer months when fresh sweet corn is available, I highly suggest going the fresh produce route. In cooler months however, when fresh corn is hard to come by, frozen sweet corn can be substituted.

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Fresh Corn Salsa (Chipotle Copycat)

Course Appetizer, Snack

Cuisine Tex-Mex

Servings 2 Servings

Ingredients

• 3 large ears of corn, shucked (about 2 ½ cups kernels)
• 1 poblano pepper
• 1 jalapeño pepper, seeded and finely diced
• ¼ cup finely diced red onion
• 2 tablespoons finely chopped cilantro
• ½ tablespoon fresh lemon juice
• ½ tablespoon fresh lime juice
• Salt, to taste

Instructions

Prepare Corn

1. Bring a large pot of water to a boil over high heat. Add corn, cover, and remove from heat. Allow the corn to sit for 10 minutes, then remove from water and cool to room temperature.
2. Once the corn has cooled, carefully cut the kernels off the cob, making sure to cut close to the cob.

Prepare Poblano Pepper

1. Set oven to broil and set aside an aluminum foil lined baking pan.
2. Rub the poblano pepper with a splash of neutral flavored oil and place on the baking pan. Broil until the skins are charred, about 5 to 7 minutes on each side.
3. Remove from oven and place in a covered bowl. Allow the pepper to cool for 15 to 20 minutes, then gently rub the charred skin off and dispose of it, along with the stem and seeds. Finely dice the pepper and set aside.

Prepare Salsa

1. In a large bowl, combine cooked corn, roasted poblano pepper, jalapeno pepper, onion, cilantro, lemon juice, lime juice, and salt. Mix until thoroughly combined. Refrigerate the salsa for a few hours before serving to allow the flavors to blend.