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Copycat Chipotle Chili Corn Salsa

Homemade Chipotle Chili Corn Salsa Recipe

This smoky and spicy salsa is perfect for topping tacos, nachos, or enjoying with chips.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 2 large poblano peppers
  • 1 10 ounce package frozen corn, thawed
  • 1/2 red onion finely diced
  • 2 jalapeños minced (adjust to taste)
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt

Instructions
 

  • Roast poblano peppers in the oven for 3-4 minutes per side, or until the skin is blackened.
  • Place roasted peppers in a covered bowl for 10 minutes to steam.
  • Peel and seed the roasted peppers. Cut into strips.
  • In a large bowl, combine roasted peppers, corn, red onion, jalapeños, cilantro, lime juice, lemon juice, cumin, and sea salt.
  • Mix well and adjust seasonings to taste.

Video

Notes

For a milder salsa, remove the seeds from the jalapeños.
Store leftover salsa in an airtight container in the refrigerator for up to 3 days.