Welcome to the first day of my Chipotle copycat recipes week!
I’m really excited to share my first recipe with you: Copycat Chipotle Corn Salsa!
You’re plain crazy if you don’t order double scoops of their roasted chili-corn medium salsa on everything at Chipotle. This recipe is simple: don’t let the roasted poblano scare you! You can find poblanos at any grocery store nowadays, they look in between a jalapeño and a green bell pepper.
To roast a poblano, you can put it over an open flame on your gas stove, or under the broiler in your oven. You WANT the skin to get black and blistery.
After that, just put it in a plastic baggie for 10 minutes, (this steams the pepper and also cools it down enough for you to handle). Then, just scrape the black skin off, scoop out the seeds on the inside, and cut it up like normal. I promise it’s not as scary as it sounds, plus you get the added benefit of feeling like a total badass in the kitchen.
To keep this extra easy I used canned sweet corn. Next, dice up a red onion, jalapeño, some cilantro, and then squeeze some lime juice! Feel free to use fresh corn when it’s in season, but this is just as yummy any time of year 🙂
I had so much fun taking these pictures, mostly because you can see my chip pile in the background. Gotta stay fueled 😉
Stay tuned, every day this week I’ll be posting more Chipotle recipes. Get ready to make your own burrito bowl at home!
- 1 can yellow sweet corn, drained and rinsed
- ½ red onion, diced
- 1 jalapeno, seeded and ribbed, diced
- 1 poblano, roasted and diced
- ¼ cup fresh cilantro, finely chopped
- 1 lime, juiced
- ⅛ tsp salt
- pinch black pepper
- Roast a poblano pepper over an open flame on a gas stove, or under the broiler until the skin is blistered and black. Seal in a plastic bag for 10 minutes, then remove, scrape off the black skin, seed and dice.
- Add all ingredients to a medium bowl and serve!