Roasted Chili Corn Salsa
When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow corn, red onion, fresh lime juice, fresh lemon juice and my favorite, cilantro!
Ingredients
- 2 poblano peppers roasted
- 1 16 Ounce package corn thawed (or 3 cups fresh)
- ¼ small red onion finely chopped
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- ¼ Cup chopped cilantro
- 1 Teaspoon Kosher salt
Instructions
- Roast the poblano peppers if you are posting them at home. Cool and remove char, seeds, stem and ribs. Chop the peppers.
- Cook the corn according to package directions and allow to cool to the touch.
- Finely mince the cilantro and finely dice the red pepper.
- Combine all the ingredients together in a large bowl. Salt to taste.
- Chill for an hour before serving for best flavor results.
- Stir and serve.
Nutrition
Serving: 1/4 cup | Calories: 53kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 236mg | Fiber: 1g | Sugar: 3g
Notes
How to fire roast a pepper
- Turn on the gas flame, placing a clean pepper on the flame.
- Allow the pepper to blister and char on each side turning the pepper until all sides are charred.
- Allow all sides to become blackened and the insides to cook.
- Remove from flame and place in either plastic wrap or a paper bag and allow to steam for 10 minutes to sweat off the char.
- Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
- Slice open and remove the stem, seeds, and membranes.
CourseSide Dishes
CuisineMexican
Keywordchipotle corn salsa
