Chipotle Corn Salsa
Have you ever tried before to make chipotle corn salsa at home? Believe me, it’s really simple to make this sweet corn salsa using sweet corn and a few other ingredients. Just mix cooked sweet corn, red onion, roasted poblano pepper, jalapeno, cilantro, lime juice and salt together. For the quick version of this salsa, skip adding poblano pepper, you won’t notice much difference in taste without it.
| Ingredients: |
| 1 cup Sweet Corn Kernels (fresh or frozen, approx. 1 corn on the cob) (approx. 6 oz) |
| 2 tablespoons finely chopped Red Onion |
| 1/2 Jalapeño, finely chopped |
| 1/2 Poblano Pepper, roasted, peeled and finely chopped, optional |
| 2 tablespoons finely chopped Cilantro (fresh coriander leaves) |
| 1 tablespoon Lime Juice, freshly squeezed |
| Salt, to taste |
Directions:
- Whether you are using fresh corn or frozen corn, cook them in boiling water for 7-8 minutes. (You can cook the frozen sweet corn as per the package instructions as well.) Drain them and transfer to a plate and let them cool down for 7-8 minutes.
- Roast the poblano pepper on a gas stove over a high flame until the skin is charred and blistered. Turn it a few times using tongs while roasting.
- Remove the pepper from the stove and put it in a bowl. Let it cool down for a few minutes. Remove the charred skin using a spoon or the backside of the knife. It will come out easily.
- Cut it into half and remove the stem. Finely chop it.
- Take cooked sweet corn in a medium bowl. add 2 tablespoons finely chopped red onion, 1/2 finely chopped jalapeño, 1/2 poblano pepper (roasted, peeled and finely chopped), 2 tablespoons finely chopped cilantro (fresh coriander leaves), 1 tablespoon freshly squeezed lime juice and salt.
- Mix well. Taste it and add more lime juice or salt if required. For the best flavor, let the prepared salsa rest for 20-30 minutes before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Tips and Variations:
- As per the availability, you can use either fresh or frozen sweet corn (white or yellow) in this recipe.
- If you like, you can use fresh white corn even without cooking.
- This salsa tastes best even without roasted poblano pepper. So, if you are in a jiffy, you can skip it.
- For the best flavor, let the prepared salsa rest for 20-30 minutes before serving.
Taste: Spicy and Mild Sweet
Serving Ideas: Serve corn salsa with tortilla chips as an afternoon snack.