Roasted Chili Corn Salsa
Roasted Chili Corn Salsa is the best copycat chipotle recipe with easy ingredients. This medium spicy side dish is made with a poblano peppers, corn and a splash of lime.
Ingredients
- 12 ounce frozen Corn about 2 ¼ cup
- ¼ cup cilantro diced
- ⅓ cup purple onion diced
- 1 jalapeno pepper diced
- 1 roasted poblano pepper diced
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Place the poblano pepper on a baking sheet and broil in the oven until the pepper begins to blister. Or use the air fryer. Air fry at 390*F for about 5 minutes or until the pepper begins to darken and blister. Set aside and cool. See photos above for what this looks like.
- Dice the jalapeno (removing the seeds), purple onion, cilantro, and roasted poblano peppers. In a medium size mixing bowl, add thawed corn, and diced vegetables.
- Add salt, cumin, lemon, and lime juice to the mixing bowl. Mix well until thoroughly mixed. Serve immediately or refrigerate for up to 4 days in an air-tight container.
Notes
- You don't have to roast the poblano pepper if you are in a time crunch. It will still taste delicious!
- Use frozen or canned corn. We prefer frozen corn.
- If you don't have time to roast the pepper, you can use raw poblano pepper.
- Store mixed salsa in an airtight container for 3-4 days. Juices may settle at the bottom of the bowl, so thoroughly mix again before serving.
- Do not freeze, the texture of the vegetables will change if frozen.
Nutrition
Serving: 1cupCalories: 98kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 297mgPotassium: 346mgFiber: 3gSugar: 2gVitamin A: 223IUVitamin C: 38mgCalcium: 13mgIron: 1mg
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