Chipotle Corn Salsa (Copycat)
Serves 6
10 mins prep
10 mins cook
20 mins total
All the Mexican flavor without the heat! This Chipotle corn salsa copycat recipe perfectly uses frozen or fresh corn and is great served over burrito bowls or simply with tortilla chips. Using jalapeño peppers with the seeds removed is the perfect level of heat and is also customizable. This roasted chili corn salsa is also naturally gluten-free and vegan!
Scan QR code to shop the ingredients!
Get ingredients delivered
Scan QR code to shop the ingredients!
Get ingredients delivered
Roast the pepper: On a gas range or grill, hold the poblano or bell pepper over a gas flame with tongs to char the skin. Make sure you blister the pepper on all sides, until the skin is mostly black. Place charred pepper into a bowl and cover with cling film. Allow to cool. (If you don't have a gas range you can also do this in the oven on the broil setting). Meanwhile dice your onion, seed & dice the jalapeno and chop the cilantro.
Bring a pot of water to the boil and add the corn kernels. Boil for 3-4 minutes. Drain and set aside to cool.
When the pepper has cooled, remove the charred skin and seeds and finely dice.
Add all ingredients into a mixing bowl and toss to combine. Make sure to add salt and pepper to taste.
Serve with tortilla chips.
