Chipotle Corn Salsa Recipe

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This Chipotle Corn Salsa is packed with charred corn, poblano peppers, red onion, jalapeño, and cilantro. A smoky-sweet, fresh side that brings bold flavor to tacos, bowls, or chips.

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Prep Time 15

Cook Time 10

Resting Time 15

Total Time 40

Servings: 4 people

Course: Appetizer, dinner, Salad, Side Dish

Cuisine: American, Mexican

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

4 ears Fresh sweet corn husks and silk removed
2 Poblano peppers diced small
½ Red onion diced small
½ bunch Fresh cilantro rough chopped, stems included
1 Jalapeño seeded to taste, diced
2 Limes juiced
Kosher salt to taste

Equipment

Cast iron skillet (for charring corn) for charring corn
Chef’s knife (for chopping vegetables) for chopping vegetables
Cutting board (for prepping ingredients) for prepping ingredients
Mixing bowl (for combining salsa) for combining salsa

Method

Remove husks and silk from corn, then cut kernels off the cob. Pat kernels dry with paper towels.
Heat a cast iron skillet over medium-high. Add corn in a single layer and char undisturbed for 2–3 minutes. Stir and repeat until half the kernels are browned.
Dice poblano peppers and red onion. Seed jalapeño to taste. Roughly chop cilantro with stems.
Combine charred corn, chopped vegetables, cilantro, lime juice, and salt in a bowl. Mix and let sit 15 minutes before serving.

Nutrition

Serving: 150gCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.1gSodium: 280mgPotassium: 360mgFiber: 3gSugar: 5gVitamin A: 620IUVitamin C: 22mgCalcium: 12mgIron: 0.9mg

Notes

For best flavor, use freshly squeezed lime juice and let the salsa rest so the flavors can meld.

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