Roasted Chili Corn Salsa (Chipotle Copycat)
This easy corn salsa has a little bit of heat and lots of flavor. Made with just a few ingredients - roasted jalapeño, red onion, white corn, cilantro, lime and salt. It's the perfect addition to tacos, burritos, bowls or to serve as a side.
1 jalapeño ¼ red onion 15 ounces white corn 1 can, 1 package frozen, or 2-3 ears of fresh corn 1 tablespoon fresh cilantro finely chopped 1 lime juiced salt and pepper to taste
PREP If you are using canned corn, drain the corn and pat dry. If you are using frozen corn, defrost the corn, drain and pat dry. If you are using fresh corn, set a large pot of heavily salted water to boil. Shuck the corn, and boil for about 5 minutes. Cut the corn from the cob. Drain and pat dry. ROAST Over an open flame - If you have a gas stove, roast the jalapeño and onion over the flame using tongs until blistered. Under the broiler - Roast the jalapeño and onion on a baking sheet under the broiler for a few minutes until blistering/charring. Keep an eye on them, as the broiler can burn food very quickly.
Stove top with a cast iron skillet - Heat the skillet to high heat. Cook the pepper and onion (corn optional) until blistering. SERVE Serve as a side dish, or in burritos, tacos, quesadillas, etc.
*Be careful when roasting peppers, the vapors can cause your eyes and throat to burn.
*Roasting the corn is optional, Chipotle doesn’t roast their corn, but I like the extra layer of flavor it adds.
Serving: 0.5 cup Sodium: 4 mg Calcium: 10 mg Vitamin C: 16 mg Vitamin A: 55 IU Sugar: 9 g Fiber: 4 g Potassium: 304 mg Calories: 112 kcal Saturated Fat: 1 g Fat: 2 g Protein: 4 g Carbohydrates: 26 g Iron: 1 mg