Roasted Chili Corn Salsa Recipe

Chipotle Copycat

Ingredients

frozen corn kernels

olive oil

red onion

cilantro

jalapeño

lime

poblano peppers

1. Rinse the corn kernels

Rinse corn in a fine mesh strainer under cool water, pushing it around with one hand to help remove any ice. Shake off the excess water.

2. Saute the corn

Saute the corn kernels on the stove in a cast iron pan until lightly golden brown. Season to taste with kosher salt and freshly cracked black pepper.

3. Roast the chilis

Place the poblano peppers under the broiler until completely blistered. Remove from the oven, cover, & let steam. Peel off the skin, discard the seeds, and cut into small pieces.

4. Combine the salsa

Add the cooked corn, diced roasted poblano peppers, and the remaining ingredients to a large bowl. Season to taste and toss to combine. Let chill before serving.

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