Sometimes when you get something from a restaurant, you decide you just have to make it at home so you can have it all of the time. It is like that for me with Chipotle’s Corn Salsa. This simple and easy salsa is based on their recipe. We added just a bit more roasted pepper and ours is slightly less sweet, but we like it even more.
How to Make Chipotle Corn Salsa
How to Roast a Poblano Pepper
To roast the poblano pepper for this recipe, set it right over the heat on your stovetop. Alternatively, you can roast it on a parchment paper lined baking sheet in the oven for 30 to 40 minutes at 450 degrees. Roast it for 10 minutes over medium heat, turning it ever 2 minutes. It will crackle and the skin will turn black, and that is fine. Take the pepper off the heat, and cover it with a bowl. Let it steam for 15 minutes. Peel off the skin.
How to Dice a Jalapeño
When dicing a jalapeño I like to treat it like it has four sides, and cut off each one, while rotating it. Slice off each side, without the ribbing, and then cut long strips and dice those fine. This avoids the ribs and seeds, and keeps a lot of heat out of the recipe.
Eating on Tacos
I love this Chipotle Corn Salsa straight with chips, but it is absolutely delicious on these Chicken Street Tacos. And it is perfect with our Chicken Tacos that we eat almost once a week.
Storing this Chipotle Corn Sasla
This recipe can be stored, in an airtight container, in the refrigerator for 3 to 4 days. This recipe is delicious when made fresh, and serving it for a party I would always make it right before serving. That being said, I’m not above eating this two days old by myself straight from the container alone in my kitchen. It’s so good!
