Chipotle-Style Corn Salsa is super refreshing & simple to make. I love its zesty flavor. The roasted Poblano pepper gives it earthy vibes. This is great for tortilla chips, tacos, burritos, salads, and bowls. I enjoy Chipotle. It’s so easy to get a delicious vegan bowl or burrito there. I also love making Chipotle’s Official Guac at home.
Citrus & Salt
I recommend tasting the end result and adding more lime or lemon juice & salt. It kind of depends on what you are eating with this. Is the guac already lime-forward? Does the chili powder in the Vegan Cauliflower Walnut Taco Meat bring the salt? Would adding more citrus be a nice contrast to the spiciness of the Easy Vegan Nacho Cheese Queso that you blended with extra Chipotles in Adobo? I like to make this more zesty, but I also like to get meta about what’s on my table.
Let’s Make Chipotle-Style Corn Salsa
Turn the oven on broil.
Place a piece of foil larger than the 2 poblano pepper halves on a baking sheet or roasting pan.
Brush or coat (using hands is fine) the poblano pepper halves with the oil and place cut-side-down (skin-side-up) on the foil on the sheet.
Broil the pepper in the oven for around 5 – 7 minutes, checking to make sure it doesn’t burn. Once it’s dark brown and blistery, remove from oven and place the halves, skin-side-up in a in a large bowl.
Cover the bowl with a plate and allow the pepper to steam for 15 minutes. Conversely, place the pepper halves skin-side-up in a brown paper bag and close it, allowing the pepper halves to steam for 15 minutes.
Put the thawed or mostly thawed corn in a big bowl. If are using fresh, put the kernels in a big bowl.
While the poblano pepper is steaming, finely dice the the red onion & jalapeño pepper. I wear goggles when I chop the onion and I wear food gloves to avoid jalapeño hand.
Do a nice medium chop on the cilantro or cut it with kitchen shears.
If you really hate dicing, you could pulse the red onion and jalapeño in your food processor. Cilantro is more delicate, since this is not a pesto I’d avoid placing it in the food processor. Add it all to the bowl.
Juice the limes and lemon if you already haven’t. If it takes you longer than to 15 minutes to prep, don’t sweat it, let the poblanos steam longer, if needed.
Peel the poblanos
Once the poblano pepper halves have cooled enough to peel, pull the outer layer of skin off.
Finely chop the poblano pepper halves pepper and place it in the bowl with the corn.
Pour lemon & lime juice into the bowl along with the sea salt and stir until combined. Add fresh ground black pepper and more lime or lemon juice & salt if desired.
Chilling before serving is recommended, but not required. If you used partially thawed frozen corn, chilling may not be all that important.
Chipotle-Style Corn Salsa
Equipment
- baking sheet
- Piece of foil
- knife
- cutting board
- Big bowl
Ingredients
- 16 ounces yellow, golden, sweet or fire roasted corn, fresh or frozen & defrosted; "super sweet" not recommended
- 1 large poblano pepper halved; stems and seed removed
- 1 teaspoon high smoke point oil like avocado or non-virgin olive oil for roasting the poblano pepper
- 3/4 cup red onion diced 1 small red onion
- 1 jalapeño pepper seeds & ribs removed
- 1/2 cup fresh cilantro
- 3 – 4 TBSPs lime juice juice of 2 limes, more to taste
- 3 – 4 TBSPs lemon juice juice of 1 lemon, more to taste
- 1/4 teaspoon sea salt more to taste
- fresh ground black pepper optional
Instructions
- Turn the oven on broil. Place a piece of foil larger than the 2 poblano pepper halves on a baking sheet or roasting pan. Brush or coat (using hands is fine) the poblano pepper halves with the oil and place cut-side-down (skin-side-up) on the foil on the sheet. Broil the pepper in the oven for around 5 – 7 minutes, checking to make sure it doesn’t burn. Once it's dark brown and blistery, remove from oven and place the halves, skin-side-up in a in a large bowl. Cover the bowl with a plate and allow the pepper to steam for 15 minutes. Conversely, place the pepper halves skin-side-up in a brown paper bag and close it, allowing the pepper halves to steam for 15 minutes.
- Put the thawed or mostly thawed corn in a big bowl. If are using fresh, put the kernels in a big bowl.
- While the poblano pepper is steaming, finely dice the the red onion & jalapeño pepper. I wear goggles when I chop the onion and I wear food gloves to avoid jalapeño hand. Do a nice medium chop on the cilantro or cut it with kitchen shears. If you really hate dicing, you could pulse the red onion and jalapeño in your food processor. Cilantro is more delicate, since this is not a pesto I'd avoid placing it in the food processor. Add it all to the bowl.
- Juice the limes and lemon if you already haven't. If it takes you longer than to 15 minutes to prep, don't sweat it, let the poblanos steam longer, if needed.
- Once the poblano pepper halves have cooled enough to peel, pull the outer layer of skin off. Finely chop the poblano pepper halves pepper and place it in the bowl with the corn.
- Pour lemon & lime juice into the bowl along with the sea salt and stir until combined. Add fresh ground black pepper and more lime or lemon juice & salt if desired.
- Chilling before serving is recommended, but not required. If you used partially thawed frozen corn, chilling may not be all that important.
Notes
Citrus & Salt
I recommend tasting the end result and adding more lime or lemon juice & salt. It kind of depends on what you are eating with this. Is the guac already lime-forward? Does the chili powder in the Vegan Cauliflower Walnut Taco Meat bring the salt? Would adding more citrus be a nice contrast to the spiciness of the Easy Vegan Nacho Cheese Queso that you blended with extra Chipotles in Adobo? I like to make this more zesty, but I also like to get meta about what’s on my table. www.planttestkitchen.comNutrition
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If you enjoyed this recipe, you might also enjoy
- Chipotle’s Official Guac Recipe
- Easy Vegan Nacho Cheese Queso
- Easy Vegan Cauliflower Walnut Taco Meat
- Rich Creamy Vegan Ranch Dressing
- Forbidden Rice Veggie Bowls with Sriracha Mayo, Mango & Avocado
- Easy Baked Oil-Free Tortilla Chips (I usually make the Earth Balance variation, which makes them not oil-free, but soooooo tasty)
- Vegan Jackfruit Barbacoa (Both Instant Pot & Stove Top + Oven Instructions)
Did You Make Chipotle-Style Corn Salsa?
Did you have tacos, bowls, salads, burritos, or maybe chips & dip? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.
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