Chipotle Copycat Corn Salsa

I tore a recipe out of the Food Network Magazine a long time and hadn’t tried it until just now. It’s delicious!

I couldn’t find a poblano at the store, so I had to skip it and instead used a little bit more jalapeno and instead of regular frozen corn, I used Trader Joe’s Roasted Corn (in the frozen section) for the roasted flavor that was missing from the poblano.

The best part? This whole bowl has only 200 calories or so the way I prepared it!

1/2 small poblano chile pepper, seeded
2 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

IF USING A POBLANO: Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, thaw it and then add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 1 teaspoon olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Serve with chips or on tacos.

1 Comment (+add yours?)

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