Copycat Chipotle’s Corn Salsa
Alright you dirty little Chipotle lovers. This one’s for you.
And me too because, who I am kidding, I’m just as obsessed as you are.
It doesn’t matter if there’s line wrapping half way around the restaurant, you can bet I’m going stand there and wait for my burrito bowl. As long as I’ve got my email and social media accounts to distract me then it’s all good. I just wish they had free wifi so I didn’t have to use up all of my data. #firstworldproblems
What’s really funny is when I send Brandon on our weekly Chipotle run, he always comes back complaining about how long the line was and how everyone around him has their face glued to their phones.
Psshh, you know if he had actually had a cell phone he’d be doing the same exact thing. It’s hard to resist when you’ve basically got a hand sized computer in your pocket, am I right?
But I digress. We’re here to talk about corn salsa and if anyone knows how to make a killer one, it’s Chipotle. The last time I went, the girl at the end of the line jipped me on my corn salsa and it practically ruined my entire night.
Sure, I could have spoke up and said something to her but honestly I feel bad enough just being there. They work their asses off, the last thing they need is some skinny bitch complaining about her corn salsa.
So I decided to do some extensive research (aka look on their website) to debunk the mystery of their recipe so that I could make my own at home. Now, there are a few key ingredients and, in my opinion, the most important of those is a roasted poblano pepper.
You can grill it on the barbecue or broil it in the oven for about 5-6 minutes on each side, but whatever you do, don’t leave it out. It gives the salsa a nice rich, savory flavor. Mmm…
So after you’ve roasted it, you place it in a bowl and cover it for about 15 minute to let it “sweat”. Then you peel the skin off (wearing gloves!), chop that bad boy up and add it to the salsa.
Okay, now that we’ve got that out of the way, the second trick is to use a blend of fresh citrus juices that includes both lime AND lemon.
Pair that with sweet white corn, red onion, jalapeno pepper, fresh cilantro, and a BIG pinch of sea salt and you’ve got yourself the best corn salsa there ever was.
You can put on your burritos, tacos, nachos, and whatever elseos, OR you can just do what I do and eat it straight from the bowl with a spoon. I like to keep it classy.
16 ounces white sweet corn, fresh or frozen and defrosted
1 large poblano pepper + 1 teaspoon high heat oil
1 small red onion (approx. 3/4 cup)
1 jalapeno pepper
1/2 cup fresh cilantro
juice of 2 limes + 1 lemon (approx. 1/2 cup)
large pinch sea salt
- Start by lining a cookie sheet with tinfoil and then set the oven to broil. Using your hands, coat the poblano pepper with the oil and place on the cookie sheet. Broil the pepper in the oven for 5-7 minutes on each side, while keeping a close eye to make sure it doesn’t burn. Once both sides are brown, remove from the oven and set aside in a large bowl. Cover the bowl and allow the pepper to sit for 15 minutes.
- Meanwhile prepare the salsa by finely chopping the red onion, jalapeno pepper (core and seeds removed), and fresh cilantro. Place into a large bowl and set aside.
- Once the pepper has cooled, put on dish gloves and use your hands to peel the outer layer of skin off. Next cut off the top and slice the flesh away from the core. Finely chop the pepper and place it in the bowl with the corn.
- Pour the citrus juices into the bowl along with a large pinch of sea salt and stir until well combined. Taste test and add more salt if needed.
- Serve immediately or store in the refrigerator for up 4 days.