Chipotle Corn Salsa (Copycat)

Name: Chipotle Corn Salsa (Copycat)
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 ears fresh white or yellow sweet corn, husks removed (see notes); ¼ cup fresh cilantro, finely chopped; 2 jalapeno peppers, stemmed, seeded, and finely chopped; Kosher salt; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; ¼ cup finely chopped roasted Poblano peppers (see notes); ½ cup red onion, finely chopped

Cook: 15 min

Prep: 20 min

Ready: 35 min

Servings: 4 servings

Calories: 14.85

Ingredients

1 4 ears fresh white or yellow sweet corn, husks removed (see notes)
2 ¼ cup fresh cilantro, finely chopped
3 2 jalapeno peppers, stemmed, seeded, and finely chopped
4 Kosher salt
5 1 tablespoon fresh lemon juice
6 1 tablespoon fresh lime juice
7 ¼ cup finely chopped roasted Poblano peppers (see notes)
8 ½ cup red onion, finely chopped

Directions

1
Bring a large pot of water and 1 Tablespoon Kosher salt to a boil over high heat.
2
Add corn and boil for 3 to 5 minutes. Submerge corn in a large bowl of ice water. When the corn is cool enough to handle, cut it off the cob and transfer to a large bowl.Stir in red onion, jalapeno peppers, Poblano peppers, cilantro, lemon juice, and lime juice.
3
Add 2 teaspoons of Kosher salt or to taste.

Nutrition per serving

14.85 Calories

3.58g Carbs

0.45g Protein

0.09g Fat

Allergens

milk egg fish wheat peanuts

Chipotle Corn Salsa (Copycat)

Directions

Nutrition per serving

Tags

Allergens