Chipotle Mexican Grill Corn Salsa
Serve this with tortilla chips or as a salsa atop grilled chicken, fish or burgers. Do consider using fresh corn when available.
1/2 poblano pepper, seeded, broiled, peeled and chopped
2 Tablespoons extra-virgin olive oil
12 ounces fresh corn, or 12 ounces frozen corn, cooked and drained
1 small jalapeño pepper, seeded and chopped
2 Tablespoons fresh cilantro, chopped
3 Tablespoons red onion, chopped
2 tablespoons fresh lime juice
1/2 teaspoon sugar
Pinch sea salt
Brush the poblano with 1 Tablespoon olive oil and grill or broil skin-side down, until charred about 5 minutes. Cool slightly; peel and finely chop.
Cook corn until tender, about 3 minutes; drain.
Combine corn, poblano, jalapeño, cilantro and red onion in a bowl. Stir in the remaining 2 Tablespoons of olive oil, lime juice, sugar and salt. Mix with spoon and Enjoy!
Recipe: Kosher, appetizer, copycat, parve, vegetarianAdd a comment