Condiment

Copycat Chipotle Corn Salsa

Sweet corn and peppers grill until their edges turn smoky and golden, then mingle with red onion, cilantro, and a bright squeeze of lime. Each bite tastes fresh and lively, with a gentle char that lingers on the tongue.

Recipe and photo by EatingWell, shared here with credit. View the Original

Copycat Chipotle Corn Salsa
Total
30 min
Prep
15 min
Cook
15 min
Serves
10

Nutrition per Serving

Calories
44
Protein
1g
Carbs
7g
Fat
2g
Fiber
1g
Sugar
3g
Sodium
101mg

Ingredients

  • 3 large ears corn, husked
  • 2 (1/2-inch-thick) slices red onion
  • 1 poblano pepper, halved and seeded
  • 1 jalapeño pepper, halved and seeded, if desired
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp avocado oil
  • 1/2 tsp kosher salt

Instructions

  1. Preheat grill to medium-high.
  2. Oil the grill (see Tip). Grill corn, turning a few times, until charred in spots, 8 to 10 minutes. Grill onion, poblano and jalapeño, turning once, until charred in spots, 4 to 5 minutes.
  3. Cut corn from the cobs (see Tip); dice the onion and poblano. Finely chop the jalapeño. Transfer the vegetables to a medium bowl. Add cilantro, lime juice, oil and salt; stir to combine.