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Almost-Famous Corn Salsa

4.8(28)

Fans of Chipotle restaurants will wait in notoriously long lines for the chain’s made-to-order burritos. (Yes, we’re guilty, too; there’s a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don’t, you can make this recipe from Food Network Kitchens — and eat as much as you want.

by Food Network Kitchen·published 2016-11-16

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Side Dish

Servings

4 servings

Total time

—

Calories / serving

85 kcal

Ingredients (9)

serves

1/2 small poblano chile pepper, seededpepper
3 teaspoons extra-virgin olive oilolive-oil
Kosher saltsalt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawedcorn
1 small jalapeno pepper, seeded and choppedpepper
2 tablespoons chopped fresh cilantrocilantro
2 tablespoons chopped red onionred-onion
2 tablespoons fresh lime juicelime-juice
1/2 teaspoon sugarsugar

Instructions (3 steps)

01Preheat 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.
02If 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.
03Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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