Recipes

[Chi-town girl]

I will make a triple batch of this recipe!!! And will add diced avocado 

Fans of Chipotle restaurants will wait in notoriously long lines for the chain’s made-to-order burritos. 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.

• Level: Easy

• Total: 20 min
• Active: 15 min

• Yield: 4 servings

Ingredients

1/2 small poblano chile pepper, seeded

3 teaspoons extra-virgin olive oil

Kosher salt

1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed

1 small jalapeno pepper, seeded and chopped

2 tablespoons chopped fresh cilantro

2 tablespoons chopped red onion

2 tablespoons fresh lime juice

1/2 teaspoon sugar

Directions

1. Preheat 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.
2. If 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.
3. Mix 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.