Recipes

[kate2357]

I have never actually been to a Chipolte restraunt, but I'm always on the look out for a good salsa recipe. This recipe from Fed By Sab can be made w/ canned corn, frozen corn on corn on the cob. I make one similar, but it includes diced tomatoes...and sometimes good tomatoes are hard to come by.

I think this corn salsa would be good on top of chili, on top of fish tacos, on a taco salad, mixed in w/ orzo or just dipped out w/ a good tortilla chip.

Chipotle Corn Salsa Copycat Recipe - Fed By Sab

INGREDIENTS
2 cups corn, fresh, frozen or canned (see notes below)
1/4 cup cilantro , or parsley, finely chopped
1 small red onion, finely diced
1 medium jalapeño , or roasted Poblano pepper, seeds removed finely diced
1 tbsp lime juice
1 tbsp lemon juice
1 tsp salt, or to taste

INSTRUCTIONS
Ina large bowl combine the chopped cilantro, salt, red onion, jalapeno, lemon and lime juice. Mix until evenly combined. This step ensures the red onion and jalapeno gets evenly coated by the lemon and lime juice.

Add in the corn and mix until evenly combined

Optional: Chill for 30 minutes for the flavors to develop.

NOTES
Corn Notes
If using fresh corn on the cob, cook the corn stove top in a pot of boiling water for about 5 minutes, cool then cut the corn off the cob.

If using frozen, allow the corn to thaw and drain any excess water.

If using canned corn, drain the corn well.

[AuntG]

It is corn salsa, but I'd still want more ingredients.

[kate2357]

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@AuntG wrote:

It is corn salsa, but I'd still want more ingredients.

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@AuntG 

I do like it w/ cut tomatoes myself. But some people, like my sister, won't eat a tomato that she can see. If it's in salsa, not the thick kind, she will eat it. But if she can actually *see* the tomato, she won't eat it. Love her ... but she's a goofball. 

[Tissyanne]

I have eaten the corn salsa at Chipotle, and while very good, the jalapeno really adds heat. 

I would use shoepeg corn to make this. I like the smaller kernels, and the crunch. 

Thank you for sharing. 

[kate2357]

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@Tissyanne wrote:

I have eaten the corn salsa at Chipotle, and while very good, the jalapeno really adds heat. 

I would use shoepeg corn to make this. I like the smaller kernels, and the crunch. 

Thank you for sharing. 

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@Tissyanne 

I love to make when the sweet white corn on the cob is available. I will grill it, chill it then cut off the cob. Makes for a really flavorfull addition to salsa or salad. Love grilled corn on the cob drenched in butter too. 

[Tissyanne]

@kate2357 ,

I love fresh corn on the cob, and this is what I use to make corn salads throughout the winter months. 

[kate2357]

@Tissyanne 

I've not seen that kind of corn before. Interesting. Wonder if they don't sell it in the west or if I just never noticed.

I bought the item below by mistake. They haven't had our favorite frozen white sweet corn for awhile now. This was a good mistake I made. This corn is great thawed for the using as an ingredient ... but it also nukes up really nice in about 45 seconds w/o having a bunch of water. My DH loves it.

I think you're supposed to nuke it in the bag ... but I just pour out what we want into a bowl, top w/ butter, salt and pepper and nuke for 45 seconds. It's good. Think it was on sale for 4 for $5. Not a big bag, but w/ just two of us, we get a couple of meals from it.

[RollTide2008]

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@AuntG wrote:

It is corn salsa, but I'd still want more ingredients.

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Chipotle has several salsas and most people select more than one.