Chipotle Style Roasted Chili Corn Salsa Recipe

Chipotle Style Roasted Chili Corn Salsa Recipe by DK on Aug 28, 2016

If my son was given a choice, he would eat at Chipotle at every single meal. He can live on quesadillas and now slowly (grown up that he now is!!!!) on burritos. I mean I love Mexican food myself but this dude is taking things far! And like any other interfering mom, all in the name of love, I spoil his eating-out experience by trying to make it all myself at home :) Yay for moms! Following his father's footsteps, his Jr. seems to have a liking for everything that makes my life tedious in the kitchen. His new fancy burrito bowl craze is one such involving various components.

Starting from Tomato Salsa (Pico De Gallo), Guacamole, Cilantro Lime Rice, Fajitas and Refried Beans, to putting them all together to make one simple meal is sure a lot of work. Sure, most of them are pretty easy when you try to make it simple on yourself by using Blender Salsa (recipe coming up), preparing a big batch of beans before hand and or using store bought ingredients as required. And that's exactly what I do. But it's the Corn Salsa that's by far the most favourite in my house and that which a store bought version hasn't been able to do justice.

After trying multiple recipes, this is the only one that seems to come close to the original Chipotle version and cleared by my Chipotle Fan! Fresh Corn on the Cob are best suited in this recipe. The Chipotle website lists its Corn salsa ingredients as follows: "White sweet corn, roasted poblano peppers, red onions, jalapeños and cilantro and Seasoned with lemon and lime juices to enhance flavor and acidity" . The ingredients are simple and straightforward and it becomes crucial that you use the best ingredients for optimal flavor.

Cook time: Under 15 min
Prep time: Under 15 min
Yields: Around 4 cups

Ingredients

4 ears fresh White Corn , see Tips
1/2 cup Red Onion, finely chopped
2 Jalapeno Peppers, or to taste, see Tips
1-2 Poblano Peppers, or as needed
1/4 cup Cilantro, finely chopped
1-2 tbsp fresh Lemon juice (or lime or both) to taste - see Tips
Salt to taste

Tips

Chipotle likeness, do use fresh ears of corn to make this recipe. The length of my corn might be different from yours and since I did not weigh them, I suggest using prudence when using the amounts mentioned for the rest of the ingredients. You can increase or decrease according to your taste preferences.

2. Jalapeno: varying level of heat in them. Hence start with one and take it from there.

3. Lemon Juice/ Lime Juice: While you can use either of them on their own, a mix of both provides better taste profile. I have used just lemon juice to good results as well.

Method

1. This recipe would require about 1/4 - 1/3 cup of roasted chilies. I tend to roast a big bunch so that I can use them in different recipes through the week. You can roast them 3 ways - Gas Stove, Broiling or Oven with the first being the fastest and the last being slowest. I take the middle route of broiling since I can do many at the same time. Place them on a foil coated pan (for easy clean up)

2. and broil on high.

3. Takes around 10- 12 min.Make sure to keep rotating it every 5 minutes for even roasting.

4. Transfer peppers or chiles to a bowl or if you are lazy like me, just leave it on your counter for few minutes

5. covered with another foil,

6. until cool enough to handle. Disclaimer: I would recommend wearing rubber gloves when peeling the peppers unlike me :)

7. Cut off tops and discard seeds and ribs

8. and then chop them finely. Set aside.

9. Remove the husks

10. and silk from the corn.

11. For the ease of everything fitting in one pan as well as cooking the corn faster, I cut them into one-thirds instead of putting them whole. But it is upto you.

12. Bring some water to a boil in a huge pan (or enough to fit the corn cobs) and salt it.

13. Now add the corn to it and cook until soft - about 5 minutes.

14. Transfer into a cold water bath to stop the cooking.

15. Once cool enough to handle shuck the corn.

16. Separate the ones stuck to each other and place it in a large bowl. Set aside.

17. We are not big on heat in my family hence I use the stemmed and seeded Jalapenos in the recipe. If you love your heat you can keep the ribs/seeds intact. I read somewhere that its the ribs that carry the most heat than the seeds! Chop them fine and add it to the bowl.