This simple corn salsa is my copycat version of Chipotle's sweet corn salsa. Sweet corn is tossed with charred poblano, diced red onion and jalapeño. It's a cinch to put together and perfect served with tortilla chips or on top of your favorite tacos, nachos or rice bowls. Yields about 7 cups or 21 (1/3 cup) servings.
2jalapeñosseeded and diced small - keep seeds and ribs in for more heat
1bunchfresh cilantrochopped (about 1/2 to 2/3 cup chopped)
3/4teaspoonkosher saltmore or less to taste
Move your oven rack to the highest position and preheat broiler on high.
Place the poblano on a foiled lined sheet pan. Spray with olive oil and broil for 6 to 8 minutes, or until the skin is charred. Turn halfway through.
Once charred, use tongs to transfer the poblanos to a small bowl and cover tightly with plastic wrap. Allow the peppers to steam for a few minutes while you prep the remaining ingredients. Then peel the charred skin away from the flesh and discard along with the stems and seeds. Next slice the pepper into strips and then dice.
In a large bowl; place the thawed sweet corn, red onion, poblano, jalapeño and cilantro. Sprinkle with sugar, kosher salt and sqeeze the juice from 2 limes.
Toss to combine, taste and season with more salt as needed.
Serve with tortilla chips.
Make sure to buy juicy limes. You'll know they're good to go if they aren't hard as a rock.