No friends, I am not after Chipotle’s business. In fact Chipotle Mexican Grill is my all time favorite eating place. I like their food, it’s fresh, combination of flavors (zesty, tangy, crunchy) and suitable for my both palate and pocket. Most of the time my pick is Veg Burrito Bowl. Rice, beans, onion peppers, tomato salsa and “spicy corn salsa” that gives the whole thing a spicy crunch. Its fresh and yellow kernels gives extra flavor and a crunch in a mouth.
Spicy Corn Salsa – Chipotle Style
Author:
Ingredients
- 4 fresh corn ears or 2 cups frozen corn, thawed
- 2 medium Poblano Chile pepper
- 4 tsp. extra-virgin olive oil
- 1 medium Jalapeno Pepper, seeded and chopped
- 1/2 cup. Cilantro, chopped
- 4 tbsp. Red Onion, chopped
- 2 tbsp. Fresh Lime Juice
- Salt/Pepper to taste
Instructions
- Preheat oven at 450 degree F.
- Place corn and poblano peppers on the baking sheet.
- Combine olive oil with salt and ground black pepper.
- Drizzle the seasoned oil over the corn and poblano peppers.
- Roast corn and poblano peppers in oven for 15-20 minutes.
- Remove and discard charred skin from poblano peppers.
- Dice poblano pepper flesh and place in a mixing bowl.
- If you are using fresh corn, cut the corn off the cob.
- Mix the corn, cilantro, jelopeno, onion, lime juice in the mixing bowl with the poblano pepper.
- Stir and season with salt and pepper.
- Serve fresh.