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    You are in: Home / Recipes / Chipotle's Spicy Corn Salsa Recipe
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    Chipotle's Spicy Corn Salsa

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    20 mins

    29 mins

    Martha Cooks!'s Note:

    This is from Chef Staci Raymond of Chipotle's

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    Units: US | Metric


    1. 1
      Heat barbecue grill. Roast corn and chilies on the grill; let cool.
    2. 2
      Cut corn off the cob.
    3. 3
      Dice poblano chilies.
    4. 4
      Combine ingredients in a bowl; stir to incorporate.

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    Ratings & Reviews:

    • on April 21, 2014


      I made this and it was great. I had to make some substitutions and I'm sure it will be even better when I can make it the proper way. I only had frozen corn so I had to pass on roasting it, but I roasted the poblanos and would NOT recommend skipping that step. The store didn't have any red jalapenos so I used a chipotle in adobo sauce and rinsed of the sauce really well. It definitely added a flavor that wouldn't be in the recipe as written, but I wouldn't say it was unwelcome. Hopefully I can find red jalapenos around soon.<br/><br/>Edit: I made this again and used fresh fenugreek leaves instead of cilantro. It was great also!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chipotle's Spicy Corn Salsa

    Serving Size: 1 (733 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 536.9
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 91.9 mg
    Total Carbohydrate 119.9 g
    Dietary Fiber 17.6 g
    Sugars 25.6 g
    Protein 20.2 g

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