Chipotle's Spicy Corn Salsa

Total Time
Prep 20 mins
Cook 29 mins

This is from Chef Staci Raymond of Chipotle's

Ingredients Nutrition


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

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!

chayamushka April 20, 2014