Corn Salsa Like Chipotles Recipes

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CHIPOTLE CORN SALSA



Chipotle Corn Salsa image

Chipotle corn salsa.

Provided by Yary Quinn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 15m

Yield 6

Number Of Ingredients 6

2 (15.25 ounce) cans whole kernel corn, drained and rinsed
½ cup chopped red onion
¼ cup chopped fresh cilantro
½ medium lime, juiced
1 tablespoon chopped chipotle chile in adobo sauce
1 teaspoon salt

Steps:

  • Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

Nutrition Facts : Calories 124.2 calories, Carbohydrate 28.9 g, Fat 1.4 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 825 mg, Sugar 5 g

CORN SALSA JUST LIKE CHIPOTLE'S



Corn Salsa Just Like Chipotle's image

If you enjoy the corn salsa served at Chipotle's Restaurant, you are going to love this recipe. Serve this salsa with your Mexican dishes, or as an accompaniment to Tortilla Chips. You can use fresh corn cut off the cob, or frozen sweet corn, defrosted and drained well. I discovered this recipe at How Sweet It Is.

Provided by Bev I Am

Categories     Corn

Time 5m

Yield 2 cups

Number Of Ingredients 7

12 ounces frozen sweet corn, defrosted and drained
2 jalapenos, seeded and finely diced (if you enjoy the heat, add some seeds)
1/3-1/2 cup red onion, finely diced
3/4 cup fresh cilantro, chopped
2 limes, juice
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground

Steps:

  • In a large bowl, combine all ingredient and mix well.
  • Adjust salt and pepper, lime and jalapenos to your desired taste.

CHIPOTLE AND ROASTED CORN SALSA



Chipotle and Roasted Corn Salsa image

My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!

Provided by sarahsbleucheese

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 25m

Yield 20

Number Of Ingredients 11

cooking spray
2 cups frozen corn
2 vine-ripened tomatoes, cut into 1/2 inch pieces
1 small red onion, diced
¾ cup diced red bell pepper
2 jalapeno peppers - seeds removed and reserved, flesh minced
2 teaspoons finely chopped canned chipotle pepper
4 tablespoons fresh lime juice
1 tablespoon olive oil
¼ cup chopped fresh cilantro
salt to taste

Steps:

  • Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
  • Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.1 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 4.5 mg, Sugar 1.4 g

COLORFUL CHIPOTLE ROASTED CORN SALSA



Colorful Chipotle Roasted Corn Salsa image

I've always loved Chipotle (the burrito restaurant's) corn salsa, and I found a recipe that approximates the cool, zesty taste. You can find the original recipe mine is based off of here, http://www.recipesecrets.net/blog/recipes/copycat-chipotle-corn-salsa/ I used canned corn for ease of use and to avoid using a grill, allowing fully indoor preparation. If you choose to use them, roasting and skinning the poblano peppers is the most tedious part of this recipe, and it will take some practice to get it right. You really need to blacken the skin to get it to the point where it will separate from the flesh easily. Note: It proved to be a medium salsa that sneaks up on you. After three chip-loads, your tongue really starts to wake up and notice.

Provided by Animakitty

Categories     Corn

Time 1h15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans sweet whole kernel corn, drained
1/2 red onion, diced
1/3 cup cilantro, chopped
2 jalapeno peppers, diced
2 mini sweet peppers or 2 poblano peppers
1 tablespoon lime juice
salt or pepper

Steps:

  • Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
  • Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
  • Combine all ingredients in a bowl, mix, cover with plastic wrap.
  • Refrigerate the mixture for 1 hour.
  • Add lime juice, mix, replace plastic wrap.

Nutrition Facts : Calories 182.3, Fat 2, SaturatedFat 0.4, Sodium 640, Carbohydrate 42.4, Fiber 4.5, Sugar 7.5, Protein 5.9

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