After finding the recipe for Chipotle’s Barbacoa on The Slow Roasted Italian, I figured I needed to make the corn salsa as well. Second only to the cilantro-lime rice, the corn salsa is my favorite topping at Chipotle. I found a clone at Better in Bulk.
I love how fresh this salsa tasted and how colorful it looked. It was a bit milder than the Chipotle version, but that is probably because I only used 1 1/2 jalapenos in the recipe (not wanting to risk it being too spicy). In other words, it was perfect…awesome on the burrito salad bowls and superb on chips.
One thing to note: don’t remove the corn from the freezer too soon before starting to make the salsa. At supper time, some of the corn may still have been frozen. 🙂 But it was still yummers!
Here’s what I did:
Copycat Chipotle Corn Salsa
Adapted Heavily from Better in Bulk
1 1-pound bag of frozen corn, defrosted
1 1/2 jalapenos, seeded, demembraned, and minced (Make sure you wear gloves or you will discover a pain under your fingers that resembles bamboo shoots being shoved up your fingernails…great fun…and whatever you do…SERIOUSLY WHATEVER…do not put your fingers to your eyes after cutting jalapenos (This has been a public service announcement)
1/3 cup red onion, chopped
1/2 cup fresh cilantro, chopped (Now, I love me some cilantro, but I hate, detest, abominate, and despise the process of chopping it. Does anyone have any hints or tips for that?)
4 tablespoons fresh lime juice (courtesy of Josh and Muffin)
1/2 teaspoon salt (I used kosher)
1/2 teaspoon pepper
Combine all ingredients in a large bowl and stir. Serve in burritos, on burrito bowls, as a dip for chips, or with a spoon (by the spoonful…not that I know anything about that or anything). 😉