Serves 4
30 min
Chipotle's Corn Salsa
Recipe GLPR9114c56fd53bc7
A vibrant, fresh corn salsa loaded with charred corn kernels, diced jalapeños, red onion, and bright cilantro, balanced with lime juice and white wine vinegar. Naturally gluten-free and vegan, this versatile condiment is perfect served chilled with tortilla chips, atop tacos, or as a zesty side dish.
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Ingredients
3 ears of corn, husked
½ of a medium red onion
3 medium jalapeños
¼ cup fresh cilantro, roughly chopped
juice of 1 lime
2 tablespoons white wine vinegar
2 teaspoons sea salt
1 teaspoon black pepper
Directions
Bring a large pot of water to a rolling boil. Add the husked ears of corn, ensuring they are fully submerged. Return to a boil and cook for 10 to 12 minutes, or until the kernels are tender when pierced with a fork.
While the corn cooks, prepare the remaining ingredients: finely dice the red onion, remove the seeds and membranes from the jalapeños, then mince them finely, and roughly chop the cilantro and set all aside.
Remove the cooked corn from the water using tongs and place on a cutting board. Allow to cool until comfortable to handle, about 3 to 5 minutes.
Hold each ear of corn upright on the cutting board and carefully cut the kernels away from the cob using a sharp knife, rotating as you go. Collect the kernels in a medium bowl.
Add the diced red onion, minced jalapeños, chopped cilantro, lime juice, white wine vinegar, sea salt, and black pepper to the corn kernels.
Stir all ingredients together until well combined. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salsa to chill.
Serve cold with tortilla chips, as a taco topping, or as a fresh side dish at any gathering.
