Chipotle Corn Salsa


  • 1 poblano pepper
  • 4 ears fresh white corn, shucked
  • 1 jalapeño, seeds removed and diced
  • 1/2 c. chopped red onion
  • 1/4 c. chopped fresh cilantro
  • 3 tbsp. lime juice
  • 2 tbsp. lemon juice
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 1/2 tsp. ground black pepper
  • Tortilla chips, for serving


  1. Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don’t worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl.
  2. Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers.
  3. Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper.  Mix well to combine. Serve with tortilla chips.


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