Description
A vibrant, smoky-sweet salsa with charred poblanos, roasted white corn, and jalapeño for a bold flavor boost. Perfect for tacos, burrito bowls, chips, or salads, this homemade version avoids preservatives and mimics Chipotle’s signature taste with fresh ingredients and a balanced heat.
Ingredients
2 cups white corn kernels (fresh, canned, or frozen)
1 medium charred poblano pepper, diced
2 jalapeños, thinly sliced
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 teaspoon chili powder (plus extra for optional adjustment)
Olive oil (for roasting, if using fresh corn)
Instructions
Preheat oven or grill to 400°F (200°C)
Char poblano peppers on a skillet or open flame until skin blisters and darkens
Roast corn kernels with olive oil on a baking sheet for 15–20 minutes if using fresh corn
Let charred peppers and corn cool, then peel and dice the peppers
Combine all ingredients in a bowl, adjusting chili powder to taste
Taste and add more lime juice if desired
Notes
Adjust heat by removing jalapeño seeds
Use fresh or canned corn—drain excess liquid if canned
Store in an airtight container in fridge for up to 5 days
Double ingredients for larger batches; it freezes well
Substitute jalapeños with green bell peppers for a milder version