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For me, any recipe with roasted corn is a hit! So this one is a win win because it has roasted corn AND it is incredibly easy to make. Wait… trifecta as it is very tasty to eat!

This was one of the dishes in my Chipotle Burrito Bowl Recipe from dinner the other night. {See below for a list of all the dishes I used to create my copycat version.}

According to their website it’s an easy mix of veggies:

Roasted Chili-Corn Salsa: White Sweet Corn, Red Onion, Jalapeño, Roasted Poblano Pepper, Cilantro , Citrus Juice, Kosher Salt 

To create your own Chipotle Burrito Bowl at home, use these ingredients for your family to choose from to build your own Chipotle Burrito Bowl:

• Romaine Lettuce
• Crema Mexicana
• Cilantro Lime Rice
• Chipotle Black Bean Recipe
• Guacamole
• Chipotle Corn Salsa Recipe
• Chipotle Restaurant Chicken Recipe

My store didn’t have corn on the cob so I had to punt and used a bag of frozen corn, which I roasted in the oven with the poblano pepper. The taste wasn’t exactly the same but it worked in a pinch.

This is a great dish to eat by itself or add to a salad – either way, it is nice change from a regular salsa.

Chipotle Corn Salsa Recipe

Print

Ingredients

• 6 Ears Sweet Yellow Corn, roasted {or 1 pound of frozen corn}
• 1 large Poblano Chili, roasted and chopped (start with 1/2 cup and adjust for your taste)
• 1/2 cup onion, red & chopped
• 1/4 cup jalapenos, seeded and chopped
• 1 tablespoon Lime Juice
• 2 tablespoons cilantro, chopped
• Salt and Pepper to Taste

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Roasted Eggplant Soup

Instructions

1. Roast the corn and Poblano chili {we normally use the outdoor grill}
2. Cut the corn from the cob and add to medium bowl.
3. Remove the skin from the roasted chili, coarsely chop, and add to bowl.
4. Chop the onion and jalapeno and add to bowl.
5. Stir in the remaining ingredients and season to taste.

Notes

http://www.copykat.com/2011/10/27/chipotle-mexican-grill-spicy-corn-salsa/