Sweet and savoury with the perfect amount of heat, this salsa is a crowd favourite. Enjoy it with your favourite tortilla chips, or use as a topping on some of your favourite recipes. This chipotle corn salsa recipe works perfectly as a topping for salads, a delicious addition to sandwiches and wraps, and a perfect garnish on all sorts of entrées.
- 1 medium poblano chile
- 1 tbsp olive oil
- 1 small red onion
- 1 large jalapeño pepper
- 5-6 sprigs fresh cilantro
- 2 tbsp Lime juice
- 475 g can corn or you can use thawed, frozen corn as well
- 1/2 tsp sugar
- 1/2 tsp salt
Cut the poblano chile into two and remove the seeds. Brush with olive oil inside and out. Grill at 200°C for about 5-10 minutes. Remove chile from oven/grill and let cool. Peel the skin and chop it.
Chop red onion, jalapeño peppers, and cilantro.
In a bowl, mix all ingredients, including the corn, sugar and salt together. Serve chilled.