Back in college, during my formative years prior to culinary school, I loved Chipotle Burritos. I would order, and quickly devour, one of their chicken burritos with extra corn salsa at least once a week. Amazing how much can change over time. Now my metabolism could not handle that indulgence, and I couldn’t bear not making the damn burrito myself.
For some reason, I was feeling nostalgic the other day. My mind decided to wander down memory lane. I started reminiscing about the college years and stuffing my face with those burritos. Of course, I instantly wanted a fat, overstuffed with love (cheese and salsa) chicken burrito. But, the burrito of my immediate dreams could not be stuffed with just any ‘ole salsa. I wanted a version of Chipotle’s corn salsa with my, stuffed to the guiles, chicken burrito.
After a quick trip to the kitchen and a mental inventory of ingredients in the fridge, I realized I pretty much had everything required to make this Roasted Corn, Poblano and Jalapeno Salsa. To be clear, this salsa is not a copycat version of Chipotle’s… it is an inspired version. I did not make this salsa with the main purpose of recreating their exact recipe. Besides, I won’t lie, I have not indulged in Chipotle since graduating from FSU. Consequently, I could not even tell you if this version of corn salsa tastes anything like theirs. And, if my ancient memory serves me correctly, I do not believe they roast their vegetables (do they??). Therefore, of course, mine is better (#SorryNotSorry Chipotle) 🙂 Not that this is a competition, because if it was, I would clearly lose. They make a $killing$ in sales. I make zero dollars.
But, why empty your wallet and fill theirs, when you can easily make delicious corn salsa yourself?? And, added bonus, you can customize it according to your taste! The salsa recipe provided below is perfect for my tastes: fresh, slightly smoky, spicy, and earthy. With hints of acidity and sea salt throughout, which enhance and balance the subtle sweetness of the roasted vegetables. But, this is how I like to roll with my salsa. Let’s discuss some helpful tips on how you can customize yours:
To increase- leave in the ribs and seeds of both varieties of peppers when dicing
To decrease – thoroughly remove the ribs and seeds of both varieties.
To increase- up the amount of fresh cilantro leaves
To decrease- lessen the amount of fresh cilantro and substitute 1/8 teaspoon, at a time, of cumin until desired taste is achieved
To increase- add more lime juice, one teaspoon at a time, until desired level of acidity is achieved
To decrease- lessen the amount of lime juice (although I do not recommend this)
Optional Add Ins:
Thinly sliced chives or scallions
Halved, quartered or diced cherry tomatoes
Another great aspect of this roasted corn, poblano and jalapeno salsa- it is super versatile. It is good for so much more than just playing wingman to chips and accompanying a standard burrito. To prove this, I have not one, but two, dishes coming up where I utilize this salsa. So let’s cut to the chase. You want to make this salsa. Not only because it is delish and you totally should. But, also because you do not want to miss out on what I have coming up next. Until then, Cheers!
Tip: To easily remove kernels from cob of corn, without creating a mess, use a bunt pan! (See Image Below)
Roasted Corn, Poblano & Jalapeno Salsa - Copycat of the Chipotle Burrito Salsa!
- 2 Poblano Peppers
- 1 Jalapeno
- 4 ears Corn – husk and silk removed
- 4 TBS unsalted Butter – melted
- Sea Salt and Pepper , to taste
- ¼ Cup Fresh Cilantro Leaves – chopped
- ¼ large Red Onion – small dice (about ½ cup)
- 1 TBS Red Wine Vinegar
- 3 TBS Lime Juice
- 1 tsp Granulated Sugar
- ½ tsp Kosher Salt
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil for easy clean up and spray with nonstick cooking spray. Place corn on aluminum foil and brush with melted butter. Season generously with sea salt and pepper. Add poblanos and jalapeno to sheet pan and spray tops with cooking spray.
- Roast in oven for 10 minutes. Turn/roll corn and flip peppers over. Continue to roast another 10 minutes.
- Remove poblanos and jalapeno from oven and transfer to a bowl. Cover bowl tightly with plastic wrap or a tight fitting lid. Let stand for 15-20 minutes. Turn/roll corn and continue to roast another 10-15 minutes, or until kernels are starting to brown.
- Peel skin from poblanos and jalapeno. Remove (partially or fully*) the stem, ribs and seeds, discard. Finely dice the peppers. Remove corn from oven and set aside until cool enough to handle. Cut kernels from cob.
- Meanwhile: in a non-reactive medium sized mixing bowl, combine red onions with red wine vinegar. Set aside and let marinate for 10 minutes.
- Add corn kernels, diced peppers and remaining ingredients to the red onions. Stir to thoroughly combine. Cover and set aside in refrigerator for at least 30 minutes to allow flavors to develop.
- Taste and adjust for salt, according to taste, before serving.
*Recipe Yields: 3 1/4 Cup Salsa
*Can substitute 2 heaping cups of frozen corn, thawed
*Can substitute jarred roasted poblano peppers
*Both peppers diced total is about ¾ cup
*For a spicier salsa, leave some or all of the ribs and seeds of the peppers
*For a less spicy salsa, completely remove all of the ribs and seeds