Description
A vegan, gluten-free copycat version of Chipotle’s famous white corn salsa, featuring roasted corn, smoky poblanos, zesty jalapeños, and fresh lime. Perfect for tacos, bowls, or as a zesty dip.
Ingredients
½ cup olive oil
2 large poblanos
8 cups frozen white corn (or 10 ears fresh)
2 cups chopped red onion
4 fresh jalapeños, seeded
1 ¼ cup chopped fresh cilantro
Zest and juice of 8 limes
1 teaspoon salt
Optional: 1 tablespoon honey (for added sweetness)
Instructions
Preheat oven to 400°F (200°C) or prepare a stovetop for roasting.
Toss poblanos with 2 tablespoons olive oil. Roast (or sear) until charred, 15–20 minutes. Let cool, then remove skins, stems, and seeds.
Heat remaining 4 tablespoons olive oil in a large skillet. Add corn and sauté until golden, 8–10 minutes. Toss with red onion, roasted poblanos, and jalapeños. Cook 5 more minutes.
Stir in cilantro, lime zest, lime juice, and salt. Add honey if using. Adjust seasoning to taste.
Notes
Use fresh corn in season for the best flavor.
Seed jalapeños for milder heat.
Store in airtight containers for up to 1 week.
Freeze for up to 3 months (thaw and stir before serving).
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop/Oven Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 5g
- Sodium: 240mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg