Ingrédients pour Chipotle's Spicy Corn Salsa
- 4 ears sweet corn, grilled, cut from the cob (about 4 cups)
- 2 poblano peppers, grilled, seeded and diced
- 1/2 cup finely chopped red onion
- 1-2 jalapeno peppers, seeded and minced (optional)
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
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Comment préparer Chipotle's Spicy Corn Salsa
- Preheat your barbecue grill to medium-high heat.
- Place 4 ears of corn, husked, and 2 poblano peppers directly on the grill grates. Grill, turning occasionally, until the corn kernels are slightly charred and the peppers are blistered (about 10-12 minutes).
- Remove the corn and peppers from the grill and let them cool slightly (about 10 minutes).
- Once cool enough to handle, cut the kernels off of the corn cobs. You should have approximately 4 cups of corn kernels.
- Remove the stems and seeds from the poblano peppers. Finely dice the peppers.
- In a large bowl, combine the grilled corn, diced poblano peppers, 1/2 cup finely chopped red onion, 1/2 cup chopped cilantro, 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently stir all ingredients until well combined. Taste and adjust seasoning as needed. Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
102g
Fat
5g
Carbs
39g
