Best Chipotle Corn Salsa Recipes

CHIPOTLE CORN SALSA

Steps:

• Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING

Steps:

• For dressing:
• Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
• For Salsa:
• Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
• For steak:
• Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
• For Assembly:
• Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
• Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
• Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

CHIPOTLE-GRILLED PORK SHOULDER STEAKS WITH CORN SALSA

Steps:

• Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
• Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
• Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
• Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.

CHIPOTLE AND ROASTED CORN SALSA

Steps:

• Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
• Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

BARBECUED RIBS WITH PEANUT-CHIPOTLE SAUCE AND TOMATILLO CORN SALSA

Steps:

• Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
• In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
• Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
• Combine all ingredients in a small bowl.

SMOKY CHIPOTLE-CHICKEN CORN CHOWDER WITH SALSA SALAD

Steps:

• Preheat a soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, garlic, chipotle, celery, coriander, cumin, and a little salt and pepper. Cook for about 3 minutes or until the onions are slightly tender, stirring frequently.
• While the onions are cooking, in a food processor grind the tortilla chips until they are pretty fine. If you don't have a food processor, put the chips in a resealable plastic bag and smash them up using a rolling pin until you don't feel like doing it anymore. They might not be ground as fine as they would be in the machine, but it won't matter in the end. You need about 1 cup of ground chips; since different brands of chips come in different sizes, adjust the amount you grind accordingly. Add the ground chips to the onions, stir to combine, then add the chicken stock, bring it up to a bubble, and simmer for 8 to 10 minutes. Add the chicken and frozen corn and continue to cook it for 5 minutes, or until the chicken is cooked through.
• While the soup is cooking, prepare the salsa salad. To make the dressing, in a small mixing bowl combine the juice of 1 lime, the mustard, and a little salt and pepper. In a slow steady stream whisk in the remaining 3 tablespoons of EVOO. Reserve the dressing.
• Cut all around the circumference of the avocados, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves, chop it into bite-size pieces, and transfer it to a salad bowl. Cut the grape tomatoes in half and add them to the avocados along with the cilantro, chopped romaine lettuce, and chopped red onion. Pour the dressing over the salad and toss it to coat and combine.
• If the soup becomes too thick, adjust it by adding a little more stock, and if it is too thin, let it continue to cook and reduce until it is to your liking. Taste and check for seasoning, adjust with a little salt and pepper, and if you want more heat, you have that hot sauce on hand, so use it. Add the parsley and serve the soup with the salsa salad alongside. Garnish each bowl of soup with a chip or two.

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Steps:

• For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
• For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
• For the corn salsa: Preheat the grill to medium-high heat.
• Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
• For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
• For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
• Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
• Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
• To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA

Steps:

• If using fresh ears of corn, rinse in cold water, then cut off kernels into a shallow pan. You should have about 2 c. of kernels. In a large non-stick skillet, heat the oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3-4 minutes or until mixture is cooked through. Remove from heat and cool slightly. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle peppers in adobo sauce and salt into mixture. Transfer to a large bowl. Cover and chill for at least 1 hour or up to 24 hours. Serve with chips.

CHIPOTLE TURKEY CUTLETS WITH CHARRED CORN SALSA

Steps:

• Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.
• Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with 1 tablespoon oil and remaining turkey.
• Add 2 tablespoons oil to drippings in skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

CORN SALSA JUST LIKE CHIPOTLE'S

Steps:

• In a large bowl, combine all ingredient and mix well.
• Adjust salt and pepper, lime and jalapenos to your desired taste.

SLOW-COOKER CHIPOTLE CHICKEN TACO BOWLS WITH CORN-JALAPEñO SALSA

Steps:

• Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle seasoning mix over chicken. Add canned tomatoes, yellow onions and garlic to slow cooker. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender. Transfer chicken to cutting board; shred with two forks. Return to slow cooker, and stir.
• Meanwhile, in medium bowl, stir together Salsa ingredients.
• Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift chicken out of cooking liquid; divide chicken and salsa among tortillas bowls. Sprinkle Cotija cheese on top.

CITRUS CHIPOTLE GLAZED SHRIMP W/ ZESTY CORN SALSA

Steps:

• Heat enough charcoal in grill to create a two level fire. Combine first 10 ingredients, reserve 1/4 cup. To the remaining 1/4 cup, add 1 Tbl honey Place the shrimp in a plastic bag with reserved 1/4 cup marinade and allow to sit for 20 minutes. While shrimp marinates, place corn and bell pepper skin side down over cooler side of grill. Turn corn every two minutes until lightly charred on all sides. Turn pepper after 3-4 mintes and cook for another 3 minutes. Remove corn, cut kernals with chefs knife by standing ear on its end. Remove pepper and dice into 1/4 inch squares. Combine pepper with corn and all other salsa ingredients. Remove shrimp form marinade, skewer shrimp and place over hot side of grill. Baste shrimp with honey mixture turn over, baste again and cook 2 minutes. Baste shrimp and turn, baste again and cook for another minute. Remove shrimp. Plate by placing a couple of spoonfuls of salsa in the middle of the plate with the shrimp removed from skewers and placed on top.

CHIPOTLE SHRIMP WITH TOMATO, CORN SALSA

Steps:

• Melt 2T butter and sauté onion medium heat 2-3 minutes. Add corn, pepper, tomatoes and lime juice. Cook 5 minutes until tomatoes soften. Transfer to bowl. Melt 2T butter, cook garlic 30 seconds, then add shrimp, lime zest and chipotle powder. Cook 3 minutes until shrimp starts to turn pink. Add tomato mixture to pan and cook for a few minutes. Stir in cilantro and serve.

SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC

Steps:

• Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
• Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
• Toss together corn, tomato, and onion and season with salt.
• Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.

CHIPOTLE'S SPICY CORN SALSA

Steps:

• Heat barbecue grill. Roast corn and chilies on the grill; let cool.
• Cut corn off the cob.
• Dice poblano chilies.
• Combine ingredients in a bowl; stir to incorporate.

CHIPOTLE BAVETTE STEAK WITH LIME CORN AND CHUNKY SALSA

Steps:

• Mix together the ingredients for the marinade. Put the steaks in a sealable plastic bag, add the marinade, massage well and chill overnight.
• The next day, take the steak out of the fridge to come to room temperature. Meanwhile, stir the coriander into the soured cream, season and set aside. To make the salsa, combine the ingredients, then season with a little salt. For the lime corn, mash the butter with lime zest and seasoning, then chill. Bring a pan of water to the boil and drop in the corn. Simmer for 5-8 mins until tender.
• Heat a griddle pan until hot. Wipe the marinade from the steaks, then rub both sides with a drizzle of oil and some seasoning. Cook for 3-4 mins (depending on their thickness) on each side for medium rare, then allow to rest. See below left for griddling tips.
• While the meat is resting, wipe out the griddle pan, add the corn and cook over a medium heat for 5 mins or until nicely charred. Top each cob with a knob of the lime butter. Slice the steaks across the grain and serve with the corn, salsa and coriander soured cream.

CORN SALSA (LIKE CHIPOTLE'S)

Steps:

• Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.

COPYCAT CHIPOTLE CORN SALSA RECIPE - (4.2/5)

Steps:

• Cook corn according to package in microwave or over stove top. Drain any excess water from corn. In medium size bowl, combine corn, red onion, cilantro, jalapeños, lime juice and salt. Stir to combine all ingredients