Pioneer Woman Chipotle Corn Salsa

Pioneer Woman chipotle corn salsa turns fresh white corn, charred poblano and jalapeño into a bright, crunchy copycat corn salsa in 25 minutes. This easy no-bake summer appetizer fits cookouts, game day and Fourth of July parties, since it comes together with just one pot.

Char the poblano until the skin is black all over, then let it steam under plastic wrap for 10 minutes. Skip that rest and the skin clings to the flesh, so you end up with a bitter, patchy salsa.

Boiling the corn for just 3 minutes keeps the kernels crisp and sweet instead of mushy, which is what you want in a fresh salsa. Combining two peppers, a smoky roasted poblano and a sharp raw jalapeño, gives you layers of heat that one pepper can't.

Pioneer Woman Chipotle Corn Salsa

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Course: AppetizerCuisine: American, MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

70

kcal

Crisp corn kernels, smoky poblano and sharp red onion get tossed in a bright lime and lemon dressing. Everything stays crunchy and juicy, so it scoops up neatly on a sturdy tortilla chip.

Ingredients

• 1 poblano pepper
  

• 4 ears fresh white corn, shucked
  

• 1 jalapeño, seeds removed and diced
  

• 1/2 c. chopped red onion
  

• 1/4 c. chopped fresh cilantro
  

• 3 tbsp. lime juice
  

• 2 tbsp. lemon juice
  

• 1/2 tsp. kosher salt, plus more for seasoning
  

• 1/2 tsp. ground black pepper
  

• Tortilla chips, for serving
  

Directions

• Char the poblano: Set a gas burner to high heat and place the poblano pepper directly over the flame. Rotate it with tongs 3 to 4 times for 8 to 10 minutes, until it is charred all over.
• Steam and peel: Move the pepper to a bowl, cover it with plastic wrap and let it rest for 10 minutes. Then rub off the charred skin with a paper towel, remove the stem and seeds, and chop the flesh into a medium bowl.
• Boil the corn: While the pepper rests, bring a large pot of generously salted water to a boil over high heat. Add the 4 shucked ears of corn and boil for 3 minutes.
• Cool and cut: Lift the corn out of the pot and let it cool to room temperature. Then slice the kernels off the cob and add them to the bowl with the poblano.
• Mix the salsa: Add the diced jalapeño, 1/2 cup red onion, 1/4 cup cilantro, 3 tablespoons lime juice and 2 tablespoons lemon juice. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, then mix well.
• Taste and serve: Taste the salsa and add a pinch more kosher salt if it needs it. Serve it with tortilla chips for scooping.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works well when fresh ears are out of season. Thaw it completely and pat it dry, so the extra water doesn't dilute the lime and lemon dressing.

How long does chipotle corn salsa keep in the fridge?

Store it in an airtight container in the fridge, where it will hold for about 3 days. The corn stays crisp, but the cilantro softens as it sits, so stir in a fresh handful before serving.

Can I make this salsa ahead of time?

You can char the poblano and cook the corn a day ahead and keep them in the fridge. Then toss everything together an hour or so before serving, because the flavors come together nicely but the cilantro stays brighter.

What if I don't have a gas stove to char the poblano?

Put the pepper under your oven broiler on a sheet pan and turn it every few minutes until the skin blackens. Then steam it under plastic wrap just like the stovetop version, so the skin slips off easily.

What's the most common mistake with corn salsa?

Overcooking the corn is the usual problem, since mushy kernels make the whole salsa watery. Stick to 3 minutes in boiling water, then cool it quickly so it keeps its snap.