This Chipotle corn salsa copycat recipe perfectly uses frozen or fresh corn and is great served over burrito bowls or simply with tortilla chips.
Using jalapeño peppers with the seeds removed is the perfect level of heat and is also customizable. This roasted chili corn salsa is also naturally gluten-free and vegan!
Using tongs, char the green bell pepper or poblano pepper over a gas stove top over medium or high heat.
Once blackened, set in a mixing bowl and cover with plastic wrap. Allow to cool. Dice the jalapeno pepper, onion and cilantro.
Add frozen corn kernels to a pot of boiling water. Cook for 3-5 minutes, then drain and cool.
Once the bell pepper/poblano pepper has cooled, remove the charred skin and seeds.
Use a sharp knife to dice the pepper finely.