Chipotle White Corn Salsa - Easy Copycat Recipe in Under 10 minutes!
Author: Linda Davis
Recipe type: Condiment
Cuisine: Californian
Prep time:
Total time:
Serves:: 12 Makes: 3¼ Cups
- 1 lb Birds Eye C&W; Petite White Corn, frozen, defrosted overnight in refrigerator
- ½ C Red onion, peeled, finely diced
- 2 T Poblano pepper, seeded, chopped very finely
- ¼ C Fresh cilantro, finely chopped
- 2 T Lemon Juice (about 1 lemon)
- 1 T Lime juice (about 1 lime)
- ½ t Kosher sea salt
- ¼ t Black pepper
- Defrost corn overnight by placing in the refrigerator, or, place in a medium bowl filled with water while making rest of recipe, then drain.
- Chop and squeeze the rest of the ingredients as indicated.
- Combine all the ingredients into a large bowl.
- Serve immediately or refrigerate until needed.
- Will keep for up to one week if tightly covered and refrigerated.
Recipe by My Sweet California Life at /chipotle-white-corn-salsa-easy-copycat-recipe-in-under-10-minutes/
3.5.3208