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Cilantro Lime Corn Salsa

published Thursday, September 10, 2020

Servings: 6

This restaurant-inspired Cilantro Lime Corn Salsa is made with poblano peppers, jalapeno, lime, and red onions just like Chipotle. Serve as a side dish with your next Mexican meal or as an appetizer with tortilla chips.



Step 1

Prepare poblano peppers by removing seeds and slicing in 4-6 sections. Roast under broiler until blacken, remove from heat and chop.

Step 2

Cook 2 ears of corn in boiling water for 3 minutes, remove and slice corn.

Step 3

Place corn, poblano peppers, 1 Tbsp olive oil, jalapeno pepper, 1/4 cup cilantro, 1/4 cup red onion, 1/4 cup lime juice, 1 tsp sugar, and 1 tsp salt in bowl. Stir to combine and enjoy.

Step 4

Refrigerate leftovers for up to 5 days.

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