Chipotle fans, raise your hands if you wait in long lines for Chipotle’s made-to-order salads and burritos. That’s what I thought. Good for you! I don’t think you’re alone on that one. Steve Ells, the founder of Chipotle, came up with all of his recipes himself. and of course he keeps the original recipes locked up nice and safely. So that’s why Food Network Magazine came up with this copycat recipe. Now you can enjoy it at home with chips or on a burrito!
Ingredients (for 4 servings)
- 1/2 small poblano chile pepper, seeded
- 3 tsp. extra-virgin olive oil
- Kosher salt
- 1 c. fresh corn kernels (from 2 ears) or 1 c. frozen corn, thawed
- 1 small jalapeno pepper, seeded and chopped
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. chopped red onion
- 2 Tbsp. fresh lime juice
- 1/2 tsp. sugar
Directions
- Preheat a grill to medium high. Brush the poblano with 1 tsp. olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- Bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. (This step to be used only if using fresh corn.)
- Mix the corn (if using frozen, and it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons of olive oil, the lime juice, sugar, and 1/2 tsp. salt.
Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.
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