Roasted Corn and Hatch Chile Salsa

This salsa makes any Mexican dish you are making THAT much better. I formulated this recipe when I took on the challenge to replicate Chipotle’s entire menu. Their corn salsa is one of my favorite toppings and I wanted to be able to make it at home for when I crave those fresh flavors. After some research, and a lot of trial and error, I think this salsa recipe is pretty darn close to what chipotle serves at their restaurant. This roasted corn salsa is great on tacos, burrito bowls, quesadillas or simply with tortilla chips. Enjoy!
You will need:
2 stalks of corn
3-4 tbsp. red onion, finely diced
3-4 tbsp. chopped cilantro
diced jalapeno (add to your liking)
1 hatch chile (or poblano pepper)
1/2 lime juice
Roast your peeled stalks of corn in the oven on broil for 10 minutes, rotating constantly. You can also pan roast the corn until the corn turns a golden color. While the corn is cooling, char your hatch Chile on an open flame (or in the oven on broil). Make sure the Chile is charred and black. Then place it in a bag to steam. After about 5 minutes of steaming, remove the Chile from the bag and peel off the skin. Cut the kernels from the corn, dice the pepper and add the rest of your ingredients. Serve with chips or on your favorite Mexican dish!

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