Cilantro Corn Salsa

What’s your go-to order at Chipotle? Personally—and unsurprisingly—I am a fiend for their fajita-style veggies. But my favorite ingredient to throw into my burrito bowl is the corn salsa. So, I set out to recreate my own version. I gotta say it was a huge success.

Poblano peppers are subtly spicy, and well balanced with the sweetness of yellow corn and the acidity of the lime juice. Cilantro can be a tough one for folks. I’d recommend you give it a try on this dish even if you aren’t a super-fan. There is so much going on, that the flavor doesn’t stand-out on its own, but is noticeably missing if you decide to leave it out.

So, next time you need to spice up your burrito bowl, give this a shot!

Cilantro Corn Salsa


2 cans of corn, drained

1/4 white onion, diced

1/2 cup cilantro, chopped

juice of 2 limes + 1 lemon

1 poblano pepper


1) Broil a whole poblano pepper lightly coated in oil for 5 minutes each side. Watch carefully.

2) Remove poblano pepper and place in a brown bag. Roll down to seal in heat. Allow to sit for 15 minutes.

3) Remove poblano pepper and remove skin. Be careful as it will be hot. Remove stem, seeds, and flesh on the inside. Chop into a small dice.

4) All all remaining ingredients together. Toss to combine. Store in the refrigerator for up to 6 days.