Easy Copycat Chipotle Corn Salsa

• 2 bags Frozen Corn, 14 ounce bags
• 1 Large Poblano Pepper
• 1 Small Red Onion, diced
• 2 Jalapeños, sliced, seeds removed, and diced
• ½ Cup Cilantro, finely chopped
• 1 Lemon, juiced
• 1 Lime, juiced
• 2 Teaspoons Cumin
• 1 Teaspoon Sea Salt

Instructions

1. 1

   Start by preparing your frozen corn according to the instructions on the package (either boil the corn in water or warm it in the microwave, depending on what the package instructs). Then, let the corn cool while you prepare the rest of the ingredients.

2. 2

   Next, roast your poblano pepper by placing it on an open flame on your stovetop, using tongs to rotate the pepper above the flame. It should take approximately 3-4 minutes for the pepper to blacken.

3. 3

   Once the skin of the pepper has blackened, add the pepper to a bowl and cover it to rest for 10 minutes.

4. 4

   Then, remove the pepper from the bowl, carefully peeling off the blackened skin, removing the seeds, and chopping the pepper into small pieces.

5. 5

   Add your chopped pepper to a bowl, alongside the corn and the rest of the ingredients and toss to combine.

6. 6

   Serve with your favorite tortilla chips, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.