Chipotle Corn Salsa Recipes

Steps:

• Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

Steps:

• Heat barbecue grill. Roast corn and chilies on the grill; let cool.
• Cut corn off the cob.
• Dice poblano chilies.
• Combine ingredients in a bowl; stir to incorporate.

Steps:

• In a large bowl, combine all ingredient and mix well.
• Adjust salt and pepper, lime and jalapenos to your desired taste.

Steps:

• Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
• If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
• Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Steps:

• Mix chile powder, oregano, garlic powder, allspice, and 2 tsp. kosher salt in a small bowl. Rub spice mixture all over pork steaks. Let sit at room temperature at least 15 minutes.
• Prepare a grill for medium heat; oil grate. Grill pork and corn, turning occasionally, until pork is deeply charred and an instant-read thermometer inserted into the thickest part registers 145°F for medium, and the corn is lightly charred all over, 7-9 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Let corn cool slightly. Slice kernels off cobs into a large bowl. Add onion, season with 3/4 tsp. kosher salt, and stir to combine. Stir in cilantro, cheese, pumpkin seeds, and lime juice; taste salsa and season with more kosher salt if needed.
• Transfer pork to a platter. Drizzle any accumulated juices left on cutting board over; sprinkle with sea salt. Top with corn salsa and serve with lime wedges alongside.
• Do Ahead: Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 15 minutes before grilling.