Chipotle Corn Sauce Recipe (Mimicry)

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Complete your Chipotle menu at home with my copycats for their chicken, coriander and lime rice, guacamole, and more, all tasted and perhaps even better than the real ones. Or, find 4 ways to make corn on the cob (boiled, broiled, microwave, instant pot) and put it to use in my favorite creamy corn chowder or Mexican corn salad, guaranteed to become your friend's best friend. barbecue.

One of the best things on the Chipotle menu. The toasted chili corn sauce is sweet, a little spicy and surprising throughout. Load it into tacos, stack it in grain bowls and burrito bowls, or sprinkle on salads. It also adds a bit of shrinkage, which is especially nice.

It blends seamlessly, and because it's dairy-free and mayonnaise-free, it's great for backyard barbecues. BTW, corn chips are a must with this recipe! They collect the sauce perfectly, without dripping.

What's in the chipotle corn sauce?

Corn. Choose your fighter: fresh or frozen.Red onion.Poblano peppers. These should be very close to the jalapeƱo peppers in the produce section. They are larger, dark green in color, somewhat curly and shiny.Chili Peppers. Not all jalapeƱo peppers are equally spicy, so you can use more or less depending on your tolerance.Lemon juice.Lime juiceCorianderSalt and pepper.Tortilla chips. Not the sauce, technically. But you will definitely need them later.

What type of corn does Chipotle use for its corn sauce?

According to the good commenters on my blog and even some friends who have worked there and know some of the secrets, Chipotle uses frozen corn for their corn sauce. It makes sense, because frozen corn is easier, no peeling required.

But if you have fresh corn on hand, or if you've made fresh corn sauce in the past, keep going! I have all the information you need below.

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Corn Conversions for Fresh vs. Frozen:

How much corn is there in an ear, anyway? I solved it so you don't have to. Just keep peeling.

  • 1 medium ear of corn (approximately 6.5 "to 7.5" long) = approximately 3/4 cup kernels
  • 1 bag (1 pound) frozen corn = about 3 cups
  • 1 bag (12 ounces) frozen corn = about 2 cups

How to make chipotle corn sauce with fresh corn:

To use fresh corn kernels, simply cut the cob:

  1. Bring a large pot of water and 1 tablespoon of salt to a boil over high heat.
  2. Add 4 cups of beans (6-ear) and boil for 3 minutes.
  3. Drain well and cool on a rimmed baking sheet, then transfer to a large bowl.

To cook whole ears of corn:

  1. Bring a large pot of water and 1 tablespoon of salt to a boil over high heat.
  2. Add 6 ears of corn and boil for 3 to 5 minutes.
  3. Dip the ears in a large bowl of ice water.
  4. When the corn is cold enough to handle, cut it off the cob and transfer to a large bowl.

How to grill poblano peppers

While the Chipotle corn is not roasted, the poblano peppers are. This deep, shiny dark green pepper has a tough outer skin that makes eating raw difficult. Grilling them makes the skin easy to remove, leaving tender meat behind.

Poblano peppers are larger than jalapeƱos, and are generally much less spicy … think about medium to low heat. And here are some curiosities: the dried and smoked poblano peppers are called CHIPOTLE peppers. So now you know!

Back to the recipe. You can see my full post on roasting peppers and chilies here, but the quickest method is directly in or on an open flame of a gas stove or grill.

  1. Turn on the flame of a gas stove to HIGH. Using tongs, place the chilies directly on or over the flame until the skin is charred and blistered but not white as ash, turning occasionally, 2-3 minutes. Or, grill on a very charcoal or gas grill for 3-5 minutes.
  2. Transfer to a bowl and cover tightly with plastic wrap, so the hot peppers can vaporize a bit. Let stand until the skin begins to loosen and the peppers are cool enough to handle, about 10 minutes. Waiting is the most difficult part.
  3. Wearing gloves or using a clean kitchen towel, carefully scrub and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove them and discard them for the sauce.

Make corn sauce like Chipotle:

Cook frozen corn according to package directions. That usually means using a large pot of boiling salted water for a couple of minutes. Spread the hot corn on a baking sheet to cool while preparing the other vegetables.

Once you have chopped the peppers and all the other ingredients in the sauce, everything else is pretty straightforward. This recipe closely mimics fresh Chipotle tomato sauce; If you have tomatoes on hand and more of everything else for this recipe, you can easily do both.

Simply mix the roasted poblano peppers, corn, red onion, cilantro, jalapeƱo peppers, and lemon and lime juice in a large bowl. Then season to taste with salt and pepper. Very easy.

If you've never eaten corn chipotle sauce, consider it your "medium" hot sauce (fresh tomato sauce is "soft"). Although there are hints of spices from poblano peppers and jalapeƱos, the lovely sweetness of corn is the predominant flavor.

A sweet sauce over medium heat, the recipe for the copycat Chipotle Corn Sauce is made from roasted poblano peppers, jalapeƱos, red onion, citrus juice, and plenty of corn. Use frozen corn like Chipotle does, or follow my easy tutorial for fresh corn. Cuisine: Mexican Preparation time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 10 servings (1/2 cup each) Calories: 71kcal

For the roasted poblano peppers:

  • 1 large poblano pepper

For the sauce

  • 24 ounces frozen corn (see recipe notes to replace fresh corn)
  • 1/2 cup finely chopped red onion
  • 2 jalapeƱo peppers, stemmed, seeded, and finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of fresh lime juice
  • Salt
  • Tortilla chips to serve

To grill the poblano peppers on the stove (click here for more methods):

  • Turn on the flame of a gas stove to HIGH. Using tongs, place the peppers directly over or over the flame until the skin is charred and blistered but not ash-white, turning occasionally, 2-3 minutes. Or, grill on a very charcoal or gas grill for 3-5 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin begins to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully scrub and discard the blackened skin. Lay the pepper flat and long. Cut the stem, remove the seeds and membranes, and finely chop.

To make the sauce:

  • Cook corn according to package directions. Spread on a baking sheet to cool.
  • In a large bowl, add chilled corn, red onion, jalapeƱo peppers, poblano pepper, coriander, lemon juice, and lime juice. Season to taste with salt. Serve with tortilla chips.

Recipe Notes

To replace fresh corn kernels:

  1. Bring a large pot of water and 1 tablespoon of salt to a boil over high heat.
  2. Add 4 cups of beans (6-ear) and boil for 3 minutes.
  3. Drain well and cool on a rimmed baking sheet, then transfer to a large bowl.

To replace fresh corn cobs:

  1. Bring a large pot of water and 1 tablespoon of salt to a boil over high heat.
  2. Add 6 ears of corn and boil for 3 to 5 minutes.
  3. Dip the ears in a large bowl of ice water.
  4. When the corn is cold enough to handle, cut it off the cob and transfer to a large bowl.

Adapted from ChipotleFan.

Nutrition

Calories :: 71kcal

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