Chipotle-Style Corn Salsa

This version uses high-quality whole foods instead of industrial seed oils and refined sugars for a fresher, authentic flavor.

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Ingredients

  • 2 cups organic sweet corn kernels (removed from the cob)
  • 1 large organic poblano pepper (roasted, peeled, and diced, about 1/2 cup)
  • 2 tbsp organic finely diced jalapeño pepper (about 1 pepper, seeded)
  • 1/4 cup organic finely diced red onion
  • 1/4 cup organic chopped fresh cilantro
  • 1 tbsp avocado oil
  • Juice of 1 large organic lime
  • 1 tsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp ground cumin

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Char the poblano pepper over an open flame or under a broiler until blackened, steam in a covered bowl for 10 minutes, then peel, seed, and dice.
  2. Finely dice the jalapeño and red onion into uniform small pieces.
  3. In a large mixing bowl, combine the corn kernels, roasted poblano, jalapeño, red onion, and chopped cilantro.
  4. Drizzle the avocado oil and fresh lime juice over the mixture.
  5. Add raw honey, sea salt, and ground cumin to the bowl.
  6. Toss all ingredients thoroughly until evenly coated.
  7. Serve immediately or refrigerate for 20 minutes to allow the flavors to meld.

FAQ

Can I substitute raw honey for agave syrup?

While you could, using honey maintains this dish's clean-eating standards by ensuring a minimally processed sweetener.

Is it necessary to seed the jalapeño peppers?

Seeding the jalapeños reduces heat and makes them easier to handle, which can be beneficial if you prefer a milder salsa.

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