Every time that we go to the States, one of our first stops is always at Chipotle, the ubiquitous and much-loved burrito chain. My order is almost always the same - a burrito bowl (minus the tortilla) with the delicious cilantro-lime rice, black beans, grilled veggies, guacamole, cheese or sour cream (never both, so I feel less guilty), some of the tomatillo-red chile salsa and the delicious corn salsa. Not light or healthy by any means, but always always good and just what I need to feel back at home in the USA!
I got super excited last year with rumors that Chipotle was opening a branch in Paris. Unfortunately that didn't happen before we left, though an imitator by the name of Cactus did try (and fail, in my opinion...their version of Chipotle fare was totally Frenchied up and not anywhere close to the real thing). Luckily here in Thailand, there are lots of places that do up decent Tex-Mex or Mexican fare including giant burritos. But nothing quite beats the real thing, so I try to do Chipotle-style burritos or burrito bowls at home sometimes, with all the good stuff inside. This corn salsa is particularly on point I would say, though I use canned corn to make it quick and easy (you can roast or grill fresh corn on the cob and shuck off the kernels for a more authentic taste, of course). In the absence of jalapeño peppers, I use the Thai green prik chee fah or spur chillies, which are not very spicy but tasty nonetheless.
Nothing could be easier! Try this recipe whenever you have the craving for a tasy corn salsa à la Chipotle but you can't make it there. Perfect with some tortilla chips and a cold Mexican beer on the side!
SPEEDY CORN SALSA A LA CHIPOTLE
Makes 2 cups
1 can (10 ounces or 285 grams) corn, drained or 1 1/4 cups fresh or frozen (defrosted) corn kernels
1/4 of a sweet white onion, chopped
1 jalapeno or spur chile, chopped
Juice of one lime
1/2 cup chopped cilantro
Salt, to taste
1. Mix everything together in a medium bowl. Enjoy!