Copycat Recipe - Chipotle Grill - Roasted Chili Corn Salsa?

Roasted corn, blended with roasted poblano peppers, jalapeno peppers, red onions and freshly chopped cilantro.

OR

Roasted Corn Salsa

Recipe from: Gourmet, Sep 2000

3 cups fresh corn, about 3 ears

4 scallions, white and green parts thinly sliced separately

2 tablespoons unsalted butter

2 garlic cloves, minced

1 ½ teaspoons kosher salt

1 ½ teaspoons ground cumin

1 teaspoon chili powder

½ teaspoon black pepper

2 plum tomatoes, finely diced

1 to 2 fresh jalapeño chiles, finely diced, including seeds

Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Cook white part of scallions in butter with garlic, 1 teaspoon salt, ½ teaspoon each cumin and chili powder, and ¼ teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.

Serving Suggestion:

2 pound trimmed boneless sirloin steak, about 1 ½ inches thick

¼ cup finely chopped fresh cilantro

lime wedges

Combine remaining ½ teaspoon salt, 1 teaspoon cumin, ½ teaspoon chili powder, and ¼ teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.

While steak is standing, reheat roasted corn salsa mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.

OR

2 tablespoons olive oil

3 tablespoons butter

1/2 cup onions -- chopped

1 tablespoon minced garlic

2 1/2 cups water

2 teaspoons cumin

1/2 teaspoon chili powder

1/4 cup flour

1 can corn -- roasted

1/4 cup red bell pepper -- roasted

1/4 cup green bell pepper -- roasted

1/4 cup white wine

salt & pepper -- (to taste)

cayenne or red pepper -- (to taste)

Drain 1 can whole kernel corn and save the liquid. Coat the bottom of a small pan with olive oil (about 1 tablespoon). Pour the drained corn into the pan. Place in the oven and use broiler to roast the corn. Watch for the corn to brown. Stir occasionally. Remove and set aside when finished. Fresh corn on the cob (3 to 4 ears) may be used also. Leave the shucks on the corn and place in a 400 degree oven and bake for about 40 minutes. Remove from the oven and let cool. Remove the shucks and silk from the corn. Use a knife and cut kernels from the cobs. Set aside. In a large skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. When oil and butter are hot add the onions and garlic. Continue to cook until onions are well cooked. Add 1 cup of water and the liquid from the corn. Add the cumin and chili powder. Add the cayenne or red pepper if desired. Add the corn. Mix 1/4 cup of flour in 1/2 cup water. Add this mixture and mix well. Remove pan from burner and add the wine. After the wine is added return pan to burner. Add the roasted red and green bell peppers. Add the remaining 1 cup of water and cook until thickened.

Roasted Chili Corn Salsa

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RE:

Copycat Recipe - Chipotle Grill - Roasted Chili Corn Salsa?

Does anyone have the roasted chili corn salsa recipe from the restaurant Chipotle? It is similiar to the one from Qdoba so either might work but would definitely prefer Chipotle.

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