Roasted Chili Corn Salsa

If you love a sweet and savory combination with medium heat, you have to make this roasted chili corn salsa! This is a copycat of the famous Chipotle recipe, but it tastes even better.

You can enjoy it as a dip with tortilla chips, as a topping for tacos or burritos, or even as a side dish for grilled meats like churrasco!

INGREDIENTS YOU’LL NEED

• Corn – I highly recommend using frozen white corn. It’s what the restaurant chipotle uses and I’m almost certain your grocery store carries it. Just make sure to thaw completely and run it under hot water for a minute or two.
• Cilantro – Use fresh cilantro for best results.
• Lemon and Lime – You’ll need both for maximum flavor!
• Poblano Pepper – A must! Do not omit it.
• Jalapeno Pepper – Feel free to discard the seeds and membrane if you don’t like it spicy. I included a few seeds.
• Red Onion – If you don’t have a red onion on hand, use whatever onion you have.
• Tortilla Chips – Completely optional but I love to serve this roasted chili corn salsa with good quality crunchy tortillas.

HOW TO MAKE STEP-BY-STEP

Begin by roasting the poblano pepper. To roast the poblano pepper, you can use either a stovetop or an oven. Here’s how to do it on a stovetop:

• Turn on the stovetop to medium-high heat and place the poblano pepper directly on the flame.
• Use tongs to turn the peppers occasionally, so all sides get charred.
• Once the skin is blistered and charred on all sides, remove the peppers from the flame and place them in a bowl covered with plastic wrap or a lid.
• Let the peppers steam for about 10 minutes to make peeling the skin off easier.

If you prefer to roast the poblano peppers in the oven, follow these steps:

• Preheat the oven to 400°F (200°C).
• Place the peppers on a baking sheet and roast them for about 20-25 minutes or until the skin is charred.
• Remove the peppers from the oven and place them in a bowl covered with plastic wrap or a lid.
• Let the peppers steam for about 10 minutes to make peeling the skin off easier.

FINAL STEPS…

1. Once the poblano peppers have cooled, peel off the skin, remove the stem and seeds, and finely dice it.
2. Thaw the frozen white corn and rinse under hot water for a few seconds. Pat dry it with a paper towel to remove any excess water and then add it to a large bowl. 
3. Add the diced jalapeno, diced poblano peppers, cilantro, lemon juice, lime juice, and red onions to the corn. Season with salt and mix until well combined. 
4. Season generously with salt and enjoy!

STORAGE

Have any leftovers? Place them in an air-tight container and refrigerate for up to 3 days.

MORE RECIPES YOU MIGHT ENJOY…

• Cajun Fried Corn
• Chipotle Chicken
• Hot Cheesy Corn Dip
• Guacamole

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!