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!
– white corn
– poblano pepper
– jalapeno pepper
– fresh cilantro
– red onion
– tortilla chips
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.
Roast the poblano pepper in the oven or on your stovetop. *Swipe up to see the notes*
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. Serve immediately and enjoy!
Tips and Recipe Variations
- To roast the poblano pepper, you can use either a stovetop or an oven.
- Let the peppers steam for about 10 minutes to make peeling the skin off easier.
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