Roasted Chili Corn Salsa

5 from 1 vote

If you love a sweet and savory combination with medium heat, you are in for a treat! This is a copycat of the famous Chipotle recipe, but it tastes even better.

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: Mexican American

Servings:

Calories: 68kcal

Author: Julie Maestre

Ingredients

16 oz frozen white corn thawed and rinsed under hot water
1 poblano pepper roasted and diced
1 jalapeno pepper finely diced, discard seeds if you don't like it spicy!
¼ cup fresh cilantro chopped
1 lemon
1 lime
½ red onion diced
salt to taste
tortilla chips, optional

Instructions

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. *Check the notes down below*
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!

Notes

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.

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