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Roasted Chili Corn Salsa

This vibrant, homemade Roasted Chili Corn Salsa is a delicious Chipotle copycat featuring smoky poblano peppers, sweet corn, and fresh herbs, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole Poblano Pepper Opt for a firm, deep green pepper. Add another for extra kick!
  • 3 cups Frozen Corn (defrosted) Let it sit at room temperature to defrost for about 30 minutes.
  • 1/2 cup Red Onion (diced) Soak in cold water for 10 minutes if sensitive to raw onions.
  • 2 whole Jalapeños (seeded and finely diced) Adjust to your spice preference; substitute with green bell peppers if desired.
  • 1/4 cup Chopped Cilantro (or Flat-Leaf Parsley) Adjust to taste if you're not a cilantro fan.
  • 1-2 whole Limes (juice of) Freshly squeezed lime juice is essential for flavor.
  • 1 teaspoon Kosher Salt Season to taste to enhance the flavors.

Method
 

Preparation
  1. Preheat the grill to high or 400°F.
  2. Place the poblano pepper directly over the heat. Turn the pepper every few minutes until the skin blisters and blackens on all sides – about 8-10 minutes.
  3. Immediately transfer the roasted poblano to a bowl and cover with plastic wrap for about 15 minutes to steam.
  4. While the poblano is steaming, dice the red onion and jalapeño, and chop the cilantro (or parsley).
  5. After 15 minutes, peel the skin off the poblano, remove the seeds and stem.
  6. Chop the roasted poblano and add it to a bowl with the corn, jalapeño, onion, and cilantro. Toss everything together.
  7. Squeeze in lime juice, sprinkle kosher salt, and mix again.
  8. Refrigerate for at least one hour before serving to enhance the flavors.

Notes

Store leftover salsa in an airtight container in the fridge for up to 3 days. The flavors will improve over time! Adjust spiciness with jalapeños and balance with sugar if too spicy.