Indulge in the irresistible flavors of smoky Roasted Chili-Corn Salsa, where the roasted corn, fiery jalapeño, and mild poblano peppers blend harmoniously with zesty lime and lemon juice, creating a mouthwatering taste that will leave you craving more with every bite.
Why you will love this Roasted Chili-corn Salsa
This vibrant corn salsa, bursting with fresh ingredients like red onion and cilantro, promises to elevate your snacking experiences to new heights, making it an irresistible addition to any meal or gathering. Let’s do this!
This salsa will help you break away from traditional tomato-based salsas for a little variety and crunchy fresh corn texture and spice.
Ingredients for Roasted Chili-Corn Salsa
- Corn – fresh corn off the cob, canned, or frozen thawed
- Poblano pepper – roasted per instructions below The distinctive flavor characteristic of roast poblano pepper is its rich, smoky taste.
- Jalapeño pepper – seeded and chopped
- Red onion – chopped
- Cilantro – fresh, chopped
- Fresh Lemon and Lime Juice – these two citruses are always the magical undercover heroes that make flavor pop!
- Salt and Pepper of course!
That’s it! Seven simple ingredients and 20 short minutes of your time. Indulge in this delightfully simple salsa amidst the vibrant flavors of your favorite Mexican or Tex-Mex culinary dishes. Serve and Enjoy on tacos, in bowls, on salads, with chips, or as a side to Chicken Enchiladas.
How to Make Roasted Chili-Corn Salsa
- Once the roasted poblano pepper has steamed and cooled, peel off the waxy skin. Remove the seeds and chop the pepper. Seed and chop the jalapeño, onion, and cilantro.
- Set out a large mixing bowl. Add the thawed corn kernels, chopped poblano, jalapeño, onion, and cilantro. Mix in the lime and lemon juice. Salt and pepper generously.
- Taste, then add additional salt and pepper if needed.
How to Roast Poblano Chili Peppers
Don’t be intimidated, this step is very easy, here are two simple methods:
On a Gas Range or Grill Method: Hold the poblano pepper over the open flame with tongs. Rotate and blister the pepper on all sides, until it is mostly black. On a range I like to add a stainless cooling rack to set my peppers on when I have more than one to roast.
Oven or Air Fryer Method: If you don’t have a gas range or grill, turn the oven on broil, and blister the pepper under the broiler. Broil for just a few minutes, rotating on all sides as needed. So be sure to stand close by, this process happens quickly. An air fryer is my favorite over-the-oven method.
The Final Step is Sweating the Pepper/s: Once the poblano is roasted and black, place it in a zip bag and seal it while it is still hot. Allow the pepper to steam for 15 minutes. Remove and peel off the skin. Voila!
Variations, Additions:
One thing I love about fresh salsas is that it’s so easy to jazz them up with add-in ingredients if you want to make it more hearty or add variety. Here are a few add-in ideas:
- Avocado, right before serving
- bell peppers, chopped into small bite-size pieces
- black beans
- chopped vine tomatoes like compari, or halved cherry tomatoes
Tips to Make Your Salsa More or Less Spicy:
This salsa is designed to be a non-spicy snacking salsa, but if you want to adjust the heat level a bit, below are a few ideas.
- Extra Mild - omit the jalapeño pepper
- Medium Low – 1 jalapeño without seeds
- Medium – one jalapeño with seeds
- Spicier - add a second jalapeño and leave the seeds in both.
How Long Will My Salsa Last?
Five days! This is a great recipe to make ahead because this roasted chili-corn salsa gets better as it sits and begins to meld the flavors together. Keep it in a sealed container in the refrigerator.
Equipment
- Corn Cutter Peeler or a Corn Stripper
- Medium Bowl
- Knives for chopping
- Cutting board
- Lemon and Lime Citrus Juicers
Roasted Chili-Corn Salsa
Ingredients
- 16 oz corn fresh corn off the cob, canned, or frozen thawed
- 1 large poblano pepper
- 1 jalapeño pepper
- ½ c red onion chopped
- ¼ c cilantro chopped
- 2 tbs fresh lime juice whole lime
- 1 tbs fresh lemon juice half lemon
- Salt and pepper
Instructions
- Roast the Poblano Pepper: If you have a gas range, hold the poblano pepper over the open flame with tongs. Rotate and blister the pepper on all sides, until it is mostly black. You can also do this on the grill. If you don’t have a gas range or grill, turn the oven on broil, and blister the pepper under the broiler, rotating to all sides as needed.
- Once the poblano is roasted and black, place it in a zip bag and seal. Allow the pepper to steam for 15 minutes. Then peel off the waxy skin. Remove the seeds and chop the pepper.
- Seed and chop the jalapeño, onion, and cilantro.
- Set out a large mixing bowl. Add the thawed corn, chopped poblano, jalapeño, onion, and cilantro. Mix in the lime and lemon juice. Salt and pepper generously. Taste, then add additional salt and pepper if needed.
Notes
- Avocado, right before serving
- bell peppers, chopped into small bite-size pieces
- black beans
- chopped vine tomatoes like compare, or halved cherry tomatoes
Nutrition
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