Roasted Chili-Corn Salsa
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.
Servings 8
Calories 66kcal
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
One thing I love about fresh salsa is that it’s so easy to jazz it 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 compare, or halved cherry tomatoes
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 30mg | Calcium: 8mg | Iron: 0.4mg