Roasted Chili Corn Salsa
Posted: 04/18/24
Updated: 04/19/24
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Roasted chili corn salsa is a homemade take on a popular restaurant side dish. With sweet corn, red onion, roasted peppers, and bright lime juice, this zesty, refreshing salsa goes great with burrito bowls, tacos, or a helping of tortilla chips.
🌽 What Makes This Recipe So Good
- If you love the roasted chili corn salsa from Chipotle, then you’re in luck! This homemade copycat is every bit as good as the real deal! You could even pair it with this Chipotle sofritas copycat for a whole Chipotle-at-home dinner.
- Roasted chili corn salsa is a little sweet, a little zesty, and a lot of delicious. Don’t worry if you don’t like heat – this one is actually pretty mild.
- You can serve this as a salsa with tortilla chips, on top of nachos, wrapped up in a burrito, as a side with carne asada, or mixed into a Southwestern salad. It adds so much flavor and texture to any dish!
👩🏼🍳 Chef’s Tips
- I highly recommend letting the salsa sit for at least 30 minutes before serving. The flavors develop as it sits, making it even more delicious.
- You can use thawed, uncooked frozen corn, like we did here, or you can cook it first if you like! Just follow the instructions on the package, then let the corn cool completely before using it in your roasted chili corn salsa. You can also roast it first for a slightly different flavor. Just toss the thawed kernels in a little neutral oil and bake them at 375° Fahrenheit for 20-25 minutes.
- The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.
🥦 Other Delicious Sides You’ll Enjoy
- Broccoli Cornbread
- Roasted Grape Tomatoes
- Air Fryer Frozen Brussels Sprouts
- Cherry Tomato Salad
- Smoked Baked Beans
- Air Fryer Smashed Potatoes
- Cucumber Salsa
- Grilled Brussels Sprouts
- Corn Souffle
- Mexican Street Corn Salad
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Roasted Chili Corn Salsa
This roasted chili corn salsa blends sweet corn, red onion, roasted peppers, and bright lime juice into a refreshing app or side.
servings
Ingredients
- 1 large poblano pepper approximately 4 ounces
- 2 tablespoons lime juice
- 2-3 tablespoons finely chopped jalapeño pepper
- ⅓ cup finely chopped cilantro
- ½ cup chopped red onion
- 10 ounces frozen whole corn kernels defrosted
- ¼ teaspoon cumin
- 1 teaspoon salt more or less to taste
Instructions
To Roast the Poblano
- Position oven rack approximately 10 inches below heating element. Preheat broiler to HIGH. Once broiler is preheated, carefully place 1 large poblano pepper directly onto oven rack.
- Broil poblano pepper until skin is blackened but has not turned white. Carefully turn pepper over and broil other side until blackened.
- Once both sides of poblano pepper are charred, carefully remove pepper from oven and place on cutting board. Cover poblano pepper with overturned bowl.
- Let pepper rest, covered and undisturbed, 10 minutes. After 10 minutes, remove bowl and let pepper cool.
- Using paper towels, carefully peel away pepper skin and discard. Remove stem and seeds and discard. Chop remaining pepper, then transfer chopped pepper to large mixing bowl.
For the Roasted Chili Corn Salsa
- Add 2 tablespoons lime juice, 2-3 tablespoons finely chopped jalapeño pepper, ⅓ cup finely chopped cilantro, ½ cup chopped red onion, 10 ounces frozen whole corn kernels, ¼ teaspoon cumin, and 1 teaspoon salt to bowl with chopped poblano.
- Stir ingredients together until well incorporated. Taste salsa and adjust ingredients as needed.
- When satisfied with flavor, serve salsa immediately, or cover and refrigerate until ready to serve.
Notes
- Jalapeño: For more heat, leave the seeds in the jalapeño and use them in your salsa. For a milder heat, remove the seeds before chopping the jalapeño.
Nutrition Information
Serving: 1 serving | Calories: 87kcal | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Total Carbs: 19g | Fiber: 3g | Sugar: 5g | Net Carbs: 16g | Vitamin C: 40mg | Sodium: 585mg | Potassium: 270mg | Calcium: 14mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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