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 Roasted Chili Corn Salsa 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!
Key Ingredients for Roasted Chili Corn Salsa
Corn – We’re using frozen corn here, and that’s what Chipotle uses, too. You can use fresh if you prefer, though. We used a mixture of white and yellow corn for variety, but you can use whichever you like or can find.
Poblano Pepper – This recipe gets the “roasted chili” part of its name right here. The roasted poblano pepper. Roasting the pepper under the broiler (or over an open flame on a gas stove) brings out its delicious smokey flavor which adds this amazing depth to the salsa. If poblanos aren’t your thing, you could use bell peppers instead.
- 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
- Cucumber Salsa
- Grilled Brussels Sprouts
- Corn Souffle
- Mexican Street Corn Salad
Roasted Chili Corn Salsa
- Small baking sheet
- Cutting board
- Sharp knife
- Large bowl
- 1 large poblano pepper
- 10 ounces frozen corn thawed
- 1 jalapeño seeds removed, finely chopped
- ⅓ cup chopped cilantro
- ½ of one red onion diced
- 2 tablespoons lime juice
- ¼ teaspoon cumin
- salt to taste
- pepper to taste
- Turn broiler on and set to high if it has multiple settings. Place poblano pepper on baking sheet and set under broiler. Broil pepper, turning every minute or so, until charred outside. Note: if you have a gas range, you can char the pepper over an open flame instead.
- Transfer charred pepper from baking sheet to cutting board. Remove charred skin (see Notes), stem, and seeds. Chop remaining pepper into fine pieces.
- In large bowl, thoroughly combine all ingredients, including chopped poblano pepper. Serve immediately, or cover and chill at least 30 minutes, then serve.
- Poblano Pepper: 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.