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Roasted Chili Corn Salsa

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: chipotle, chips and dip, roasted vegetables
Servings: 4
Calories: 81kcal
Author: Cheryl Malik


  • Broiler
  • Small baking sheet
  • Cutting board
  • Sharp knife
  • Large bowl


  • 1 large poblano pepper
  • 10 ounces frozen corn thawed
  • 1 jalapeño seeds removed, finely chopped
  • 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.
    Charred poblano pepper on a baking sheet
  • Transfer charred pepper from baking sheet to cutting board. Remove charred skin (see Notes), stem, and seeds. Chop remaining pepper into fine pieces.
    Chopped poblano pepper on a cutting board
  • In large bowl, thoroughly combine all ingredients, including chopped poblano pepper. Serve immediately, or cover and chill at least 30 minutes, then serve.
    Corn salsa ingredients in large glass bowl


  • 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. 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. 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 4. Result will be the weight of one serving.


Serving: 1serving out of 4 | Calories: 81kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 288IU | Vitamin C: 45mg | Calcium: 10mg | Iron: 1mg | Net Carbs: 17g