Roasted Chili Corn Salsa

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This roasted chili corn salsa blends sweet corn, red onion, roasted peppers, and bright lime juice into a refreshing app or side.

Prep: 15

Cook: 5

Total: 20

Recipe makes approximately 4 servings

Get Recipe Ingredients

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.

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.

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.