Roasted Chili Corn Salsa
If you're a fan of bold flavors and spicy heat, you'll love this roasted chili corn salsa recipe. The combination of smoky poblano peppers, sweet corn, and tangy lime juice creates a mouthwatering explosion of taste and texture. Whether you're serving it with chips or topping off your favorite dishes, this easy copycat recipe is sure to be a hit at your next gathering.
Servings: 8 servings
Calories: 123kcal
Ingredients
- 4 ears of corn or 16 ounce bag frozen sweet white corn
- 2 poblano peppers
- 1 medium red onion small diced
- 1 jalapeño pepper deseeded and membranes removed, small diced
- ¼ cup fresh cilantro leaves finely chopped
- Juice of 3 limes
- Juice of 2 lemons
- ½ teaspoon kosher salt
Instructions
Grill Corn
- 1. Place ears of corn directly on a hot grill or on a grill pan over high heat. Cook for 2-3 minutes on each side until all sides of the corn are charred lightly. Pull of the heat and let corn cool.
- Cut the corn off the cob into a large mixing bowl. Set aside.
- Roast the Poblano Peppers1. Set the gas range to high.
- Put the poblano pepper directly over the heat. Use a pair of metal tongs to turn the chile after 2-3 minutes on each side so the skin blisters and blackens on all sides.
- Take the poblano off the heat and transfer into a bowl and cover with plastic wrap or another plate. Set aside for 10 minutes to steam so the skin peels off easily.
- After 10 minutes, remove the roasted poblano pepper from the bowl and use paper towels to peel off the blistered skin.
- Slice open the peppers, remove the seeds and stem, and chop the poblano to about the size of the corn kernels. Add them to the bowl with the corn.
- Make the roasted chili corn salsaAdd all the ingredients into the large mixing bowl with the corn and poblano peppers.
- Toss together well, taste, and add more salt as needed.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 242mg | Fiber: 3g | Sugar: 11g