Roasted Chili Corn Salsa
A vibrant and fresh salsa that combines sweet corn, smoky poblano, and zesty lime, reminiscent of Chipotle's beloved recipe.
Ingredients
Main Ingredients
- 1 piece Poblano Pepper Roasted for smoky flavor; can substitute with green bell pepper.
- 3 cups Frozen Corn Defrosted; fresh sweet corn is better if available.
- 1/2 cup Red Onion (Diced) Soak in cold water for milder flavor, if desired.
- 2 pieces Jalapeños (Seeded and Finely Diced) Adjust quantity for spice tolerance.
- 1/4 cup Chopped Cilantro Can substitute with flat-leafed parsley.
- 1-2 pieces Limes (Juice of) Fresh lime juice is crucial.
- 1 teaspoon Kosher Salt Balances flavors.
Instructions
Preparation
- Preheat your grill to high or 400°F.
- Place the poblano pepper directly over the heat. Use tongs to turn the pepper until the skin blisters and blackens, which typically takes about 10-15 minutes.
- Transfer the blistered pepper to a bowl and cover it with plastic wrap. Allow it to steam for 15 minutes to make peeling easier.
- While the poblano is steaming, finely chop the red onion, jalapeños, and cilantro. Set aside.
- After 15 minutes, remove the poblano from the bowl and gently rub the skin off. Discard the skin.
- Remove the seeds and stem from the poblano, chop it into small pieces, and combine it in a large bowl with the corn, jalapeños, onion, and cilantro. Toss everything together.
- Squeeze the juice of 1-2 limes over the salsa, add kosher salt, and mix well to combine. For best flavor, refrigerate for at least one hour before serving.
Notes
This salsa gets better with time and can be stored for up to a week in the fridge. Ideal for preparing ahead of gatherings.