This roasted chili corn salsa recipe is a version of the corn salsa with a mild to medium heat, much like you would find at the restaurant.
My homemade chipotle corn salsa is made with fire-roasted poblano peppers, frozen sweet corn, red onion, cilantro along with fresh lemon and lime juice. Serve the corn salsa with tacos, alongside a burrito bowl or with any of your favorite Mexican food. Game Day is not complete without this fresh side dish.
What is in chipotle roasted chili-corn salsa salsa?
When I make this chipotle corn salsa recipe I am sure to include roasted poblano peppers, yellow sweet corn, red onion, fresh lime juice, fresh lemon juice, and my favorite, fresh cilantro! The ears of corn can be fresh, frozen corn or canned corn. If you are lucky enough to have beautiful fresh corn in the summer follow my instructions on how to prepare freezer corn to keep the fresh flavor all year long.
Roasted chili corn salsa ingredients:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Other ingredients to personalize your roasted corn salsa:
- black beans - drained and rinsed
- jalapeno pepper - seeds removed and finely diced
- red bell pepper - finely diced
The above additional ingredients are not called out for in the recipe card below but I encourage you to add these simple ingredients to your corn salsa to make your corn salsa recipe your own. I suggest ½ a can of black beans, 1 jalapeño pepper and ½ red bell pepper to start. Adjust to your personal taste.
How to fire roast a pepper
- Turn on the gas flame, placing a clean spicy pepper on the flame.
- Allow the pepper to blister and char on each side turning the pepper until all sides are charred.
- Allow all sides to become blackened and the insides to cook.
- Remove from flame and place in either plastic wrap or a paper bag and allow to steam for 10 minutes to sweat off the char.
- Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
- Slice open and remove the seeds, stem, and membranes.
How to make roasted chili corn salsa:
- Roast the whole poblano peppers if you are posting them at home. Cool and remove char, seeds, stem and ribs. Chop the peppers.
- Cook the corn according to package directions and allow to cool to the touch.
- Finely mince the cilantro and finely dice the red pepper.
- Add the corn to a large bowl and all the ingredients and combine. Salt to taste.
- Chill for an hour before serving for best flavor results.
- Stir and serve.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
How to use roasted chili corn salsa in other recipes
You can incorporate this roasted chili corn salsa into various recipes to enhance their flavors.
- For a vegan version of this homemade salsa, try mixing it with plant-based proteins like black beans or tofu for a delicious and nutritious topping.
- Sprinkle it over corn chips for a quick and tasty snack, or use it as a vibrant component in a taco salad.
- The recipe works as a flavorful addition to pico de gallo, providing an extra kick with its roasted chili peppers.
- Experiment by incorporating diced green bell peppers into the salsa for added texture and a fresh burst of color.
More salsa recipes
If you are making a salsa bar for your party be sure to add salsa verde, black bean corn salsa, and plum habanero salsa. If you are looking for a sweet fruit salsa, fresh blueberry salsa is always a hit with my kids.
Frequently asked questions and tips:
You do not have to roast your own peppers for this recipe! Go ahead and use a jar of roasted peppers if you can find them at the store. I know different stores carry different items and I want you to have options. I know when I have peppers fresh from the garden I will roast them but in the winter I grab a jar from the shelf.
Ingredients
- 2 poblano peppers roasted
- 1 16 Ounce package corn thawed (or 3 cups fresh)
- ¼ small red onion finely chopped
- 2 Tbsp. fresh lime juice
- 2 Tbsp. fresh lemon juice
- ¼ Cup chopped cilantro
- 1 Teaspoon Kosher salt
Instructions
- Roast the poblano peppers if you are posting them at home. Cool and remove char, seeds, stem and ribs. Chop the peppers.
- Cook the corn according to package directions and allow to cool to the touch.
- Finely mince the cilantro and finely dice the red pepper.
- Combine all the ingredients together in a large bowl. Salt to taste.
- Chill for an hour before serving for best flavor results.
- Stir and serve.
Nutrition
Notes
How to fire roast a pepper
- Turn on the gas flame, placing a clean pepper on the flame.
- Allow the pepper to blister and char on each side turning the pepper until all sides are charred.
- Allow all sides to become blackened and the insides to cook.
- Remove from flame and place in either plastic wrap or a paper bag and allow to steam for 10 minutes to sweat off the char.
- Once cool, remove from wrapping and remove the blackened outside with a knife, using a scraping motion.
- Slice open and remove the stem, seeds, and membranes.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Liz says
I LOVE chipotle's corn salsa so I was super pumped to find this copycat! It's perfect on top of tacos or a salad!
Aimee Shugarman says
Love how easy my favorite salsa recipe is to make. This was a hit on Taco Tuesday!