This roasted chili corn salsa recipe is a sweet corn salsa with a mild to medium heat, much like you would find at the restaurant.
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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 tortilla chips, 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 corn 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 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:
- roasted poblano peppers – learn how to roast your own
- corn – White or yellow corn, the restaurant uses white but use what you like. Fresh or frozen corn can be used.(learn how to freeze your own corn)
- red onion – finely chopped
- lime juice – fresh is best
- lemon juice – fresh is best
- cilantro – finely chopped
- salt – to taste, I like kosher or sea salt
Other ingredients to personalize your 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 them to your corn salsa to make your corn salsa recipe your own. I suggest 1/2 a can of black beans, 1 jalapeño pepper and 1/2 red bell pepper to start. Adjust to your personal taste.
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.
How to make roasted chili corn salsa:
- 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.
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.
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.
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Roasted Chili Corn Salsa
Ingredients
- 2 poblano peppers roasted
- 1 16 oz. package corn thawed (or 3 cups fresh)
- 1/4 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.
Video
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.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
Aimee Shugarman says
Love how easy my favorite salsa recipe is to make. This was a hit on Taco Tuesday!
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!