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Roasted Chili Corn Salsa

A vibrant salsa bursting with flavor and color, perfect for parties and gatherings, combining roasted corn, smoky poblano peppers, and a refreshing kick from jalapeños.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican, Tex-Mex
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Salsa
  • 1 unit poblano pepper Adds smoky depth and mild heat.
  • 1 cup frozen corn kernels Defrosted for best texture.
  • 1 unit jalapeño pepper Deseeded for controlled heat.
  • 1/4 cup cilantro, chopped Infuses fresh flavor.
  • 1/4 cup red onion, chopped Adds crunch and sharpness.
  • 2 tablespoons fresh lemon juice Provides brightness.
  • 2 tablespoons fresh lime juice Adds tangy depth.
  • 1/2 teaspoon salt Enhances flavors.

Method
 

Preparation
  1. Preheat the broiler. Adjust the oven rack to 10 inches below the heating element and line a baking sheet with aluminum foil.
  2. Place the poblano pepper on the prepared baking sheet for roasting.
  3. Broil the pepper for 3 to 5 minutes until the skin is blistered and charred; flip halfway.
  4. Remove from oven, cover the pepper with an inverted bowl, and let it rest for 5 to 10 minutes.
  5. Peel off the charred skin, remove the stem and seeds, and chop the poblano into small pieces.
Mixing
  1. In a large mixing bowl, combine the chopped poblano, defrosted corn, jalapeño, cilantro, red onion, lemon juice, lime juice, and salt.
  2. Stir gently until well blended.
Serving
  1. Taste and adjust seasoning as needed.
  2. Serve immediately with your favorite dippers, or chill in the refrigerator for 1 hour before serving.

Notes

For best flavor, let the salsa sit for at least an hour before serving. Consider adding diced avocado for creaminess or black beans for heartiness.